The BEST almond joy pie! A chocolate shortbread crust filled with a creamy coconut filling, topped with almonds and covered with a layer of milk chocolate ganache.
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Where are my candy bar fans? Mr. two sugar bugs happens to LOVE coconut, almond and chocolate together. So I set out to make an almond joy recipe. And with Father's Day quickly approaching, it's the perfect time for an easy dessert recipe!
what is almond joy made of?
Almond Joy's are made by Hershey's and consist of sweet shredded coconut and whole almond center, which is covered in milk chocolate.
This recipe uses coconut in a creamy mascarpone cheese layer and sliced almonds, as they are easier to eat in a dessert. The whole pie is then topped with a soft milk chocolate ganache and a little toasted coconut. It's coconut and chocolate at it's finest!
is this a no bake pie recipe?
Not completely. The crust of the pie is a chocolate shortbread and it needs about 15-20 minutes in the oven. But the rest of the pie comes together with no baking.
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what ingredients do I need?
The chocolate shortbread crust comes together quickly with just some pantry staples. I use Hershey's Unsweetened Cocoa Powder.
For the coconut filling, the only somewhat unusual ingredient is mascarpone cheese. If you are not familiar with mascarpone, you may want to check out my almond and berry mascarpone tart recipe for more information.
I didn't include them in the above photos, but you will also need sliced almonds and a milk chocolate baking bar.
how to make the chocolate shortbread crust
In a medium bowl, combine the dry ingredients. I just use my pastry cutter, but a whisk or sifter would also work. Then add the room temperature butter and cut it in until a dough is formed.
Next, press the dough into a 9-inch tart pan with a removable bottom. {If you don't have a tart pan, a 9-inch springform pan or 9-inch pie plate would also work} Once the dough is in an even layer, prick the bottom several times with a fork. Then bake for 15-20 minutes, until the edges are set.
If you have pie weights, you could use them here, but I tend to be too lazy to pull mine out. If the shell shrinks or puffs up, use a flat bottomed measuring cup to lightly press the dough back up the sides when just out of the oven. Use caution as the crust will be hot. Then set aside to cool completely before adding the coconut layer.
let's make the quick and easy coconut filling!
To start, whip the heavy cream until stiff peaks and set aside. I use my handheld mixer, but a stand mixer with the whisk attachment would also work.
In another bowl, beat the mascarpone cheese, confectioners' sugar, almond extract and coconut extract until smooth {no need to wash the beaters in between!} Next add in the shredded coconut and mix until well combined. Then, using a spatula, fold in the whipped cream. Spread the creamy coconut layer into the completely cooled chocolate crust.
Finally, lay down a layer of sliced almonds. Honestly, there is no reason to make it pretty! It just about killed me in patience to make them look this uniform for the photo.😂
how to make the milk chocolate ganache
At this point, pop the pie into the refrigerator to chill while you prepare the ganache.
Use a milk chocolate baking bar, chop it into small pieces and place the chocolate in a heat proof bowl.
Place the heavy cream into a small sauce pan and heat until warm and just starting to simmer at the edges. Pour the heavy cream over the chopped chocolate and let it sit for 2 minutes before stirring until a smooth ganache is formed.
Let the milk chocolate ganache sit for a few minutes until it has cooled and has slightly thickened. Then pour the ganache over the top of the coconut almond layer. Use a spatula or an off set spatula to lightly smooth the ganache to the edges. Garnish with some toasted coconut, if desired.
And there you have it, almond joy pie!
can this almond joy pie be made ahead of time?
Yes! You can prepare the pie up to 2 days before needing to serve it. Be sure to store the pie covered in the refrigerator. Leftovers can be covered and stored in the refrigerator for up to five days.
