Sometimes you feel like a nut, sometimes you don’t, Almond Joy’s got nuts, Mounds don’t. Sometimes you feel like a nut, sometimes, you don’t!
I like Mounds because I like dark chocolate a lot better than milk chocolate, and besides, dark chocolate is a lot better for you. Almonds are good for you too, and if you have an acid stomach, a drop of almond extract will fix you right up. If you don’t have access to almond extract, an Almond Joy will work, too, not just as quickly.
When I was perusing Pinterest I saw a picture of something called Almond Joy Pie that looked just wonderful, but when I read the recipe it called for custard. I’m sorry but I just can’t stand custard, so I decided to use the same lemon cream that I used for the Balsamic Strawberry and Blueberry Trifle with Lemon Cream instead.
This is a very simple pie to make, and unlike a real Almond Joy that has milk chocolate, this one uses dark chocolate. You get the best of both worlds, what more could you ask?
Summary: An easy, no-bake pie.
- 1 chocolate pie shell 1
- Lemon Cream Filling
- 2 cups flaked coconut
- 1/2 cup sliced almonds
- 1 cup dark chocolate chips
- 2 tablespoons cream
- Make the filling first.. To make the lemon cream, put the softened cream cheese in a stand mixer.
- Mix it with the flat blade until it is nice and soft. Scrape the bowl down, add 2 tablespoons of sugar, the vanilla extract, and 1 lemon packet. Mix that together until the mixture is light and fluffy.
- Change to the whisk attachment, and mix at medium-high speed for about 10 seconds.
- Slowly start adding the cream. You will have to scrape the bowl a few times.
- Continue whipping and adding almost all of the cream. You should have something that is beginning to look like whipped cream.
- Stop the mixer and add the last of the sugar and lemon packet. Scrape the bowl down if necessary. Add the rest of the cream.
- Put the mixer and high and whip until you have a nice consistency. The cream should hold its shape when picked up with a spoon. Don’t over mix!
- When the filling is done, carefully fold in the coconut and mix it in thoroughly.
- Pour the mixture into the waiting pie shell.
- Cover with the almonds.
- Put the chocolate in a microwave safe bowl with the cream. Microwave for about 30 seconds, or until the chocolate has mostly melted into the cream. It will be very hot, so be careful.
- Use a whisk to mix the cream and chocolate together. Do this quickly!
- Take a spoon and spoon the ganache over the pie.
If you want, you can toast the almonds.
If you don’t have True Lemon, you can use a little lemon juice, but True Lemon is preferred because it does not introduce any more liquid.
You can, of course, make your own crust from chocolate cookies, and butter, but the pre-made crust is less expensive and less time-consuming.
Preparation time: 10 minute(s)
Number of servings (yield): 8
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.