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Almond Joy Pie

7 hours

8 servings

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.

Almond Joy Pie


  • Crust

  • 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.

  • Chocolate Ganache

  • 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.


  • Crust

  • 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

  • Chocolate Ganache

  • 4 oz. semi-sweet

  • 1/2 cup heavy cream

  • Topping

  • coconut flakes

  • almonds

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