Who loves Mounds or Almond Joy candy bars? This pie should be dubbed “Almond Joy Pie” or “Mounds Pie” (it has a ring to it) Seriously, this pie was amazing. I’m not a huge coconut fan like my husband, but I couldn’t put my fork down unless it was coming back up with another bite.
I was hoping to get a picture of the pie intact, but obviously it was in danger of being dug into as it cooled in the fridge. Oh well, this is a much better picture because you can see the layers of chocolate and coconut. Mine is a little thick, even after stamping it down into the pan, so next time I will probably use less coconut flakes (or actually process the flakes!)
to make it a thinner crust.
I originally put this recipe in “My Sweet Tooth” arsenal on Pinterest but after seeing that I didn’t have one of the ingredients listed, I decided to add a little twist. (so maybe I should re–name it) My secret is coconut milk. I decided to use this to melt the chocolate instead of the heavy whipping cream and it turned out perfectly, if not better. I would also probably add in some toasted almonds…oh that sounds so good!
I was in such a hurry to get this recipe up, that I decided not to make a perfected pie and instead just tell you where I would make changes. For now, here are the directions with amendments:
For the crust
- 4 tablespoons unsalted butter, softened
- 1 bag (about 14 oz) of shredded coconut
For the filling
- 1 cup
heavy creamcoconut milk
- 8 ounces bittersweet chocolate, finely chopped
- Heat oven to 350 degrees.
In a food processor, pulse about 1/3 of the coconut and butter together until well combined, 1-2 minutes. I did not process the coconut, this could have been my problem.
- In a medium bowl, combine the coconut-butter mixture with the rest of the coconut and stir well until mixture is cohesive.
- Press the coconut into a 9″ pie plate so that it forms a crust and bake for 10-15 minutes. If the edges start to brown too much, cover them with some tin foil.
- Once golden brown, move the crust to a wire cooling rack and let it cool completely before filling with the chocolate (this will allow the crust to crisp up first).
- While the crust is cooling, bring the
heavy creamcoconut milk to boil in a small saucepan.
- Put the chopped chocolate into a medium bowl and pour the boiling cream over it. Let it sit for a few minutes then whisk until it is smooth and no streaks of cream remain.
- Pour the chocolate into the tart shell and let it cool before moving it to the refrigerator to set completely for another hour or so. Forks up!