Chocolate-Coconut Candy Bar Cream Pie
This Chocolate-Coconut Candy Bar Cream Pie is for those days when you feel like a nut. To mimic the gooey coconut layer of the iconic candy bar, use cream of coconut (a super-sweet mixture of coconut paste, sugar, and water) and sweetened, shredded coconut. Then, top it off with pudding, whipped cream, and almonds.
Nothing compares to the quality of homemade pudding in cream pies. The secret is to cook it slowly over low heat so the eggs don’t curdle and the texture is smooth.
FOR THE PUDDING, COMBINE:
OFF HEAT, WHISK:
FOR THE COCONUT LAYER, MINCE:
FOR THE WHIPPED CREAM, BEAT:
Test Kitchen Tip
For the best textured coconut layer, (and most like an Almond Joy) use a moist coconut like Baker’s brand.
Prepare pie crust and set it aside.
For the pudding, combine granulated sugar, egg yolks, cornstarch, cocoa powder, and salt in a saucepan. Slowly whisk in milk and 1⅓ cups cream and cook over low heat until mixture thickens and comes to a boil; cook 1 minute more, whisking constantly.
Off heat, whisk 2 Tbsp. butter and vanilla into pudding. Transfer the pudding to a bowl and press plastic wrap directly onto surface; chill until firm, 2 hours.
For the coconut layer, mince shredded coconut in a food processor; mix with ¾ cup cream of coconut, corn syrup, powdered sugar, and melted butter. Press layer into bottom of crust, chill until firm, then spread pudding over the top.
For the whipped cream, beat 1 cup cream to soft peaks.
Add ¼ cup cream of coconut and beat until stiff peaks form.
Top pie with whipped cream, toasted coconut, and toasted almonds.
% Daily Value*
Total Fat 51g 78%
Saturated Fat 34g 170%
Cholesterol 186mg 62%
Sodium 272mg 11%
Carbs 69g 23%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.