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The Pie of No Virtue

This recipe was lent to me by Sarah from Idaho (yes, another Sarah!) last year, when I was searching for an idea for my brother’s Christmas Pie of No Virtue and I just had to try it! Thank you soooo much!

AlmondJoyPie2

“Hi, here’s my Almond Joy pie, not healthy or vegan in any way, shape, or form, but tastylicious.
I usually use a regular butter pastry crust, but graham cracker or cookie crust is also good. I first toast 1/2 to 3/4 cup of sliced almonds and layer them over the bottom of the baked crust.”

I adapted Sarah’s original recipe a bit and came up with mine. Her recipe used 2/3 milk and 1/3 half and half or cream for the custard, I went with 2% milk. I also added a layer of melted chocolate over the crust, leaving a shortbread like treat at the bottom!

AlmondJoyPie1

Almond Joy Pie

Crust Layer:

  • 1 9″ pie crust, thawed if frozen
  • ¼ cup semi-sweet or dark chocolate chips
  • ¼ cup toasted and finely chopped almonds

Chocolate Custard Layer:

  • 6 Tbsp granulated sugar
  • 1½ Tbsp cornstarch
  • 3 Tbsp unsweetened cocoa powder
  • 2 egg yolks
  • 1½ cups low-fat milk
  • 1 tsp pure vanilla extract

Coconut Custard Layer:

  • 6 Tbsp granulated sugar
  • 1½ Tbsp cornstarch
  • 2 egg yolks
  • 1½ cups low-fat milk
  • ¼ cup natural coconut, chopped finely
  • 1 tsp pure almond extract

Directions:

Prick the crust liberally on bottom and sides, bake as directed. Take out, sprinkle chocolate chips on bottom, return to oven a minute to melt. Take out and gently spread chocolate over the bottom with a small spatula. Scatter almonds over the bottom.

Chocolate Custard Layer –

Add dry ingredients to a medium saucepan, whisk in eggs and milk till smooth. Heat over medium, whisking constantly until bubbling and thickened. Take off heat, whisk in vanilla. Let cool for 10 minutes, whisking every minute, then spread in pie crust evenly. Set aside.

Coconut Custard Layer –

Add dry ingredients to a medium saucepan, whisk in eggs and milk till smooth. Heat over medium, whisking constantly until bubbling and thickened. Take off heat, whisk in coconut and almond extract. Let cool for 10 minutes, whisking every minute, then spread in pie crust evenly over chocolate layer. If desired, sprinkle a little more finely chopped almonds on top. Let set on counter for 30 minutes, refrigerate for a few hours until chilled.

To cut, run a thin knife through, cutting through the crust. Top with whipped cream if desired.

Makes 1 pie.

Tip:

To toast almonds, spread on a small rimmed baking sheet and bake at 400° for 5 minutes. Cool and finely chop in a mini-food chopper.

~Sarah

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Comments

  1. I’m so glad you liked it! It’s definitely a favorite around here, and your version looks fabulous. The last couple times I’ve made coconut custard for this pie or coconut cream pie, I used 2 parts coconut milk and 1 part cream. Gotta say, it’s ridiculous coconutty yumminess.

  2. What a lovely bake! Thanks so much for sharing! =)

  3. Waw, What a glorious & festive yummy looking pie! MMMMM! Lovely layers too!

  4. I just gained 5 lbs looking at that picture!

  5. petit4chocolatier says:

    Thousand times yummy!!!!

  6. Your titles crack me up. You just need to own it! Things don’t need to always be healthy to be delicious! This thing looks incredible!

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