Friday, June 7, 2013

Chocolate Almond Joy Pie

Day 37

Today’s recipe is for those of us who love the flavor of the Almond Joy candy bar, or at least for those of us who love that chocolate, almond, and coconut combination. One of the great things about this pie is that there is no baking involved, and it’s very, very quick to make and even faster to eat! It’s truly reminiscent of an Almond Joy, but with a lot more of a chocolate punch. And, it’s a winner every time I’ve served it. I hope this will become a must for your dessert rotation. 
Copyright 2013, Doug Kapustin Photography


Chocolate Almond Joy Pie

½ cup sliced almonds, toasted plus 1 tbs. extra 
½ cup shredded coconut, toasted plus 2 tbs. extra 
1 pie crust, pre-baked and cooled
1½ cups semisweet chocolate chips
1 cup heavy whipping cream
3 tbs. stick butter

In a heavy saucepan, slowly heat cream, butter, and chocolate on low until thoroughly combined and until chocolate is completely melted. Stir constantly. When ready, the mixture should look like a smooth chocolate sauce.

 In the baked pie shell, sprinkle ½ cup sliced and toasted almonds and ½ cup toasted coconut. Pour chocolate mixture over almonds and coconut, filling the pie shell. Sprinkle with remaining coconut and almonds.
Copyright 2013, Doug Kapustin Photography

Refrigerate overnight or 6-8 hours to set. 

Slice and serve with a dollop of cream. 


  1. Gotta tell you that I love your profile!

  2. Thanks Doug! Glad you "get" my sense of humor.