Almond Joy Pie Recipe 425

Steps:

• Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together. Spread ¼ cup almonds on the bottom of the pie crust, cover with ½ of the melted milk chocolate. Place in the freezer for 5 minutes to set up. After the chocolate sets up a little bit, pour in the pie filling. Bake at 350 degrees for 40-45 minutes or until set. The top will be golden brown. Allow to cool. Scatter remaining ¼ cup almonds on the top of the cooled pie; pour melted chocolate over the almonds. Put in fridge for the chocolate to set up. Enjoy! Sometimes you feel like a nut, sometimes you don't? No problem. To make a Mounds Pie: Leave out the almonds and use dark chocolate instead.

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.

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.

Steps:

• Preheat oven to 325 degrees F.
• Crust:.
• Place crust ingredients in a food processor and pulse until mix is blended.
• Press onto bottom and up sides of a lightly buttered 9" pie plate.
• Bake 10 minutes. Remove and allow to cool completely.
• Filling:.
• Stir together sugar, cornstarch, cocoa and salt.
• Blend in milk and cook over medium heat, stirring constantly until mixture thickens.
• Remove from heat, add vanilla and candy pieces, stirring till candy is melted.
• Pour filling into pie crust and press plastic wrap onto surface. Refrigerate until set.
• Top with whipped cream when ready to serve.

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.