ALMOND JOY CHOCOLATE PIE
Found online somewhere that I don't remember so I can't give credit as appropriate. This is a decadent pie & very easy to prepare.
Provided by SusieQusie
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Crust:.
- Place crust ingredients in a food processor and pulse until mix is blended.
- Press onto bottom and up sides of a lightly buttered 9" pie plate.
- Bake 10 minutes. Remove and allow to cool completely.
- Filling:.
- Stir together sugar, cornstarch, cocoa and salt.
- Blend in milk and cook over medium heat, stirring constantly until mixture thickens.
- Remove from heat, add vanilla and candy pieces, stirring till candy is melted.
- Pour filling into pie crust and press plastic wrap onto surface. Refrigerate until set.
- Top with whipped cream when ready to serve.
ALMOND JOY CHOCOLATE PIE
Almond Joy Chocolate Pie is spectacular. This fantastic pie is rich, decadent and heavenly. It's elegant and delightful for any company or holiday dinner menu. The combination of almonds, coconut and chocolate from the Almond Joy Bars makes this one of the best desserts ever. If you enjoy Almond Joy bars, this dessert will knock your socks off!
Provided by Teresa
Time 6h10m
Number Of Ingredients 5
Steps:
- Set aside eight of the Almond Joy miniatures.
- Coarsely chop remaining Almond Joy miniatures; reserve one-quarter cup for topping.
- Set aside.
- Combine pudding with half and half and whisk vigorously for two minutes.
- Fold in Cool Whip topping.
- Stir in the chopped Almond Joy miniatures.
- Pour chocolate mixture into chocolate crust.
- Place the eight Almond Joy miniatures evenly around the edge of the pie.
- Sprinkle reserved ¼ cup of coarsely chopped Almond Joy miniatures on top of pie.
- Freeze for 6-8 hours before serving.
Nutrition Facts : Calories 484 kcal, Carbohydrate 60 g, Protein 3 g, Fat 25 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 15 mg, Sodium 494 mg, Fiber 3 g, Sugar 42 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
ALMOND JOY CHOCOLATE PIE
Provided by suzi
Time 2h
Yield 10
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 325 degrees F. Lightly butter a 9" pie plate. Place ingredients in a food processor. Process until mix is thoroughly blended. Press onto bottom and up the sides of a prepared pie plate. Bake for 10 minutes. Allow to cool completely on a rack. For the filling: In a medium saucepan, stir together sugar, starch, cocoa and salt. Blend in the milk. Cook over medium heat, stirring constantly with a wire whisk, until it boils. Boil and stir for 1 minute. (Mix will be very thick.) Remove from heat; blend in vanilla. Add candy pieces and stir until melted. Pour into prepared crust; press plastic wrap onto surface. Refrigerate. Top with sweetened whipped cream, if desired.
DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM
I love these little sandwiches. They remind me of so many cakes I ate growing up. The texture is really great and the flavor of the almonds against the chocolate is delicious. We didn't have much chocolate over the holidays and so I always find a recipe like this refreshing during my holiday season. The little touches - the lemon zest and cinnamon-are holiday flavors to me.
Provided by Alex Guarnaschelli
Categories dessert
Time 40m
Yield 15 pies
Number Of Ingredients 20
Steps:
- Preheat oven to 375 F.
- Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).
- In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
- Separately, sift together the flour, cocoa powder, baking powder and salt.
- When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.
- Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
- Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.
- Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.
- In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
- Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.
- Assemble: "Sandwich" some of the cream in between two of the chocolate rounds. Drizzle with melted chocolate, if desired.
CHOCOLATE ALMOND SILK PIE
This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies-but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. -Diane Larson, Roland, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
ALMOND JOY® CAKE
My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!
Provided by jillstauffer
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h21m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
- Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
- Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
- Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
- Cool cake until coconut layer and chocolate layer are set, about 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 44.1 g, Cholesterol 57 mg, Fat 34.5 g, Fiber 5.2 g, Protein 6.2 g, SaturatedFat 22 g, Sodium 99.2 mg, Sugar 35.7 g
ALMOND JOY PIE RECIPE - (4.2/5)
Provided by lb6156
Number Of Ingredients 12
Steps:
- Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together. Spread ¼ cup almonds on the bottom of the pie crust, cover with ½ of the melted milk chocolate. Place in the freezer for 5 minutes to set up. After the chocolate sets up a little bit, pour in the pie filling. Bake at 350 degrees for 40-45 minutes or until set. The top will be golden brown. Allow to cool. Scatter remaining ¼ cup almonds on the top of the cooled pie; pour melted chocolate over the almonds. Put in fridge for the chocolate to set up. Enjoy! Sometimes you feel like a nut, sometimes you don't? No problem. To make a Mounds Pie: Leave out the almonds and use dark chocolate instead.
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
MOUNDS (ALMOND JOY) FRENCH SILK PIE
Make and share this Mounds (Almond Joy) French Silk Pie recipe from Food.com.
Provided by nomnom
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare small box instant pudding, using buttermilk instead of milk.
- Mix in extract (s); set aside.
- Prepare 1 envelope Knox gelatin with 1/4 cup cold water.
- Use glass measuring cup to mix gelatin.
- Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.
- Gelatin is dissolved when mixture is clear.
- Wire whisk gelatin into pudding and fold in the 8-oz cool whip.
- Pour into prepared crust; chill.
Nutrition Facts : Calories 37.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 136.1, Carbohydrate 6, Fiber 0.3, Sugar 3.2, Protein 3
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