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.
- 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