ALMOND JOY PIE
This Almond Joy Pie is pure coconut heaven! With all the sweets in our house right now, this is the one I cannot stop eating. It's one of my all-time favorites! And even though you have to use the stove a little bit, there's no actual baking required, so it's super easy to make!
Provided by Lindsay
Categories Dessert
Time 17m
Number Of Ingredients 13
Steps:
- 1. Add melted butter to oreo crumbs and mix until combined.
- 2. Press oreo mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
- 3. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
- 4. Add remaining milk, sugar, sweetened condensed milk, flaked coconut, vanilla and coconut extract to a pan and whisk over medium heat until well combined and warm.
- 5. Add the cornstarch mixture to the coconut mixture.
- 6. Bring the mixture to a boil, stirring constantly with a whisk. It will begin to thicken.
- 7. Once boiling, stir continuously for about 2 minutes, until fully thickened.
- 8. Pour mixture into crust, then refrigerate until firm.
- 9. Once pie is firm, drizzle with chocolate sauce, then sprinkle additional coconut flakes on top.
- 10. Pipe whipped cream around the edges of the pie, the sprinkle sliced almonds over pie. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Slice, Calories 408 calories, Sugar 44.2 g, Sodium 196.9 mg, Fat 18.1 g, SaturatedFat 10.8 g, TransFat 0 g, Carbohydrate 57 g, Fiber 2.4 g, Protein 6.8 g, Cholesterol 22.5 mg
ALMOND JOY PIE
OK. So today because it is a bank holiday and I am off, I had too much time on my hands . So I made squash pie, but the recipe makes three pies supposedly but I have deep dish pie pans so it only made 2. What to do, What to do????? So with 1 empty pie shell I thought coconut custard pie(my favorite) then chocalate coconut...
Provided by Carole Davis
Categories Pies
Time 20m
Number Of Ingredients 17
Steps:
- 1. Add melted butter to oreo crumbs and mix until combined.
- 2. Press oreo mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
- 3. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside
- 4. Add remaining milk, sugar, sweetened condensed milk, flaked coconut, vanilla and coconut extract to a pan and whisk over medium heat until well combined and warm.
- 5. Add the cornstarch mixture to the coconut mixture
- 6. Bring the mixture to a boil, stirring constantly with a whisk. It will begin to thicken
- 7. Once boiling, stir continuously for about 2 minutes, until fully thickened.
- 8. If using store bought pie shell skip steps 1 and 2
- 9. Pour mixture into crust, then refrigerate until firm. Approximately 3 to 4 hours
- 10. Once pie is firm, drizzle with chocolate sauce, then sprinkle additional coconut flakes on top.
- 11. Pipe whipped cream around the edges of the pie, the sprinkle sliced almonds over pie. Refrigerate until ready to serve.
ALMOND JOY® COOKIES
These cookies are super moist and chewy. Everyone will love them and they are so easy to make!
Provided by Judi
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 33m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Combine flour, baking soda, and salt in a bowl.
- Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
- Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 285 calories, Carbohydrate 44.9 g, Cholesterol 20.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 158.7 mg, Sugar 29.2 g
ALMOND JOY® PUDDING PIE
A chocolate and coconut lover's dream! Made this up for a restaurant my husband worked for and customers were wanting to buy whole pies.
Provided by Autumneyes
Categories Desserts Pies No-Bake Pie Recipes
Time 3h50m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
- Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
- Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
- Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 59.3 g, Cholesterol 9.8 mg, Fat 13.8 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.6 g, Sodium 586.4 mg, Sugar 39.7 g
COCONUT CHOCOLATE PIE
Field editor Cheryl Maczko of Reedville, West Virginia says, "Everyone loves my fudgy Almond Joy pie. It's pretty, cuts easily and is absolutely delicious."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat. , Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pie shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap. Slice and serve with whipped cream.
