4 T butter (melted)
1 egg (beaten)
1 T flour
½ c sugar
1 ½ c coconut
¾ c whole milk
1 t vanilla extract
Chocolate Oreo Pie Crust
1 bag Ghirardelli Milk Chocolate Chips (melted)
½ c whole roasted almonds
In a bowl whisk together butter, egg, flour, sugar, coconut, vanilla and milk.
Spread ¼ c almonds on the bottom of the pie crust, cover with ½ of the melted milk chocolate.
Place in freezer for 5 minutes to set up. After the chocolate sets up, pour in the pie filling.
Place in freezer for 5 minutes to set up. After the chocolate sets up, 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.
Sprinkle remaining ¼ c almonds on the top of the cooled pie, pour melted chocolate over the almonds. Place in refrigerator for chocolate to set up. Enjoy!
To make a Mounds Pie: Omit the almonds and use dark chocolate instead.
Serve at room temperature
Serve at room temperature
