Of all of my food obsessions, this one is a top necessity in my life. Especially when it's accompanied by chocolate.
Therefore, it should come as no surprise (since I've probably mentioned it on here a number of times) that my favorite candy bar is the Almond Joy. Milk chocolate, flaky coconut and almonds is the ideal dessert. Anything that tastes like Almond Joys is an immediate hit.
Last summer, I made a cheesecake that featured this irresistible trifecta and the results were sensational. I could barely keep it on the plate and everybody who took a slice loved it. There were no negative comments and no unhappy faces to be seen.
This time, I've found a simpler version that requires a lot less work without sacrificing the delicious coconut flavor.
The hardest part is waiting for the pie to cook and cool before biting into it!
Almond Joy Pie
1 cup milk
1 egg
1 1/2 cups flaked coconut
1/2 cup sugar
2 tbsp flour
1/2 tsp vanilla extract
Crust:
1 package chocolate snack cookies, crushed (I used Oreos)
1/2 stick butter, melted
Ganache:
1 cup chocolate chips
3/4 cup heavy cream
2 tbsp sugar
3/4 cup heavy cream
2 tbsp sugar
Preheat oven 350F.
Combine oreos and butter. Press the mixture into the bottom of a greased 9" pie pan, coating up the sides.
Bake pie crust empty for 10 minutes to set. Let cool.
In a large bowl, mix all of the filling ingredients until well-combined. Pour mixture into cookie crust.
Bake for 40 minutes. Let cool completely.
Melt chocolate in a double boiler. Add milk and sugar. Let cool slightly to thicken. Spread over the top of the cooled coconut pie.
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