Almond Joy Pie

Andy wanted me to try this. I have not yet, but don't want to lose it. It looks good...

Almond Joy Pie
Pie Filling Ingredients:
4 tbsp butter, melted
1 egg, beaten
1 tbsp all purpose flour
½ cup granulated sugar
1 ½ cups shredded sweetened coconut
¾ cup whole milk
1 tsp vanilla bean paste (extract will work)

Crust & Topping:
1 (6 oz) Chocolate Oreo Pie Crust
Ghiradelli Milk Chocolate Chips, melted
½ cup whole roasted almonds

Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together.
Spread ¼ cup almonds on the bottom of the pie crust, cover with ½ 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 ¼ 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.