Easy Coconut Chocolate Almond Pie Recipes

CUTIE PIE NO-BAKE CHOCOLATE COCONUT ALMOND DESSERT

Steps:

• Put a layer of about 4 ½ graham crackers in the bottom of a 9 x 12 baking dish. In a large mixing bowl, combine the pudding mix, two teaspoons of espresso and the half and half. Blend well with a mixer. Add the chocolate pudding, blend and finally add the cool whip and blend on low with the mixer for about 60 seconds until incorporated. Spread half of the mixture on the graham crackers, scatter on the coconut, add the remaining graham crackers, then spread the rest of the pudding mixture on top. Top with the sliced almonds and dust on the remaining espresso instant coffee. Cover with plastic wrap. Put in the freezer for an hour, then move to the refrigerator for at least 2-3 hours before serving.

CHOCOLATE ALMOND COCONUT PIE BITES

Steps:

• Place Mini Fillo Shells on a rimmed baking sheet lined with parchment paper or a Silpat.
• In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in milk and cream of coconut until the sugar is dissolve. Whisk in egg yolk. Cook over medium heat, stirring constantly, until pudding comes to a boil and thickens. Remove from heat.
• Gently stir in butter until melted. Stir in 1/2 cup toasted coconut and vanilla.
• Divide the mixture evenly among the 30 Mini Fillo Shells.
• In a microwave-safe dish, heat heavy cream on 50% power until it just starts to boil. Stir in chocolate until melted and smooth. If necessary, microwave in 20-second intervals on 50% power until melted and smooth.
• Pour a small amount of melted chocolate on top of each mini pie. Sprinkle with remaining toasted coconut and almonds. Refrigerator for at least 1 hour before serving.

ALMOND JOY PIE - EASY COCONUT PIE WITH CHOCOLATE AND NUTS

Steps:

• Preheat oven to 350 degrees.
• Place butter in a large microwave-safe bowl and microwave until butter is melted. Let butter cool.
• Add flour to butter and whisk to combine.
• Add the granulated sugar to the bowl and whisk to combine.
• Add the egg and whisk.
• Next, add the sweetened coconut, whole milk, and vanilla extract. Whisk to combine.
• Prepare the crust but placing half the nuts inside the crust and top the nuts with half the milk chocolate chips.
• Pour the coconut mixture into the crust.
• Bake @ 350 degrees for 40 - 45 minutes or until the pie is set.
• Melt the remaining chocolate chips and drizzle the chocolate over the pie top.
• Top with the remaining nuts.

ALMOND JOY® PUDDING PIE

Steps:

• Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
• Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
• Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
• Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.

COCONUT CHOCOLATE PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat. , Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pie shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap. Slice and serve with whipped cream.

EASY COCONUT CHOCOLATE ALMOND PIE

Steps:

• Heat oven to 375°F.
• Combine graham crumbs, butter, 1/2 cup coconut and 1/4 cup sugar; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Bake 8 min. or until lightly browned.
• Microwave chocolate and coconut milk in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Stir in nuts, remaining sugar and coconut; pour into crust.
• Refrigerate 3 hours or until firm.

CHOCOLATE ALMOND HAND PIES

Steps:

• Preheat the oven to 350 degrees F.
• Roll out one pie crust on a work surface lightly dusted with flour and cut into 4 equal wedges with a pizza cutter or knife. Spread 2 teaspoons of cream cheese over each piece, leaving about 1/2 inch bare around the edges. Sprinkle 2 tablespoons chocolate chips over the cream cheese and gently fold the crust over, creating a triangular hand pie. Using a fork, press the edges to seal, and place the pies on a large ungreased baking sheet. Repeat the process with the remaining crust.
• Brush the butter over each hand pie and lightly press the sliced almonds into the tops of the hand pies in a single layer. Brush the almonds with a little bit of melted butter and lightly sprinkle the turbinado sugar over each hand pie.
• Bake until the tops are golden brown, 25 to 35 minutes. Let rest a couple of minutes and serve warm or at room temperature