Almond Joy Coconut Cream Pie

Oh, the joy of Almond Joy Coconut Cream pie! If you’ve always wanted Mounds to have dark chocolate, then here’s your dream come true. A simple, no-bake pie your family will love.

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!

Hersey’s jingle

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 can’t stand custard, so I used the same lemon cream I used for the Balsamic Strawberry and Blueberry Trifle with Lemon Cream instead.

This is a very simple pie, and unlike a real Almond Joy with milk chocolate, this one uses dark chocolate. You get the best of both worlds. What more could you ask?

Crust of Almond Joy Coconut Cream Pie

If you want to lug out your food processor, make your chocolate cookie pie shell. You will need a box of plain chocolate cookies. If you can’t find plain ones, you can get Oreo sandwich cookies and use only the cookie part. Some of you will like doing this, but others will not! Put 2 tablespoons of melted butter and the cookies in the food processor and process it until all the cookies are crushed, then dump them in a pie shell and spread them in a layer and up the sides. Bake the shell in a 325 oven for 15 minutes, then let the shell cool. Or – if you don’t want to do that, buy a premade shell at the market.

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Almond Joy Coconut Cream Pie

An easy, no-bake pie.

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Prep Time: 30 minutes minutes

Cook Time: 0 minutes minutes

Chilling: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings (slide to adjust): 12 servings

Chef Adrienne Boswell

Course: Dessert

Cuisine: American

Difficulty: Easy

Allergen: Dairy, Nuts

Calories per serving: 366kcal

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Equipment

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*Pie plate

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*Stand Mixer

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Ingredients

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US CustomaryMetric

Lemon Cream Filling

• 8 oz cream cheese, softened
• 1 cup whipping cream
• 2 packets True Lemon
• 1 tablespoon vanilla extract
• 5 tablespoons sugar
• 2 cups flaked coconut

Pie

• 1 chocolate pie shell, prepared or make your own
• ½ cup sliced almonds

Ganache

• 2 tablespoons cream
• 1 cup dark chocolate chips

If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate’s pantry. These and other links are there for your convenience.

Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

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• Make the filling first.

Lemon Cream

• 8 oz cream cheese
  Put the softened cream cheese in a stand mixer.
• 2 packets True Lemon, 1 tablespoon vanilla extract, 5 tablespoons sugar
  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 until the mixture is light and fluffy.
• Change to the whisk attachment, and mix at medium-high speed for about 10 seconds.
• 1 cup whipping cream
  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 on 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!
• 2 cups flaked coconut
  When the filling is done, carefully fold in the coconut and mix it in thoroughly.
• 1 chocolate pie shell
  Pour the mixture into the waiting pie shell.
• 1/2 cup sliced almonds
  Cover with the almonds.

Ganache

• 1 cup dark chocolate chips
  Put the chocolate in a microwave-safe bowl with the cream. Microwave for about 30 seconds or until the chocolate melts into the cream. It will be very hot, so be careful.
• 2 tablespoons cream
  Use a whisk to mix the cream and chocolate. Do this quickly!
• Take a spoon and spoon the ganache over the pie.
  
• Chill.
  

Notes

Quick notes

If you want, you can toast the almonds.

Variations

• 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 crust from chocolate cookies and butter, but the pre-made crust is less expensive and less time-consuming.

Nutrition

Calories: 366kcalCarbohydrates: 20gProtein: 5gFat: 30gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.001gCholesterol: 44mgSodium: 93mgPotassium: 250mgFiber: 3gSugar: 13gVitamin A: 584IUVitamin C: 1mgCalcium: 93mgIron: 1mg

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

Got Questions? Let me know!Mention @arbpen or tag #arbpen!