CANDY BAR PIE

Candy Bar Pie image

Provided by Jolayne Cooper @jwcooper

Categories Pies

Number Of Ingredients 19

1 - nutty crust
3/4 cup(s) sugar
5 - egg yolks
5 tablespoon(s) cornstarch
5 tablespoon(s) unsweetened cocoa powder, sifted
1 pinch(es) salt
1 1/3 cup(s) whole milk
1 1/3 cup(s) heavy cream
2 tablespoon(s) unsalted butter
1 teaspoon(s) vanilla extract
4 cup(s) sweetened, shredded coconut (10.5 oz.)
3/4 cup(s) cream of coconut
1/4 cup(s) light corn syrup
3 tablespoon(s) powdered sugar
3 tablespoon(s) unsalted butter, melted
1 cup(s) heavy cream
1/4 cup(s) cream of coconut
- toasted sweetened, shredded coconut
- toasted, sliced almonds

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.