Nutrition Facts :
DAIRY HOLLOW HOUSE ALMOND PIE
At the Dairy Hollow House, a popular country inn and restaurant I ran with my husband, Ned, we enjoyed serving food that went beyond one region or nationality. California almonds add a delicious twist to this Southern recipe. We've since turned Dairy Hollow House into a non-profit writers' colony.-Crescent Dragonwagon, Eureka Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small heavy saucepan, melt butter over low heat until golden brown. Cool. In a large bowl, beat eggs blended. Add the sugar, corn syrup, honey, extracts, salt and melted butter. Stir in almonds; pour into pastry shell. , Bake at 425° for 10 minutes. Reduce heat to 325°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream if desired.
Nutrition Facts :
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- Prepare the pie pastry recipe as per the original recipe, with the following changes:Remove 1 tbsp of the flour. Replace with 3 tbsp of raw cocoa powder, and 1 extra tsp of sugar. Blend as per the recipe, and continue with the butter and shortening. Divide into two equal portions and pat into disks. Wrap in cling wrap. Put one in the fridge, and the other one if the freezer for future use. The one in the fridge should be in there at least 30 minutes before the next step.
- When ready to bake off the pastry, take it out of the fridge and let it come up to room temp, about 20 minutes. Then it will be easy to roll.Preheat the oven to 400FMix 1/4 cup of AP flour with 1 tbsp of raw cocoa powder in a bowl with a whisk. This will become your bench flour, for rolling the dough on.Dust your rolling pin with this flour, and roll out the dish to fit a 9 inch pie plate, with a good 1-1.5 inch overhang. Roll gently up in the rolling pin and then transfer the pin to the plate. Unroll the pastry over the plate. Ease the dough into the plate. Trim excess, leaving a good 1 inch border. Fold this under itself against the pie plate. Flute or decorate as desired. Using a fork, poke holes in the crust. Place in the freezer for 10 minutes.Cut a circle of parchment or aluminum foil large enough to fit into the pie and then fill it with pie weights or dried beans etc. Try to remove as many air pockets as possible with the weights or beans. Place the pie plate on a baking sheet
- While the pie crust is baking off, prepare the filling:In a pot, add the milk and bring it to a scald (watch that it doesn't boil) I do this by cooking it at medium heat, until steam is starting to rise. Alternatively you can heat the milk in the microwave. I don't have a microwave, so I always forget about this option! It doesn't need to be boiling.
- Meanwhile, add the flour, sugar, salt and shredded coconut into a medium sauce pan. Place on a burner set at medium low. Slowly add 1 cup of the scalded milk to the flour mixture. Stir constantly until it begins to thicken. Once thickened, add the next cup of milk. Continue until the third cup of milk has been added.Once it has thickened. removed it from the heat. Add 1/2 cup of the heated mixture to the bowl with the beaten egg yolks. Do this slowly and in a continuous stream, whisking it all together constantly. Then return this new egg mixture to the pot on the stove, stirring constantly.Return to the heat and cook, stirring, until it begins to boil and big bubbles start, after about 2-3 minutes. It should be nicely thickened now. Remove from the heat.Stir in the butter, vanilla, almond extract and slivered almonds.Chill completely.Pour the filling into the pie shell and smooth the top. Cover with cling wrap and chill in the fridge overnight before adding the whipped cream.
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Estimated Reading Time 5 mins
- Preheat oven to 400°F. Turn two mini muffin tins over and spray the bottoms with cooking spray.
- Unroll pie crust and cut 2.5” circles with a cookie cutter or jar lid. Wrap one circle around the underside of each muffin pan cavity (creating an upside down tart shell). One pie crust makes about 18, with re-rolling. Bake for 6-8 minutes, until golden brown. Cool completely before removing and filling.
- Stir together sweetened condensed milk, coconut, and vanilla. Spoon a tablespoon into each pie shell. Top with an almond.
- Place chocolate chips and oil in a microwave safe bowl and heat in 30 second increments, stirring between each, until melted and smooth. Spoon some chocolate over each pie, spreading to the edges of the pie. Chill until set.
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