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photo of a whole almond joy pie on a counter with a red checkered towel on the lower side
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Almond Joy Pie

This Almond Joy Pie, or chocolate, almond and coconut pie makes its own crust and creates a delicious custard middle with the coconut and almonds on the top.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: almond joy recipe, coconut pie
Servings: 8
Calories: 402kcal


  • 4 large eggs
  • ½ cup butter or margarine (1 stick)
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • ½ cup Bisquick (or self-rising flour)
  • 4 tablespoons cocoa powder
  • 2 cups whole milk
  • 1 cup shredded coconut (sweetened or unsweetened)
  • ½ cup sliced or slivered almonds


  • Preheat the oven to 350°. Spray a pie pan with non stick spray.
  • In a large bowl, using a hand mixer, beat the butter, sugar and eggs together. Add the vanilla, Bisquick, cocoa and milk and beat to combine.
  • Add the coconut and almonds and stir, then pour into the pie pan.
  • Place the pie pan on a tin foil lined cookie sheet and place in the oven. Bake for 55 minutes until a toothpick inserted comes out clean. Pie will poof up, but will fall when cooled.
  • Remove and cool completely before serving.
  • Serve with whipped cream.
  • Store tightly covered in the refrigerator for up to 5 days.


Calories: 402kcal | Carbohydrates: 41g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 285mg | Potassium: 247mg | Fiber: 2g | Sugar: 34g | Vitamin A: 572IU | Calcium: 121mg | Iron: 1mg