Almond Joy Pie
As much as I love an Almond Joy candy bar, this pie is even better. This dessert doesn't require cooking but it does require planning ahead.
Add whole Oreo cookies to food processor and blend until it's the same consistency as bread crumbs.
Melt butter, add to Oreo crumbs and combine until well blended
Put mixture into 9 inch pan and press evenly to the bottom and up the sides.
Refrigerate for at least 1 hour
Toasted Coconut and Almond Ice Cream
In a pan, over medium heat, toast the coconut until browned. Set aside.
In a pan, over medium heat, toast the almond slices until browned. Place on a piece of waxed paper.
Melt chocolate chips in the microwave and drizzle over the almond slices. Place the sheet in the freezer for 5 minutes.
Using a mixer whip the heavy cream until stiff peaks form.
Add condensed milk, condensed milk and vanilla and whip until smooth.
Fold toasted coconut and almonds with the chocolate into the cream mixture.
Place the mixture into a freezer safe container and freeze for 3-4 hours.
Remove from freezer and pour ice cream mixture into the pie pan.
Add chocolate chips to a medium bowl.
Pour heavy cream into a microwave safe bowl and heat for 45 seconds.
Pour warm heavy cream over the chocolate chips and let sit for 2 minutes.
Whisk until combined and smooth.
Putting the Pie Together
Remove pie from freezer and pur ganache on top of ice cream. Spread evenly.
Place back in the freezer for 1-2 hours.
Sprinkly with coconut flakes and sliced almonds.
24 Oreo cookies
1/4 cup unsalted butter
Toasted Coconut Ice Cream
2 cups heavy cream
14 oz. sweetened condensed milk
1 cup coconut milk
1 cup sweetened coconut flakes
1 cup chopped almonds
1/2 cup dark chocolate chips, melted
2 Tbs. vanilla extract
4 oz. semi-sweet
1/2 cup heavy cream