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Almond Joy Pie

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 9" pie
    • Difficulty Level

Do you love the chocolate, almond, coconut combo of an Almond Joy candy bar? Then this pie is for you! Heaven in every bite.

Slice - resized

Chocolate crust:  Kember’s Gluten Free Brownie Mix as the pie crust is truly the easiest pie crust I’ve ever made. Check out our blog post on how to do it.

Almond chiffon filling: See recipe below

Coconut whipped cream:  SO Delicious brand has an awesome Coco Whip that is very much like Cool Whip, or you can whip your own from a can of full-fat coconut milk – click here for recipe.

Recipe Rating

  • (1 Rating)

Ingredients

  • 1 chocolate pie crust (see notes above on how to make a gluten free pie crust from Kember's Brownie Mix)
  • 1/3 cup cornstarch
  • pinch of salt
  • 1/4 cup water
  • 3/4 cup sugar
  • 2 1/4 cup boiling water
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions

  • 1. Make one Kember's Gluten Free Brownie Pie Crust according to the instructions in our blog post link listed above.
  • 2. Whisk together cornstarch, salt, and cold water in a saucepan until combined.
  • 3. Add sugar and boiling water. Bring to a boil and stir for 1 minute.
  • 4. Cool until the mixture is just a little warm, stirring every few minutes while it cools.
  • 5. Then add vanilla and almond extracts.
  • 6. Fold in 2 stiffly beaten egg whites until mixed well.
  • 7. Pour into baked pie shell. Place in refrigerator until completely cooled.
  • 8. Top with SO Delicious' Coco Whip (similar to Cool Whip but dairy free), or make your whip your own full-fat coconut milk.
  • 9. Add chocolate shavings for fun if you like!
  • Servings : 8
  • Ready in : 45
  • Course :

Instructions

  • 1. Make one Kember's Gluten Free Brownie Pie Crust according to the instructions in our blog post link listed above.
  • 2. Whisk together cornstarch, salt, and cold water in a saucepan until combined.
  • 3. Add sugar and boiling water. Bring to a boil and stir for 1 minute.
  • 4. Cool until the mixture is just a little warm, stirring every few minutes while it cools.
  • 5. Then add vanilla and almond extracts.
  • 6. Fold in 2 stiffly beaten egg whites until mixed well.
  • 7. Pour into baked pie shell. Place in refrigerator until completely cooled.
  • 8. Top with SO Delicious' Coco Whip (similar to Cool Whip but dairy free), or make your whip your own full-fat coconut milk.
  • 9. Add chocolate shavings for fun if you like!

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  • Average Rating

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