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.
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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! Do yourself a favor and pop over and check them out.
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Coconut Cream Pie with a Chocolate Crumb Crust
Servings: 8 servings
Ingredients
- ⅓ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 cups milk
- ¾ cup cream of coconut
- 3 beaten egg yolks
- 2 tablespoons margarine or butter
- 1 cup flaked coconut
- 2 teaspoons vanilla
Chocolate Crumb Crust
- 1 ½ cups crushed Nabisco chocolate wafers about ¾ of a 9 oz. box
- ¼ cup sugar
- 6 Tbsp. butter melted
Hot Fudge Sauce
- ¼ cup Dutch-process cocoa powder
- ½ cup sugar
- ½ cup light corn syrup
- ¼ cup light cream or evaporated milk
- ⅛ teaspoon coarse salt
- 1 ½ tablespoons unsalted butter
- ½ teaspoon pure vanilla extract
Stabilized Whipped Cream
- 4 teaspoons cold water
- ½ teaspoon unflavored gelatin
- 1 cup whipping cream
- 2 tablespoons granulated sugar
Instructions
- 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.
- Chocolate Crumb Crust: 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.
- Hot Fudge Sauce: 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.
- Stabilized Whipped Cream: 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.
Laura Rees
How did you know how much I like coconut? This looks sooooo good.
Ginny
Lovely yumminess!! What a beautiful idea. Thanks for being so creative and inventive…I think this one will be on our dessert menu very soon.
Megan
Oh my goodness, I’m lovin’ this pie! Almond joys are one of my favorite candies and this pie is scream at me. Great pick!!!!!! I just noticed how far behind I am on your blog, so sorry my friend. I’m catching up right now. 🙂
Melanie
Amazing looking pie!!! Wish I could have a bite right now. It sounds perfect with a chocolate crumb crust, all the whipped cream and almonds and chocolate drizzle.
I sure wish, too, that my hubby liked coconut:(
Becca @ Crumbs and Chaos
This looks divine! Your pictures are lovely. Great SRC choice!
kelley
Almond joy is my favorite candy bar. It reminds me of road trips with my dad when I was little. We would always get one at the gas station! Pete LOVES coconut creme pie so this dessert is talking to me big time!!
Renata
Oh, what a wonderful pie, Barbara! It’s been a long time since I last had coconut dessert, and this one looks really special 🙂
Heather Davis
Wow that does look good! What great flavours.
Dee at Deelicious Sweets
Wow, great take on both of those pies! I”ll be bookmarking this as Almond Joy is one of my favorite candy bars!
Carolyn
This looks so good. Love how you combined a few recipes from Dee’s blog to arrive at this amazing creation!
Blond Duck
This looks awesome!
Rosa
That pie looks really beautiful and exquisite!
Cheers,
Rosa
Barb @ Mom's Fridge
What a beautiful dessert and I bet it was completely delicious. I agree with other commenters that the chocolate crust was a genius touch.
Kitchen Belleicious
Oh I love almond joy and this pie looks like the exact perfect replica of it in pie form! I can’t wait to try it. Love that you made a chocolate crust instead of the normal plain graham. Little extras here and there always pay off in the end. Great SRC post!
Micha@Cookin' Mimi
Wow. That looks amazing and incredibly rich.
Melissa@IWasBornToCook
Wow, this looks delicious! Nice combination.
Anne @ Quick and Easy Cheap and Healthy
I’m not a huge fan of Almond Joys, yet this pie looks so fabulous. Yum!
Kim
This looks incredibly wonderful!
Becki's Whole Life
Oh my goodness, love coconut cream pie and Almond Joy’s are one of my top 3 favorite candy bars. This sounds absolutely wonderful! I just wish my husband liked coconut…I mean, who doesn’t like coconut?? Oh well, this still sounds fabulous!
Libby
Well that’s a good one! I never thought of combining coconut and chocolate. I think you have a winner here. And you’re right about the almonds 😉