Posts Tagged ‘Hershey’s’

Mounds Pie (Crustless Coconut-Almond Chocolate Custard Pie)

Friday, August 17th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

In Thailand and Malaysia, trained pig-tailed macaques are used to harvest coconuts. Training schools for pig-tailed macaques still exist in both countries. In fact, competitions are held each year to find the fastest harvester.

Coconut palms are found across much of the tropic and sub-tropic areas. Coconuts (a fruit, not really a nut) are known for versatility—domestic, commercial and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Coconut milk is known to have all of the nutritional value to sustain life. So, if you’re marooned on a desert island make sure you have a few coconut trees.

Two of my favorite confections are Mounds and Almond Joy bars. Originally made by the Peter Paul company in 1920 they were sold to Hershey in 1988. The original catchy jingle heard in the 1970’s that caught everyone’s attention was, “Sometimes you feel like a nut. Sometimes you don’t.”

The taste sensation I love was the combination of both coconut and chocolate, so it was an easy transformation for me to develop a Mounds (or Almond Joy) Pie. This is a simple, foolproof recipe to make, and best of all, you don’t have to mess around rolling out a pie curst. Okay, I know you can buy pre-made pie crusts in the store, but, why bother? This pie is great just the way it is.

Prep Time: 20 minutes
Bake Time: 40 minutes
Chill Time: 2 hours
Ready In: 3 hours

Yield: 1 9-inch pie

1 cup white sugar
2 tablespoons all-purpose flour, plus some extra for the plate
1 tablespoon Choclatique Black Onyx Unsweetened Cocoa Powder
1/4 teaspoon salt
6 tablespoons butter, melted
3 ounces Choclatique Private Reserve (64%) Dark Chocolate, melted
1 teaspoon pure vanilla extract
3 large eggs
1 (12 fluid ounce) can evaporated milk
1 cup shredded coconut
1/2 cup blanched whole almonds (optional)


  1. Preheat oven to 325ºF.
  2. Using food release, generously spray and flour a 9-inch glass pie plate.
  3. In a medium bowl, sift together the sugar, flour, cocoa powder and salt.
  4. Stir in melted butter, chocolate and vanilla extract.
  5. Using a hand or stand mixer add the eggs one at a time, mixing well after each addition. Mix in the evaporated milk followed by coconut making thick custard.
  6. Pour the custard mixture into the pie plate and, if using, carefully float the almonds on top of the custard.
  7. Bake in preheated oven for 35 to 40 minutes.
  8. Chill at least 2 hours before serving.

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