Almond Joy Pie

Deannie · 10-31-2004, 09:38 AM

I got this recipe posted by Dawn at carb-lite.com some time ago. I've made it in the past and it's really good. I'm making it again today for Halloween. I have tweaked it a bit by adding 1 ounce unsweetened coconut to the pudding mix. I saved carbs by using liquid splenda in the crust and the whipped cream topping. For the crust I melted coconut oil in place of the butter and added my liquid splenda and coconut extract before mixing with the almond flour so the flavors would be through out the crust.

Almond Joy Pie

Crust:
1 c. Almond flour
2 Tbsp. Splenda
3 Tbsp. Butter
1/4 tsp. coconut extract

Filling:
1 - 4 serving package SF chocolate jello pudding mix
1 1/2 c. heavy cream
1/2 c. water
1 ounce unsweetened coconut shreds

Topping:
1 c. heavy cream
2 Tbsp. Splenda
1/4 tsp. coconut extract

To make crust: Preheat oven to 400*F.
Lightly butter a 9" pie pan. Melt butter. In a small bowl mix almond flour and sugar subs. (I did all this in the pie plate) Add butter and extract. Mix well. Press mixture into pie pan, over bottom and up the sides with the back of a large spoon. Bake about 10 minutes until toasty brown. Keep checking as you don't want it to burn. Cool crust before filling.

To make Filling:
In a medium bowl put SF pudding mix, unsweetened coconuut, heavy cream and water. Beat with electric mixer until you get a thick mousse-like consistency. Spread this into crust. Refrigerate until ready to serve.

To make topping:
In a medium bowl put the heavy cream, splenda, and coconut extract. Beat with electric mixer until soft peaks form. Spread over filling. Sprinkle top with a Tbsp. of toasted coconut if desired. Keep leftover pie in fridge, covered.

Enjoy!

lilroten · 10-31-2004, 11:51 AM

I printed and made this recipe soon as I read it! It's chilling in the frig. Gonna have some for dessert. The filling was very yummy.

Thanks for posting!

SSin-Deb · 10-31-2004, 12:22 PM

This looks fantastic! Thank you for sharing it Deannie *Ãœ*

TXLoser · 10-31-2004, 01:18 PM

The sounds yummy -- and pretty easy.

Thanks for sharing.

SassySean · 10-31-2004, 01:31 PM

Thanks Deanie

auntie3 · 10-31-2004, 02:49 PM

Oh the woes of not having liquid splenda available.

Guess I'll just have to console

myself with a Ross' Chocolate bar.

Deannie · 11-01-2004, 07:28 AM

How was it, lilroten? We loved it again, but it sure is rich. I cut calories a bit by only making a half recipe of the whipped cream topping. It was still plenty for the pie.

I'm thinking of trying to convert it to a plain coconut cream pie. I would use vanilla sf jello, 1/4 to 1/2 tsp. coconut extract, a drop or two of yellow food coloring and the dried coconut, with plain vanilla whipped cream sprinkled with toasted coconut on top. Will try it for Thanksgiving or Christmas.

Sorry auntie, wish everyone had access to all the things we need!

lilroten · 11-01-2004, 07:58 AM

Oh it was very good. Next time I will add cinnamon to the crust or leave the crust out and just use the filling/topping in cups. I'm not a nut person, so I think the crust needed to be sweetened more. I was also thinking instead of the coconut, using chocolate chips. It won't be the Almond Joy pie anymore, but the filling and the topping is too good to not experiment. I think cutting the topping in half would be a good idea. There is alot of it.

My dad loved it! I asked him what he thought, and he said "I think the slice isn't big enough!"

My DH asked me how I made the crust. For laughs (because my sister was eating it too), I said almonds and pork rinds! My sister didn't think that was very funny.

Deannie · 11-01-2004, 09:46 AM

lilroten · 11-02-2004, 11:22 AM

I have to say the crust is much better the next day (and day after that

) . The crust had too much of a nut taste eating it the same day, couple hours after making it.

Lisam1131 · 11-03-2004, 01:25 PM

This sounds fabulous! I think I will make it during the Christmas holidays!

4beanz · 11-03-2004, 01:52 PM

Does anyone have a carb count for this? It sounds wonderful!!

Deannie · 11-03-2004, 02:02 PM

My copy of this recipe was done through MasterCook and says 8 grams carbs with a trace of fiber and 365 calories per 1/8 of the pie.

Edited because I forgot this count was done without the added coconut.

lilroten · 11-03-2004, 02:13 PM

8g carbs?

