ALMOND JOY® PUDDING PIE
A chocolate and coconut lover's dream! Made this up for a restaurant my husband worked for and customers were wanting to buy whole pies.
Provided by Autumneyes
Categories Desserts Pies No-Bake Pie Recipes
Time 3h50m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
- Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
- Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
- Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 59.3 g, Cholesterol 9.8 mg, Fat 13.8 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.6 g, Sodium 586.4 mg, Sugar 39.7 g
ALMOND BUTTER AND CHOCOLATE PIE
Click to make a delicious gluten-free and peanut-free dessert for those with allergies.
Provided by Jamie Geller
Categories Desserts
Time 3h32m
Yield 8
Number Of Ingredients 8
Steps:
- 1. Prick the bottom of the pie crust with a fork and pre-bake pie crust according to package instructions. Set aside. 2. Place cream cheese and almond butter in a large bowl and mix until smooth and combined. 3. Add sugar and vanilla and mix well. 4. Carefully spread almond butter mixture on top of pie crust in an even layer. Cover with plastic wrap and freeze for 30 minutes. 5. Place chocolate in a small metal or glass bowl and place over a pot of simmering water. Stir chocolate until it melts. Add heavy cream and stir until it all comes together and is smooth. Take off heat and cool slightly. 6. Pour chocolate over top of almond butter mixture, cover and freeze for at least 2 hours or overnight. 7. Remove from freezer 30 minutes before serving. Sprinkle sea salt over top, slice and serve. Refrigerate any leftover pie.
Nutrition Facts :
ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST
This is no ordinary pie crust: Inspired by the holiday classic saltine toffee candy (saltine crackers dipped in caramel and chocolate), it is crunchy, slightly coconutty, salty and sweet. The creamy no-bake almond butter filling is the ideal match.
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
- Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
- Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
- Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
- Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.
CHOCOLATE ALMOND DELIGHT
It could be the 9th wonder of the world - its going to make all those calorie conscious guys n girls also take a plunge! My friends love this creation and so does my family!!! Seeing how much they love it, I guess soon a time will come when they won''t let me enter a party without this cake in hand!!!
Provided by Charishma_Ramchanda
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar together.
- Add in egg yolks.
- Whisk egg whites until smooth.
- Fold in sieved flour, ground almonds, egg whites and the melted cooking chocolate.
- Bake in a loaf tin for 350 degrees Fahrenhit or 180 degrees celcius for about 30 minutes.
- For the topping, melt 200g cooking chocolate over hot water and pour onto cake.
- Decorate with almond flakes and cherries.
Nutrition Facts : Calories 588.4, Fat 41.8, SaturatedFat 23.8, Cholesterol 212.2, Sodium 302.6, Carbohydrate 50.6, Fiber 4.1, Sugar 25.7, Protein 10.3
ALMOND BUTTER-CHOCOLATE DELIGHT PIE
Steps:
- 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch pie plate. 2.In medium bowl, microwave whipping cream uncovered on High 30 seconds. Stir in chocolate chips and vanilla until smooth. Spread chocolate filling over bottom of baked shell. Refrigerate 30 minutes. 3.In large bowl, beat cream cheese, butter, almond butter and powdered sugar with electric mixer on medium speed until smooth and fluffy. Carefully spread over chocolate filling. 4.Spread whipped topping over almond butter filling. Mix toasted coconut and toasted almonds. Sprinkle over whipped topping. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie
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