Almond Joy Pie

Almond Joy Pie

If you love almonds, coconut and chocolate this is the pie for you. I love Almond Joy and this pie will remind you of biting into this delish candy. This is a divine trifecta of flavor you will most certainly enjoy. This Almond Joy Pie is very rich and heavy, but worth every bite you indulge in. I made it while on vacation visiting our family in northern California and it was a hit! Recipe and directions below.

Almond Joy Pie chilled and ready to be devoured

Pie Crust
Ingredients
1 Marie Callender's Pastry Pie Shell

Directions
Heat oven to 400 degrees.

Thaw frozen pie shell for 10 minutes.

Using the tines of a fork, prick the bottom and sides of the pie shell.

Cover edges of pie crust with aluminum foil so the crust does not burn.

Bake for 20 minutes and carefully remove foil.

Return to oven for 15 more minutes; until browned.

Let cool completely before filling; about 30-40 minutes.

Adding the chopped almonds over the chocolate pie layer

Ingredients
1 8 oz. Cream Cheese, softened

1 cup Powdered Sugar

1/2 (4 oz.) of 1-8 oz. Cool Whip, thawed

1 1/2 cups Sweetened or Unsweetened Shredded Coconut (separate 1/2 cup)

1 1/2 cups Milk

1 3.4 oz box Jello Instant Chocolate Pudding

1 teaspoon Coconut Extract

1/2 cup Almonds, chopped

Almond Joy Pie, close-up

Directions
Heat oven to 350 degrees.

To toast the coconut:
Take 1 cup of the shredded coconut and place on baking sheet.

Bake for 4-5 minutes, stir after 2 minutes and remove from oven once flakes have browned.

Watch oven as it can burn quickly.

Remove from oven and cool completely.

Chop almonds; set aside.

To make chocolate pudding:
In a large bowl whisk together the milk and pudding mix for 2-3 minutes.

I took out 1/2 cup of the milk in the recipe box directions so the pudding would be denser.

Cool chocolate pudding in fridge for 30 minutes to set.

Slice of Almond Joy Pie

To make the coconut filling:
Use a stand or handheld mixer and beat together the cream cheese, powdered sugar until creamy; about 3 minutes.

Add cool whip and mix until incorporated; about 1 minute.

Add coconut extract and mix for 20-30 seconds.

Turn off the mixer and with a spatula fold in 1/2 cup of coconut.

Spread coconut filling over cooled pie crust.

Yummy Almond Joy Pie

With a spatula gently spread the chocolate pudding over the coconut filling.

Sprinkle the chopped almonds over the chocolate pudding and then add the toasted coconut all over the top.

Place in the fridge to set for 4-5 hours or overnight.

Serve and enjoy!

-Sophia/Two Frys