CANDY BAR PIE
I saw this recipe in a cooking magazine called "Cuisine at home." It looked so good, I had to try it. I changed it by using CinStraw's recipe for "Nutty Crust." You can find it here on this site. I used an almond crust which made it even more like a candy bar. It was a great pie and wasn't as rich as I was expecting it to be, although it is rich enough. ENJOY!
Provided by Jolayne Cooper @jwcooper
Categories Pies
Number Of Ingredients 19
Steps:
- Prepare pie crust and set it aside. You can find it here: https://www.justapinch.com/recipes/dessert/other-dessert/nutty-crust-cinstraw.html?p=15 I made it using Almonds to fit the candy bar theme.
- For the pudding, combine sugar, egg yolks, cornstarch, cocoa powder, and salt in a saucepan. Slowly whisk in milk and 1 1/3 cups cream and cook over low heat until mixture thickens and comes to a boil; cook 1 minute more, whisking constantly.
- Note: Slowly whisk the milk and cream into the egg yolks and cornstarch to prevent lumps from forming.
- Off heat, whisk 2 tablespoons butter and vanilla into pudding. Transfer the pudding to a bowl and press plastic wrap directly onto surface; chill until firm, about 2 hours.
- For the coconut layer, mince shredded coconut in a food processor; mix with 3/4 cup cream of coconut, corn syrup, powdered sugar, and melted butter. Press layer into bottom of crust and chill until firm.
- Spread pudding over the top. To keep the layers distinct, wait until the coconut layer is chilled to spread on the chocolate pudding.
- For the whipped cream, beat 1 cup cream to soft peaks. Add 1/4 cup cream of coconut and beat until stiff peaks form. Top pie with whipped cream, toasted coconut, and toasted almonds.
- Note 1: For the best textured coconut layer, use a moist coconut like Baker's brand.
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