My sweet hubby is the one in our household who makes this delicious treat, so it's only right that I gave his name to the recipe. Since he prefers Mounds to Almond Joy, he developed it to suit his palate. It turns out to be rather easy to make if you have a premade pie crust, and is VERY yummy, especially topped with whipped cream.
Servings: 8 Serving slice: ⅛ pie Preparation time: 30 minutes (with premade pie shell)
Pie Ingredients 2 small (or 1 large) packages of vanilla Jell-O pie filling
1 premade pie shell, or a graham cracker pie shell, baked and cooled
8 ounces of dark chocolate
1 cup shredded coconut
½ cup whipped cream
Pie Directions
Break the chocolate into small chunks.
Follow the package directions for making the pudding. When the pudding is warm enough to melt the chocolate, add it to the pan.
Stir in shredded coconut.
Pour into pie shell. Sprinkle the remaining crumb mixture on top. What doesn’t fit into the pie shell can be poured into pudding dishes to enjoy that way.
Chill until firm, about 45 minutes.
Serve with whipped cream.
Yield: 1 pie shell Preparation time: 20 minutes Cooking time: 15 minutes
Shell Ingredients 1½ cups graham cracker crumbs
½ cup sifted confectioners' sugar
6 tablespoons butter, melted
Shell Directions Preheat oven to 350°.
Crush or grind crackers in a blender until very fine.
Stir the confectioners' sugar and melted butter together.
Reserve ¼ to ½ of the mixture for topping.
Pat the rest into the bottom and sides of the pan. (Pressing another pie pan of the same diameter on top of the crumbs may help.)
Bake crust for about 15 minutes.
Cool before filling.
I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.
Good cooking to you,
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