ALMOND JOY PUDDING PIE
Best served at room temperature! If you want to eat it fresh, mix 3 tablespoons of heavy whipping cream at room temperature with the melted chocolate mixture before filling and garnishing the pie.
INGREDIENTS
OREO CRUST
- 4 tablespoons of melted butter
- 2 cups Oreo breadcrumbs
COCONUT FILLING
- 1 1/2 cup milk
- 1 1/2 cups flaked coconut
- 1/2 cup of sugar
- 1/2 teaspoon of coconut extract
- 14 oz can of sweetened condensed milk
- 2 tablespoons + 2 teaspoons of cornstarch
- 1/2 teaspoon vanilla extract
GARNISH
- coconut flakes
- whipped cream
- chocolate sauce to garnish
- flaked almonds
INSTRUCTIONS
First, add the melted butter to the oreo crumbs and mix until well blended.
Then, press oreo mixture evenly into bottom and sides of 9 inch pie pan, then set aside.
Whisk the cornstarch and 1/4 cup of milk in a small bowl. Put aside.
Add the remaining milk, sugar, sweetened condensed milk, flaked coconut, vanilla and coconut extract to a saucepan and whisk over medium heat until well combined. mixed and hot.
Add the cornstarch mixture to the coconut mixture.
Bring the mixture to a boil, stirring constantly with a whisk. It will start to thicken.
Once boiling, stir continuously for about 2 minutes, until completely thickened.
Pour mixture into crust, then refrigerate until firm.
When the pie is firm, drizzle with chocolate sauce, then sprinkle with additional coconut flakes.
Spread the whipped cream around the edges of the pie, sprinkle the sliced almonds on the pie.
Refrigerate until ready to serve. Happy Cooking Time.
