Almond Joy Pie

palm-tree pie

I love coconut, almond, and chocolate. Those ingredients are the foundation of my favorite candy bar. It was always the flavor of ice cream I would order whenever available too. And this is my new favorite dessert. This pie has a nice crunchy, chewy, chocolatey quality.

I attempted to draw a palm tree with coconuts, but drawing with melted chocolate on pie was surprisingly challenging. Close enough! Below the pieces are in squares because I tried making it in a 9×9 inch pan which worked fine, but the crust was a bit thin (8×8 would be better I think.)

Almond Joy Pie

Almond Joy Pie Recipe
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Crust
1/2 cup almond meal/flour, packed
1/4 cup minced almonds
1/8 teaspoon salt
1 tablespoon buttery spread or butter (coconut oil might work but not tested)
1 tablespoon raw agave syrup or honey

Filling
1 3/4 cups shredded coconut, unsweetened
3 eggs
1/3 cup raw agave syrup or honey
1 teaspoon vanilla extract
1/2 cup canned coconut milk, full fat

Topping
1/4-1/2 cup melted semi-sweet chocolate

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Preheat the oven to 350.

Prepare a pie pan with parchment paper and oil the sides.

Combine the crust ingredients together and mix thoroughly. Press the crust into the bottom of the prepared pie dish. It will be a thin layer, and should not go up the sides. Bake the crust for 8-12 minutes until the top is light gold. Keep an eye on this as it can burn quickly.

Combine all of the filling ingredients in a food processor. Puree until the coconut pieces are 50% smaller. (About the size of 1/2 a grain of rice.)

Pour the filling into the precooked pie crust. Bake for 25-30 minutes until fully set. There will be no giggle and the top will feel mostly firm.

Cool completely then dizzle chocolate over the top. Let the chocolate set, then serve.

Shared on Slightly Indulgent Tuesdays, Whole Food Fridays, and Allergy Free Wednesdays

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