This Almond Joy Pie has an almond graham cracker crust, a creamy coconut filling, and is topped with a luscious dark chocolate ganache. The top is decorated with homemade whipped cream and even more coconut flakes and sliced almonds.
This coconut pie is 100% no bake, which means you don't even have to turn on your oven. Talk about easy!
With the addition of almond slices and even more coconut on top, this pie will definitely feel like you're eating almond joy candy bars!
Looking for more coconut recipes? Then check out these: raspberry coconut cupcakes, coconut cream pie bars, and almond joy cookies.
Why You'll Love This Pie
- It's no bake.
- All the flavors of almond joy bars are highlighted.
- The coconut filling is homemade; no instant pudding needed!
- There is real shredded coconut in the filling.
- It's perfect as a Thanksgiving dessert or Christmas!
This no bake almond joy pie is pure coconut heaven. The coconut filling reminds me of pudding, but uses sweetened condensed milk and corn starch instead of egg yolks.
Expert Baking Tips
- Pie Plate: Grease a 9.5-inch pie plate with cooking spray. This will make it a lot easier to remove each pie slice.
- Crust: When making the filling, be sure to freeze the crust for at least 15 minutes.
- Chill Time: In total, the pie needs to chill in the refrigerator for 2 hours and 20 minutes before serving.
- Decorating: Feel free to decorate the top of the pie however you'd like! I added whipped cream, almond slices, and extra shaved coconut pieces to mine.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Graham Crackers: I used honey graham crackers, but you could make a chocolate crust by using chocolate graham crackers or Oreos for an Oreo crust.
- Almonds: Use sliced almonds, not whole ones.
- Corn Starch: This helps to thicken up the coconut mixture.
- Coconut Milk: I used unsweetened coconut milk, but you can substitute it with 2% milk if that's all you have.
- Sweetened Condensed Milk: You need one 14-ounce can.
- Coconut Flakes: Use unsweetened.
- Chocolate Chips: I used dark chocolate chips, but feel free to use milk or semi-sweet if preferred.
- Heavy Whipping Cream: Do not substitute for heavy cream. They are not interchangeable for this recipe.
Instructions
Here are the step by step instructions on how to make this chocolate coconut pie.
Step 1: Make the crust. Use a food processor to pulse the crackers and almonds into fine crumbs. In a medium bowl, combine the crumbs, melted butter, sugar, and salt.
Step 2: Freeze. Press the crumbs firmly down into a greased pie pan using your fingers or the bottom of a measuring cup. Then gently press against the sides of the dish. Freeze until ready to use.
Step 3: Combine the corn starch and milk. In a small bowl, whisk together the corn starch and a 1/2 cup of the coconut milk.
Step 4: Make the filling. In a medium saucepan over medium heat, whisk together the remaining milk, sugar, sweetened condensed milk, coconut flakes, and vanilla extract.
Add the corn starch mixture and occasionally whisk until the mixture starts to boil and thicken. Remove from the heat.
Step 5: Chill the pie. Pour mixture over the pie crust and chill in the refrigerator for 2 hours until set.
Step 6: Make the ganache. In a small bowl, add the chocolate chips. In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling.
Pour the cream over the chocolate chips and mix together until you have melted chocolate. Cool to room temperature.
Decorate The Pie
Once the pie filling has chilled, pour the chocolate ganache over the coconut filling. Smooth it out using an offset spatula. Then chill in the refrigerator for another 20 minutes.
Add whipped cream, extra almonds and coconut flakes to the top of the cooled pie.
I placed my whipped cream in a piping bag to make decorating even easier!
Storing Tips
Keep any leftover pie slices in an airtight container or use plastic wrap to cover the whole pie plate. This pie will last in the refrigerator for up to 4 days.
Frequently Asked Questions
No, it has milk chocolate whereas a mounds bar has dark chocolate. For the ganache on top of the pie, you can use any chocolate you'd like!
If desired, you could add a 1/4 tsp coconut extract to the filling instead of the 1/4 tsp vanilla extract that is used. I honestly don't think you need it!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pie Recipes
Almond Joy Pie
Equipment
- 9.5-inch pie pan
- Food Processor
- Medium Sauce Pan
- Whisk
Ingredients:
Graham Cracker Almond Crust
- 11 graham cracker sheets, crumbs
- ⅓ cup almond slices
- 7 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ⅛ teaspoon salt
Coconut Filling
- 2 ½ tablespoons corn starch
- 1 ½ cups unsweetened coconut milk
- ⅓ cup sugar
- 14 ounce can sweetened condensed milk
- 1 ¼ cup coconut flakes
- ¼ teaspoon vanilla extract
Chocolate Ganache
- ¾ cup chocolate chips
- ¾ cup heavy whipping cream
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- coconut flakes (for topping)
- almond slices (for topping)
Instructions:
Graham Cracker Almond Crust
- Place the graham crackers and sliced almonds into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
- Press the crumbs firmly down into a greased 9.5-inch pie pan using your fingers or the bottom of a measuring cup. Then gently press against the sides of the dish. Freeze until ready to use.
Coconut Filling
- In a small bowl, whisk together the corn starch and ½ cup of coconut milk. Set aside.
- In a medium-sized sauce pan over medium heat, whisk together the remaining coconut milk, sugar, sweetened condensed milk, coconut flakes, and vanilla extract until fully combined.
- Once the mixture is warm, add the corn starch mixture and whisk until combined. Continue to whisk occasionally until the mixture comes to a boil. Once boiling and thick, whisk for an additional 30 seconds and remove from the heat.
- Pour the coconut filling over the chilled crust and place in the refrigerator to set (about 2 hours).
Chocolate Ganache
- Once the pie has chilled and set, make the chocolate ganache. In a small bowl, add the chocolate chips. Set aside.
- In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.
- Once cooled, pour over the coconut filling and smooth out using an offset spatula. Place the pie back into the refrigerator to chill (20 minutes).
Whipped Cream
- In the bowl of an electric stand mixer using the whisk attachment, whisk together the heavy whippin cream, sugar, and vanilla extract on high speed for 3-4 minutes.
- Top the chilled pie with the whipped cream, extra coconut flakes, and sliced almonds (optional)
- Keep any leftover pie slices in an airtight container in the refrigerator for up to 4 days.
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