Thread: Almond Joy Pie

This recipe reminds me of and Almond Joy candy bar, at least what I remember they tasted like.

Almond Joy Pie

Filling:
3 sticks regular butter, softened
2 cups artificial sweetener, at least 1 of which must be granular ( I used 1 cup erythritol and 1 cup sugar equivalent liquid splenda.)
6 ounces unsweetened chocolate, melted (I used Nestle’s Toll House Baking Chocolate)
1 and ½ teaspoons vanilla
6 eggs*
1 baked 10” pie shell ( I used a l/c flakey pastry crust, but any l/c ready to eat crust would work.)


Beat butter and granular sweetener together until light and fluffy, then mix in cooled melted chocolate and remaining liquid sweetener, if any. Add vanilla and mix. Turn the mixer to medium speed and add the six eggs, one at a time, mixing for 3 to 4 minutes after the addition of each egg. Scrape sides of bowl occasionally during mixing.

*This recipe uses raw eggs. Until the food police got active, this was an eminently acceptable practice. However, as my wife is a victim of believing what the “experts” say, I decided to pasteurize the eggs before using to eliminate the 1 in 90,000 chance that an egg might have samonella. To pasteurize eggs, you must raise the temperature of the egg to 140 – 150 degrees and keep it there for 5 minutes. To do this, simply put the eggs in a pan of tap water and insert a digital thermometer into the water and heat the water over medium heat to between 140 and 150 degrees. When the water temperature reaches the desired range begin adjusting the heat to keep it in the range for 5 minutes. After 5 minutes, remove the eggs and place in a bowl of tap water until ready to use.

Pour approximately ½ of the filling into the prepared pie shell and spread 1 cup of Angel Coconut (I used Linda Sue’s recipe which follows) over the filling, beginning at the center of the pie and working out to about 1 – 2 inches from the crust. The coconut layer should be about 1/3 to ½ inch high. Place desired amount of almonds (I used Linda Sue’s cocoa covered almonds, but any plain or lightly salted almond would also work) on the coconut and then spoon the remaining filling on top of the entire pie. Refrigerate for at least 2 hours before serving.

Linda Sue’s Angel Coconut
1 cup unsweetened coconut
3 tablespoons boiling water
4 tablespoons granular Splenda or equivalent liquid Splenda ( I used liquid Splenda)
Place the coconut in a small bowl. Mix the sweetener with the boiling water then pour over the coconut and mix well. Cover bowl with plastic wrap and let stand 15 minutes.

Oh, man that sounds like "mixed company" (LC & non-LC) dessert!

Thanks, Henry!