The coconut from the Almond Joy makes this pie a delectable treat.
You may not have heard of Coco nuficera, or a "nut-bearing monkey face," but you've definitely heard of a coconut. The seed, or the "nut," gets its name because the three indentations on the shell resemble a monkey's face. Full of medicinal value, coconut is also used in both sweet and savory dishes, most notably the coconut cream pie. Another twist on the coconut desert is a coconut chocolate pie with Hershey's Almond Joy.
Ingredients
Ingredients include 1/2 cup of sugar, 1/3 cup cornstarch, 1/4 cup cocoa powder, 1/4 tsp. salt, 1 1/2 cups milk, 1 tsp. vanilla extract, one baked pastry shell, whipped cream and 16 fun-size Almond Joy , chopped. Almond Joys are mounds of gooey coconut, topped with a toasted almond and dipped in milk chocolate.
Stovetop
Combine the sugar, cornstarch, cocoa and salt in a large saucepan and stir in the milk, bringing it to a boil over medium heat. Continue to cook, stirring constantly until the mixture thickens, about two minutes. When this is done, remove the saucepan from the heat.
Chilling
Off the heat, stir in the candy bars and vanilla and mix until the chocolate is completely melted. Pour into the pastry shell and press plastic wrap on top of the filling. This will prevent the pie from drying out. Refrigerate until the pie is set, about four hours.
Serving
After the pie is set, remove from the refrigerator and remove the plastic wrap. Slice the pie and top with whipped cream. The pie yields six to eight slices.
Tags: candy bars, , monkey face, pastry shell, , sugar cornstarch
