American Pie Council

Almond Joy has Nuts! Pie

Crust
3 c. coarsely broken Oreo cookies (16 – 18 cookies)
¼ c. almonds
Pinch of cinnamon
2 tbsp. butter
2 - 3 tsp. coconut milk
1/4 c. shredded coconut

1. Pre-heat oven to 325° F.
2. Lightly grease pie pan.
3. Microwave butter on low until melted.
4. Pulse Oreos and almonds in food processor until the consistency of fine crumbs.
5. Add cinnamon and butter and mix well.
6. Add milk and mix well.
7. Add shredded coconut and mix well.
8. Refrigerate for 5 – 10 minutes.
9. Press into 8” pie tin or plate (bottom and sides) and bake for 6 minutes.
10. Set aside to cool.
Filling
1 package of instant vanilla pudding mix
4 oz. can of cream of coconut
1/2 c. coconut milk
1/2 c. shredded coconut
8 oz. cream cheese (softened)
4 oz. Cool Whip

1. Mix pudding mix, cream of coconut and coconut milk together until well combined.
2. Beat the cream cheese until light and fluffy using an electric mixer.
3. Slowly add the pudding mixture to the cream cheese and beat until incorporated.
4. Fold in the cool whip and shredded coconut mixing until smooth.
5. Fill pie and refrigerate for at least 4 hours.
Topping and Garnish
3/4 c. heavy cream
4.5 oz. semisweet chocolate chips
1/4 c. shredded coconut (toasted)
1/4 c. crushed almonds
Almond Joy Candy Bars

1. Place chocolate chips in small bowl.
2. Heat cream until bubbles appear around the edges.
3. Pour cream over chocolate and sit for five minutes.
4. Stir chocolate mixture until smooth and sit until cool.
5. Pour chocolate mixture onto pie spreading into a thin, uniform layer.
6. Sprinkle coconut, almond and candy bars on top of pie.
7. Refrigerate for at least one hour prior to serving.