Coconut cream meets almonds, chocolate ganache and heavenly almond butter whipped cream for this one of a kind Almond Joy Pie. Creamy filling loaded with sweetened flaked coconut and layered with whole sea salt almonds, covered in chocolate ganache. And of course, a chocolate cookie crumb crust.
Is The Filling Simply Coconut Cream Pie?
Nope! The filling is a perfect combination of coconut milk, sweetened condensed milk, and flaked coconut. It’s very similar to an Almond Joy candy bar, but not overly sweet. You can definitely use my Triple Coconut Cream filling, it is decadently delicious too. Either filling is superb.
Neither the crust nor filling needs to be cooled first before adding the filling. You can use a ready made chocolate cookie crust or follow this link for easy instructions to make your own Sandwich Cookie Crust. With so many flavors of sandwich cookies (i.e. chocolate, vanilla, lemon, etc.) you’re in good hands!
The middle of the filling is ever so slightly mounded in the center. This is to help the placement of almonds and the pouring on of the ganache.
Above, I used about 50 sea salted almonds (approx. 1/2 cup). You don’t need to push them in as you want them to show as the chocolate ganache settles. Just gently give them a nudge into the filling.
Heat about 1 cup of the ganache until it’s pourable, but not scalding hot (you will probably only use 3/4 cup). Pour the warmed ganache over the almonds, the spaces between will fill up with ganache. Gently shake the pie back and forth (not lifting) to help ganache settle in crevices. It’s okay if some pours over edge of crust.
As the ganache settles the almonds start to appear. It’s beautiful thing. Pop this pie in the fridge for about 30 minutes to 1 hour to fully cool before adding whipped cream.
Oh my goodness, here she is. The whipped cream is a mixture of heavy whipping cream, almond butter, powder sugar, and almond extract. If you’re going to make whipped cream, why not deck it out with more Almond Joy love, right?
I am ready to dive into another slice.
Products I used for this pie:
Ateco #824 Open Star Piping Tip: This pipes out the perfect smaller width whipped cream, not over taking the edge of the pie. Also great for rosettes, cakes, and cupcakes, and tarts.
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Almond Joy Pie with Almond Whipped Cream
Creamy coconut filling, topped with salted almonds, smothered in chocolate ganache & garnished with almond whipped cream in a chocolate cookie crust.
12
servings45
minutes2
hoursKeep the screen of your device on
Ingredients
- Coconut Cream Filling
1-1/2 cups coconut milk
3 tablespoons cornstarch
One 14 oz can sweetened condensed milk
2 teaspoons vanilla
2 cups sweetened flaked coconut
1/2 cup salted whole almonds (about 50 almonds) – For Top of Pie
One prepared 9-inch chocolate cookie crust or chocolate graham crust
- Chocolate Ganache Topping
1 cup high quality chocolate chopped into chunks or chocolate chips (6 ounces)
3/4 cup heavy cream
1 tablespoon butter
- Almond Whipped Cream
1-1/2 cup heavy whipping cream
2 tablespoons almond butter
1/3 cup powdered sugar
1/2 teaspoon almond extract
- Garnishes
Flaked coconut & sliced almonds
Directions
- Ganache
- Heat whipping cream until it starts steaming, nearly scalding (do not boil).
- Pour over chocolate chips and butter. Let stand at room temperature undisturbed for 10 minutes.
- Whisk until glossy. Set aside while preparing filling.
- Coconut Cream Filling & Assembly
- In a sauce pan, before turning on heat, whisk the coconut milk, sweetened condensed milk and cornstarch together, making sure there are no lumps of cornstarch.
- Over medium to medium-high heat, cook and whisk constantly until the filling begins to thicken and bubble (about 7 to 8 minutes). Cook and stir for 30 seconds.
- Remove from heat and stir in flaked coconut and extract.
- Pour into prepared pie crust, spread forming a very, very slight mound in the center, more like a fairly imperceptible dome.
- Place on the salted almonds on the warm filling.
- Warm about 1 cup of the ganache at 10 second intervals in microwave, to a pourable consistency. Pour ganache over all of the almonds, letting the extra ganache fill in spaces.
- While top is still warm, without lifting pie, grab sides of pie and gently shake back and forth to help ganache settle. I did this about 3 times. Place in fridge to completely cool about 2 to 3 hours before piping on almond whipped cream.
- Almond Whipped Cream
- Place cold heavy whipping cream, almond butter, powder sugar, and almond extract into a large mixing bowl.
- Using an electric mixer, beat on low for 2 to 3 minutes or until the almond butter and powdered sugar are thoroughly mixed in.
- Increase speed of mixer to high and beat until stiff peaks form. Pipe onto cooled pie using a 1m (French open star) decorating tip.
- Store pie covered in fridge for up to one week.
Notes
- For Gluten-Free, simply use gluten-free sandwich cookies for the crust; there is no other gluten in the pie.
- For Dairy Free/Vegan: There is dairy-free sweetened condensed milk available at most grocery stores. Omit the almond whipped cream and use a non-dairy whipped topping, like Truwhip.
