>---------> ALMOND JOY PIE By Jo Ann <---------< PIE FILLING INGREDIENTS: 4 Tbsp butter, melted 1 egg, beaten 1 Tbsp all purpose flour 1/2 cup granulated sugar 1 1/2 cups shredded sweetened coconut 3/4 cup whole milk 1 tsp vanilla bean paste (extract will work) CRUST & TOPPING INGREDIENTS: 1 (6 oz) Chocolate Oreo Pie Crust Ghiradelli Milk Chocolate Chips, melted 1/2 cup whole roasted almonds DIRECTIONS: Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together. Spread 1/4 cup almonds on the bottom of the pie crust, cover with 1/2 of the melted milk chocolate. Place in the freezer for 5 minutes to set up. After the chocolate sets up a little bit, pour in the pie filling. Bake at 350 degrees for 40-45 minutes or until set. The top will be golden brown. Allow to cool. Scatter remaining 1/4 cup almonds on the top of the cooled pie; pour melted chocolate over the almonds. Put in fridge for the chocolate to set up. Enjoy! Sometimes you feel like a nut, sometimes you don’t? No problem. To make a Mounds Pie: Leave out the almonds and use dark chocolate instead. Best served at room temperature: If you'd like to eat it chilled, combine 3 tbsp of room temperature heavy whipping cream to the melted chocolate mixture before filling and topping the pie. *~* Special THANKS To Our Friend Jo Ann Cowart for this. *~*