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.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
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.
teresa
i really don’t think anyone could resist that pie, it looks just amazing!
Claire @ Claire K Creations
Oh boy this look so rich and decadent. I bet it’s hard to resist too!
debbie
This is one pie that WILL be made in my house…soon!!! My husband and I both adore Almond Joy bars and this is a perfect pie for us!
Becky at VintageMixer
Oh I love coconut cream pie! I’ve always wanted to try and make it from scratch. Thanks for the recipe. I’m sure i would have thought it was ‘scrumptious or delicious’ as well.
Natalie
This looks way too delicious!!
Culinary Adventures with Camilla
This looks amazing! Another Barbara Bakes recipe for me to try. Thanks for sharing. ~Camilla
Katherine Martinelli
Oh wow, this looks devlishly good!! Just amazing.
Nisrine M.
This is totally scrumptious, Barbara. Yum!
Julia
Well.DONE! I love that you combined them into your own almond joy pie!
Barbara | Creative Culinary
Oh joy! Or rather Oh Almond Joy! I love these flavors together; looks beautiful and delicious!
Alison @ Ingredients, Inc
omg my mouth is watering. This is going on interest
Eliana
Barbara – is it bad that I kind of want to eat the entire pie all by myself? If looks so darn delicious.
mimi
My son would think he had died and gone to heaven if I made him this pie! Congratulation on your new grandson.
Mimi
Sandy @Southwestgirl
My husband loves coconut cream pie and this one is over the top! His family used to make it with the boxed pudding. I’m going to make this one for him… I can’t wait to see his reaction to a REAL coconut pie!
sara
Oh my gosh, this pie looks SO SO good! Totally love that it has all the flavors of almond joy in it…yum! 🙂
Lisa
Gorgeous pie, Barbara! I love Almond Joy, so this is YET ANOTHER Barbara bookmark 🙂
Angie @ Bigbearswife
mmmm perfection in a pie!
cindy
What a beautiful pie. And it has all my favorite flavors!
The Slow Roasted Italian
How delicious! Dee has fabulous recipes on her blog! I love your blog, I am your newest Facebook Fan!
If you haven’t seen my Low Calorie Greek Baked Eggs yet, I would love for you to check out my SRC post.
a spoonful of yumm
wow…that looks so delicious ! love that it has coconut & chocolate 😀