Remember to snap a picture and tag me on Instagram if you make this Easy Almond Joy Pie Recipe. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more coconut recipes to enjoy
- Kona Coconut Loaf Cake
- Perfect Coconut Cake
- Strawberry Coconut Chocolate Bars
- Chocolate Coconut Bites
- Coconut Cream Pie
- Rum Coconut Cupcakes
If you make this recipe {or any recipe!} from two sugar bugsplease come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Yield: One 9" Pie ~ About 10 servings
Almond Joy Pie
A chocolate shortbread crust filled with a creamy coconut filling, topped with almonds and covered with a layer of milk chocolate ganache.
Prep Time20 minutes
Bake Time20 minutes
Chill Time2 hours
Total Time2 hours 40 minutes
Ingredients
Chocolate Shortbread Crust
- 1 cup all-purpose flour (125g)
- ¼ cup unsweetened cocoa powder (20g)
- 1 cup confectioners' sugar (120g)
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, room temperature (170g)
Almond Coconut Filling
- ½ cup heavy whipping cream
- 8 ounces (1 container) mascarpone cheese (227g)
- ¼ cup confectioners' sugar (30g)
- 1 teaspoon coconut extract
- ¼ teaspoon almond extract
- 1 ¼ cups sweetened shredded coconut, packed (125g)
- ¼ cup sliced almonds (31g)
Milk Chocolate Ganache
- ¼ cup heavy whipping cream (60mL)
- 4 ounces milk chocolate, chopped small (114g)
- 2 tablespoons sweetened flaked coconut, toasted (15g)
Instructions
- For the chocolate shortbread crust: Pre-heat the oven to 350°F. Blend the all-purpose flour, cocoa powder, confectioners' sugar and salt in a medium bowl. Then cut in the butter with a pastry cutter or fork until the dough comes together. Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom*, make as even as a layer as possible. Prick the dough with a fork a few times and bake for 15-20 minutes, until the edges are set. If the shell has shrunk or puffed up, use a flat bottomed measuring cup or glass to lightly press the dough back up the sides when just out of the oven. Use caution as the crust will be hot. Allow the crust to cool completely before adding the almond coconut filling.
- For the almond coconut filling: using a handheld mixer or a stand mixer with the whisk attachment, whip the whipping cream until stiff peaks, approximately 2-3 minutes. Set aside. In another bowl, whip the mascarpone cheese, confectioners' sugar, and coconut and almond extracts on medium until well combined, about 1-2 minutes. {start on low until the confectioners' sugar is blended it, then increase speed to medium}. Then add the shredded coconut and mix until it's evenly incorporated. Finally, using a spatula, fold in the whipped cream until fully combined. Evenly spread the filling into the cooled chocolate shortbread crust and add a layer of sliced almonds. Then chill in the refrigerator while you make the ganache.
- For the milk chocolate ganache: Add the chopped milk chocolate to a heatproof glass or metal bowl. Heat the cream on the stovetop until just simmering around the edges. Pour the cream over the chocolate, making sure it is completely submerged. Let the cream sit for 2 minutes without disturbing it. Gently stir the cream until it is fully combined with the milk chocolate and the result is a smooth ganache. Let the ganache sit for a few minutes until it's mostly cool and starts to slightly thicken. Pour the ganache over the top of the almond coconut layer, using a spatula to lightly smooth the chocolate to the edges of the pie. Garnish the top of the ganache with toasted coconut**, if desired.
- Chill for 1-2 hours until the pie is set. Slice and enjoy!
Notes
*A 9-inch tart pan with removable bottom can be replaced with a 9-inch springform pan or 9-inch pie plate.
**For toasted coconut: Place coconut on a foil lined baking pan and bake at 350°F for 4-7 minutes, tossing once or twice. Watch the coconut carefully as it can go from browned to burned very easily!
Can be prepared up to 2 days ahead. Store covered in the refrigerator. Any leftovers should also be stored covered in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
10Serving Size:
1
Amount Per Serving:Calories: 549Total Fat: 39gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 82mgSodium: 259mgCarbohydrates: 41gFiber: 3gSugar: 25gProtein: 11g
The nutrition information is an estimate and may not be entirely accurate.
