I started out making a Mounds pie, a chocolate crumb crust with a luscious, creamy coconut filling drizzled with hot fudge. After spreading the sweetened whipped cream on top though, the pie just looked like it needed almonds. So in the end I guess I made an Almond Joy pie for this month’s Secret Recipe Club.
Dee, at Deelicious Sweets, is my secret blogger for the month. Her Heart Skippity Double-Coconut Cream Pie sounded heavenly and her Pudgy Fudgy Peanut Butter Pie looked irresistible. It was so hard to pick just one, so I decided to combine the two and my Almond Joy pie was born.
My daughter described this pie as amazing, rich and yummy. My husband said is was scrumptious. I, of course, would have to described it as deelicious! I loved looking at all the Deelicious Sweets at Dee’s, but she’s got a wonderful collection of savory recipes as well. Do yourself a favor and pop over and check them out.
Ingredients
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 3/4 cup cream of coconut
- 3 beaten egg yolks
- 2 tablespoons margarine or butter
- 1 cup flaked coconut
- 2 teaspoons vanilla
- 1 1/2 cups crushed Nabisco chocolate wafers (about 3/4 of a 9 oz. box)
- 1/4 cup sugar
- 6 Tbsp. butter, melted
- 1/4 cup Dutch-process cocoa powder
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup light cream or evaporated milk
- 1/8 teaspoon coarse salt
- 1 1/2 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
- 4 teaspoons cold water
- 1/2 teaspoon unflavored gelatin
- 1 cup whipping cream
- 2 tablespoons granulated sugar
Directions
- In a medium saucepan combine sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for an additional 2 minutes stirring constantly. Gradually add about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for an additional 2 minutes. Remove from heat. Stir in margarine or butter until melted. Stir in coconut and vanilla. Pour hot filling into cooled chocolate crumb crust. Cover and chill 3 to 6 hours before serving. Before serving top with whipped cream (I used stabilized whipped cream because I wasn't serving all of it right away), drizzle with hot fudge and sprinkle with crushed sliced almonds.
- 1 1/2 cups crushed Nabisco chocolate wafers (about 3/4 of a 9 oz. box)
- 1/4 cup sugar
- 6 Tbsp. butter, melted
- Preheat oven to 375º. In medium bowl, combine all ingredients until evenly moistened. Press mixture firmly into bottom and up sides of 9-inch pie plate. Bake until firm, about 8 to 10 minutes. Cool completely before adding filling. Makes one 9-inch pie crust.
- Combine cocoa powder, sugar, corn syrup, light cream, salt and butter in a small saucepan, and cook over medium heat, stirring constantly, until mixture comes to a full boil. Boil briskly for 3 minutes, stirring occasionally, then remove from heat, and stir in vanilla.
- The sauce may be stored, refrigerated in an airtight, heatproof container for up to 1 week. To reheat, place the container of sauce in a pan of hot, but not boiling, water until the sauce warms and thins to a pouring consistency.
- In small glass bowl (I used a custard cup) combine cold water and gelatin. Let it sit for 2 minutes.
- Bring a saucepan with 2 inches of water to a boil. Place bowl in saucepan and stir gelatin until it dissolves. (It will no longer be cloudy when it is dissolved.)
- Combined whipping cream and sugar in mixing bowl and begin to whip. Slow drizzle in the dissolved gelatin. Beat until soft peaks form.
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
What a stunning pie! Love the hot fudge sauce.
This pie is so beautiful! I bet it tastes even better than it looks. Making me very hungry right now.
Oh Barbara, Coconut Cream Pie is one of my favorites. No Thanksgiving goes by without it!
Love coconut cream pie. It’s one of my family’s favorite desserts and has been for 40 years. Yours looks yummy.
I am a huge coconut fan but still to this day never made a coconut cream pie – this looks out of this world! Very nice!
Coconut cream pie is one of my favorites! This looks fabulous!
I have never made a coconut cream pie but it is something I’ve always wanted to try to bake. Yours looks incredible and love the touch of chocolate on the top.
Almond Joy is my absolute favorite. YUM. I can’t wait to make this.
I’m thinking Sunday.
ok this looks super rich and super good! i want a slice now!
This was a wonderful SRC pick. What a gorgeous deeessert!
Who can resist…chocolatr, coconut and almonds? Touchdown! Looks great…but not too beautiful to cut into
Sometimes you feel like a nut!
This pie looks scrumptious, and I think the almonds were the perfect touch. I like Mounds, but I love Almond Joy!
Almond Joys are one of my all-time favorite chocolate bars & this sounds far too good to resist.
Almond joys- so good! This pie looks so delicious…. Yum!
This is so lovely, looks like a web!
geez, that looks AMAZING, will try for sure, im pretty sure it tastes as good as it looks
OMG Barb, I want that pie NOW!!!!!
Yum…I do love an Almond Joy! The chocolate crust is genius! Looks so good…
I love coconuts, I love the way they taste and I love that they are nutritious. Your coconut cream pie looks tempting and delicious. This recipe is just what I need for the surprise dessert I am planning for.
Hey, Barbara,
Where did you get the cocolate wafers for the crust on the Amond Joy Pie?
Oh Barbara, this pie looks delicious, love the creamy coconut filling with the chocolate crust. Beautiful!
Hope you are having a great week
This is my kind of pie!
looks so good and awesome pictures
Love all the sass & sweetness in this pie. You need to bring this to holiday parties!
I just remembered you tweeting about this! It looks as good as it sounded
I love the photo that shows off the layers!
I bet both pies were delicious but your combo is out of this world good.
This looks and sounds fantastic! Thanks for sharing!
Be still my heart, Barbara. You’ve done it again. Left me drooling and speechless. Your photos are captivating! Looks like alot of steps but I bet the results were so so worth it!
http://steaknpotatoeskindagurl.blogspot.com/2011/10/octobers-secret-recipe-club-avocado.html