I ate 2 slices for breakfast yesterday!! Oh well, it was super yummy as long as you wait til next day to eat it (my opinion because of crust). Scale even went down 1.5 lbs this morning. Hmmm bet I see an increase in a day or so.

jbeemer · 11-05-2004, 07:46 AM

I know the carb count would be higher but what is the amount of powdered Splenda you would need. I cant find liquid Splenda here. Oh yeah could you use liquid Stevia? Thanks,Joy

Deannie · 11-05-2004, 08:00 AM

The recipe lists the amount of granular splenda to be used. The carb count is based on the granular splenda without the addition of the coconut shreds. I subs. the liquid to equal that amount. I don't see why you couldn't use liquid stevia if you choose.
HTH

jbeemer · 11-05-2004, 10:45 AM

Thank You! I'm like hopeless when it comes to kitchen stuff!!! You would think being my age I would have a better handle on this cooking thang!

10-31-2004, 09:38 AM	#1
Deannie Senior LCF Member Join Date: Dec 2003 Location: New Hampshire Posts: 618 Gallery: Deannie WOE: LC/allergies Start Date: restarted Oct 4, 03	Almond Joy Pie I got this recipe posted by Dawn at carb-lite.com some time ago. I've made it in the past and it's really good. I'm making it again today for Halloween. I have tweaked it a bit by adding 1 ounce unsweetened coconut to the pudding mix. I saved carbs by using liquid splenda in the crust and the whipped cream topping. For the crust I melted coconut oil in place of the butter and added my liquid splenda and coconut extract before mixing with the almond flour so the flavors would be through out the crust. Almond Joy Pie Crust: 1 c. Almond flour 2 Tbsp. Splenda 3 Tbsp. Butter 1/4 tsp. coconut extract Filling: 1 - 4 serving package SF chocolate jello pudding mix 1 1/2 c. heavy cream 1/2 c. water 1 ounce unsweetened coconut shreds Topping: 1 c. heavy cream 2 Tbsp. Splenda 1/4 tsp. coconut extract To make crust: Preheat oven to 400*F. Lightly butter a 9" pie pan. Melt butter. In a small bowl mix almond flour and sugar subs. (I did all this in the pie plate) Add butter and extract. Mix well. Press mixture into pie pan, over bottom and up the sides with the back of a large spoon. Bake about 10 minutes until toasty brown. Keep checking as you don't want it to burn. Cool crust before filling. To make Filling: In a medium bowl put SF pudding mix, unsweetened coconuut, heavy cream and water. Beat with electric mixer until you get a thick mousse-like consistency. Spread this into crust. Refrigerate until ready to serve. To make topping: In a medium bowl put the heavy cream, splenda, and coconut extract. Beat with electric mixer until soft peaks form. Spread over filling. Sprinkle top with a Tbsp. of toasted coconut if desired. Keep leftover pie in fridge, covered. Enjoy!

10-31-2004, 01:31 PM	#5
SassySean Senior LCF Member Join Date: Jan 2004 Posts: 315 Gallery: SassySean	WOW.... Thanks Deanie

11-03-2004, 02:02 PM	#13
Deannie Senior LCF Member Join Date: Dec 2003 Location: New Hampshire Posts: 618 Gallery: Deannie WOE: LC/allergies Start Date: restarted Oct 4, 03	My copy of this recipe was done through MasterCook and says 8 grams carbs with a trace of fiber and 365 calories per 1/8 of the pie. Edited because I forgot this count was done without the added coconut. Last edited by Deannie; 11-03-2004 at 02:04 PM..

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

10-31-2004, 11:51 AM	#2
lilroten MAJOR LCF POSTER! Join Date: Jun 2004 Posts: 2,491 Gallery: lilroten Stats: up and down Start Date: June 1, 2004	I printed and made this recipe soon as I read it! It's chilling in the frig. Gonna have some for dessert. The filling was very yummy. Thanks for posting!

10-31-2004, 12:22 PM	#3
SSin-Deb Senior LCF Member Join Date: Apr 2003 Location: WA State Posts: 546 Gallery: SSin-Deb Stats: 245/164 /160 ~ 6'1" WOE: HCG R4P2 (previous Somersizer) Start Date: April, 2008 (Somersize 2-01)	This looks fantastic! Thank you for sharing it Deannie Ãœ

10-31-2004, 01:18 PM	#4
TXLoser Way too much time on my hands! Join Date: Jul 2004 Posts: 16,159 Gallery: TXLoser WOE: WW/LC Start Date: January 2004	The sounds yummy -- and pretty easy. Thanks for sharing.

10-31-2004, 02:49 PM	#6
auntie3 Way too much time on my hands! Join Date: Jun 2002 Location: Alberta, Canada Posts: 10,067 Gallery: auntie3 Stats: 217 / bouncing around / 140 WOE: Low Carb/ Lower GI Start Date: Jan 24/01	Oh the woes of not having liquid splenda available. Guess I'll just have to console myself with a Ross' Chocolate bar.

