Almond Joy Chocolate Pie
Submitted by classylady
Chocolate pudding studded with chopped Almond Joy candy pieces fills a graham cracker-candy crust for a no-bake pie that tastes like your favorite candy bar in dessert form.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minThis pie is for anyone who’s ever demolished a bag of Almond Joy bars in one sitting.
The crust gets made by pulsing mini Almond Joys with graham cracker crumbs, creating a coconut-chocolate-almond base that’s already halfway to heaven. Then you cook up a thick chocolate pudding on the stovetop, stir in more chopped candy pieces while it’s hot (they melt into pockets of coconut cream), and pour it all into that candy crust. Chill it down, top with whipped cream if you’re feeling extra, and you’ve got a pie that makes people demand the recipe.
It’s candy bar nostalgia you can slice.
Kitchen Tips
- Freeze candy bars for 15 minutes before chopping for cleaner cuts
- Stir pudding constantly with a whisk to prevent lumps
- Press plastic wrap directly onto pudding surface to prevent skin
- Chill for at least 4 hours for sliceable texture
Ingredients
Directions
-candy will cut easier if placed in freezer 15 min before cutting Prepare Almond Joy Crust. In med saucepan, stir together sugar, starch, cocoa and salt; blend in milk. Cook over med heat, stirring constantly with wire whisk, until mix boils; boil and stir 1 min. (Mix will be very thick.) Remove from heat; blend in vanilla. Add candy pieces; stir until melted. Pour into prepared crust; press plastic wrap onto surface. Refrigerate; top with sweetened whipped cream, if desired ALMOND JOY CRUST: Preheat to 325. Lightly butter 9 inch; pie plate. Place ingredients in food processor. Process until mix is thoroughly blended. Press onto bottom and up sides of prepared pie plate. Bake 10 min. Cool on rack. Cool completely.
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