Almond Joy Pie
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.
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.
Notes:
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.
Nutrition
Serving: 1sliceCalories: 675kcalCarbohydrates: 65gProtein: 7gFat: 45gSaturated Fat: 30gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.001gCholesterol: 82mgSodium: 229mgPotassium: 409mgFiber: 3gSugar: 51gVitamin A: 718IUVitamin C: 2mgCalcium: 177mgIron: 2mg
Tried this recipe?Let us know how it was!