Almond Joy® Pudding Pie recipe

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Ingredients

4 cups milk
2 (3.9 ounce) packages instant dark chocolate pudding mix
4 tablespoons shredded sweetened coconut, divided
3 tablespoons mini dark chocolate chips
1 chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 tablespoon slivered almonds
2 cups frozen whipped topping, thawed
1 dark chocolate and coconut candy bar (such as Mounds®), chopped
¼ cup chocolate sauce, or to taste

Nutrition Info

379.8 calories
carbohydrate: 59.3 g
cholesterol: 9.8 mg
fat: 13.8 g
fiber: 2.7 g
protein: 5.9 g
saturatedFat: 7.6 g
servingSize: -
sodium: 586.4 mg
sugar: 39.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.

  2. Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.

  3. Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.

  4. Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.

Recipe Yield

1 9-inch pie

Recipe Note

A chocolate and coconut lover's dream! Made this up for a restaurant my husband worked for and customers were wanting to buy whole pies.

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