Savory pies. Sweet pies. Pies with homemade crusts and sweet fillings and savory fillings, pies made with liquor and exotic fruits, pies with homemade whipped cream and pies with fancy salsa toppings.
Yeah, I’m that lazy girl who likes to eat pie more than I like to make it.
Almond Joy Pie
1 Pie crust (graham cracker, Oreo, or dough are all fine)
1 Can sweetened condensed milk
1 Bag shredded sweetened coconut
1 Bag semi-sweet chocolate chips
1 Cup silvered or sliced and toasted almonds
4 Tbls. heavy cream, room temperature
Water, to taste
1) Put the chocolate chips into a double boiler, and start to melt it.
2) When it starts to melt, add the cream. Make sure it is room temperature so the cold temperature won’t make the chocolate harden or “seize.”
If the chocolate starts to lump into a grainy ball, add some water and continue to stir. It should break up.
3) When the chocolate is smooth and glossy, pour it into the pie shell, and put it into the fridge to firm up – an hour should be sufficient.
4) In the meantime, blend the sweetened condensed milk and coconut in a bowl.
5) When the ganache (just a fancy word for chocolate and milk/cream that has been melted together)has hardened…
spread the coconut mixture on top in an even, fluffy layer.
6) Arrange the almonds on top in concentric layers - or, what the hell, just toss them all on top.
This might not be gourmet, but it’s a great dessert. Rich, smooth chocolate underneath sticky, sweet coconut and the crunch of almonds. It really does taste like an Almond Joy Bar! Of course, you could use dark chocolate here, but I am a milk chocolate lover. And if you like coconut, chocolate or almonds, you will love this pie. Thanks to Rodeo Bar for hosting this fun event, and to Jackie and Ken for organizing! Maybe next time, I will even turn on the oven to make my pie…
Yeah, well, probably not.