11-01-2004, 07:28 AM	#7
Deannie Senior LCF Member Join Date: Dec 2003 Location: New Hampshire Posts: 618 Gallery: Deannie WOE: LC/allergies Start Date: restarted Oct 4, 03	How was it, lilroten? We loved it again, but it sure is rich. I cut calories a bit by only making a half recipe of the whipped cream topping. It was still plenty for the pie. I'm thinking of trying to convert it to a plain coconut cream pie. I would use vanilla sf jello, 1/4 to 1/2 tsp. coconut extract, a drop or two of yellow food coloring and the dried coconut, with plain vanilla whipped cream sprinkled with toasted coconut on top. Will try it for Thanksgiving or Christmas. Sorry auntie, wish everyone had access to all the things we need!

11-01-2004, 07:58 AM	#8
lilroten MAJOR LCF POSTER! Join Date: Jun 2004 Posts: 2,491 Gallery: lilroten Stats: up and down Start Date: June 1, 2004	Oh it was very good. Next time I will add cinnamon to the crust or leave the crust out and just use the filling/topping in cups. I'm not a nut person, so I think the crust needed to be sweetened more. I was also thinking instead of the coconut, using chocolate chips. It won't be the Almond Joy pie anymore, but the filling and the topping is too good to not experiment. I think cutting the topping in half would be a good idea. There is alot of it. My dad loved it! I asked him what he thought, and he said "I think the slice isn't big enough!" My DH asked me how I made the crust. For laughs (because my sister was eating it too), I said almonds and pork rinds! My sister didn't think that was very funny.

11-01-2004, 09:46 AM	#9
Deannie Senior LCF Member Join Date: Dec 2003 Location: New Hampshire Posts: 618 Gallery: Deannie WOE: LC/allergies Start Date: restarted Oct 4, 03

11-02-2004, 11:22 AM	#10
lilroten MAJOR LCF POSTER! Join Date: Jun 2004 Posts: 2,491 Gallery: lilroten Stats: up and down Start Date: June 1, 2004	I have to say the crust is much better the next day (and day after that ) . The crust had too much of a nut taste eating it the same day, couple hours after making it.

11-03-2004, 01:25 PM	#11
Lisam1131 Major LCF Poster! Join Date: May 2003 Location: New York Posts: 1,043 Gallery: Lisam1131 WOE: ATKINS	This sounds fabulous! I think I will make it during the Christmas holidays!

11-03-2004, 01:52 PM	#12
4beanz Senior LCF Member Join Date: Oct 2004 Location: Wisconsin Posts: 82 Gallery: 4beanz Stats: 180/119/125 WOE: Atkins/Banta Start Date: September 2003	Does anyone have a carb count for this? It sounds wonderful!!

11-03-2004, 02:13 PM	#14
lilroten MAJOR LCF POSTER! Join Date: Jun 2004 Posts: 2,491 Gallery: lilroten Stats: up and down Start Date: June 1, 2004	8g carbs? I ate 2 slices for breakfast yesterday!! Oh well, it was super yummy as long as you wait til next day to eat it (my opinion because of crust). Scale even went down 1.5 lbs this morning. Hmmm bet I see an increase in a day or so.

11-05-2004, 07:46 AM	#15
jbeemer Junior LCF Member Join Date: Mar 2004 Location: Goose Creek,S.C. Posts: 19 Gallery: jbeemer Stats: 206/169.5/145 WOE: Atkins Start Date: Jan.2000	I know the carb count would be higher but what is the amount of powdered Splenda you would need. I cant find liquid Splenda here. Oh yeah could you use liquid Stevia? Thanks,Joy

11-05-2004, 08:00 AM	#16
Deannie Senior LCF Member Join Date: Dec 2003 Location: New Hampshire Posts: 618 Gallery: Deannie WOE: LC/allergies Start Date: restarted Oct 4, 03	The recipe lists the amount of granular splenda to be used. The carb count is based on the granular splenda without the addition of the coconut shreds. I subs. the liquid to equal that amount. I don't see why you couldn't use liquid stevia if you choose. HTH

11-05-2004, 10:45 AM	#17
jbeemer Junior LCF Member Join Date: Mar 2004 Location: Goose Creek,S.C. Posts: 19 Gallery: jbeemer Stats: 206/169.5/145 WOE: Atkins Start Date: Jan.2000	Thank You! I'm like hopeless when it comes to kitchen stuff!!! You would think being my age I would have a better handle on this cooking thang!