CHOCOLATE AND COCONUT CREAM PIE BARS
Steps:
- Preheat the oven to 350°F. Line a 9X13-inch baking dish with foil or parchment paper, leaving a 2-3 inch overhang on both of the long sides to help remove the bars after baking.
- In a large bowl, combine the flour and powdered sugar. Cut the butter into the dry ingredients using a pastry blender, two knives or using a food processor for this entire step. Press the mixture into the prepared baking dish. Bake for 16-18 minutes until the crust is light brown. Cool on a wire rack.
- While the shortbread is baking, place the chocolate for the ganache (1 cup of semisweet chocolate chips) in a medium bowl. Bring the cream to a simmer in a small saucepan (or microwave it for a 30 seconds or so). Once the cream reaches a simmer, pour the cream over the chocolate and let the mixture stand for 1-2 minutes. Stir completely until a shiny, smooth ganache forms. Once the crust has cooled for about 10 minutes, pour the ganache over the bottom of the crust and smooth to the edges. Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer and the crust is cooled completely.
- While the crust is chilling, make the coconut cream filling by combining the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan. Bring the mixture to a boil, whisking constantly until it is very thick like warm pudding. Alternately (and I've actually done it this way for the coconut cream pie with great results), you can combine all those same ingredients in a large microwave-safe bowl and cook for one-minute increments, stirring well after each minute. It will take anywhere from 5 to 15 minutes to thicken in the microwave. I always strain my custard/pudding mixures through a fine-mesh strainer into another bowl. That is optional but it helps get rid of any little bits of cooked egg. Once the mixture thickens and after it has been strained (if you choose to do so), stir in the coconut and vanilla extracts and untoasted coconut. Pour the filling over the chilled ganache and refrigerate the bars until they are firm and set up, about 4 hours.
- For the whipped topping, combine the heavy cream and powdered sugar in a large bowl and blend on medium-high speed with a handheld electric mixer until soft peaks form and the cream is thick and stabilized. Spread the cream over the chilled bars and sprinkle on the toasted coconut. Chill until ready to serve. Use the foil or parchment overhang to lift the bars from the pan. Cut into pieces and serve.
Nutrition Facts : ServingSize 1 Bar, Calories 445 kcal, Carbohydrate 37 g, Protein 5 g, Fat 32 g, SaturatedFat 22 g, Cholesterol 94 mg, Sodium 170 mg, Fiber 2 g, Sugar 21 g
CHOCOLATE COCONUT CREAM PIE
This pie takes some time to prepare, so I don't make it as often as my family'd like. On weekends, I enjoy baking and spending time with my granddaughters.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.
Nutrition Facts : Calories 396 calories, Fat 16g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 274mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY
Here's what you need: shredded coconut, coconut cream, maple syrup, salt, dark chocolate chips, coconut cream, shredded coconut
Provided by Mercedes Sandoval
Categories Desserts
Yield 16 servings
Number Of Ingredients 7
Steps:
- Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
- Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
- Freeze for 30 minutes.
- Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
- Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
- Sprinkle shredded coconut on top.
- Freeze for 1 hour, or until chocolate layer has set.
- Cut into 16 squares.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 4 grams, Protein 2 grams, Sugar 28 grams
CHOCOLATE COCONUT CREAM PIE
Make and share this Chocolate Coconut Cream Pie recipe from Food.com.
Provided by Aroostook
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Crust:Melt chocolate and butter in small saucepan over low heat.
- Place sugar into bowl.
- Add butter/choc to sugar.
- Add coconut and mix well.
- Press into pie pan and chill.
- Filling: Combine sugar, cornstarch, salt and egg yolks in a bowl.
- Add warm milk slowly to sugar mixture.
- Pour back into a sauce pan and cook over med.
- heat stirring constantly until thickened.
- Add vanilla and coconut.
- Cool slightly.
- Pour filling into chilled chocolate crust.
- Cover filling w/ a thin coating of butter and cool.
- Serve w/ whipped cream covered w/ chocolate shavings.
Nutrition Facts : Calories 403.1, Fat 19.9, SaturatedFat 13.5, Cholesterol 123.3, Sodium 224.4, Carbohydrate 52.8, Fiber 2.2, Sugar 45, Protein 6.8
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- Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper or aluminum foil for easy removal of the bars. In a medium sized bowl, combine flour, powdered sugar, and cubed butter. Using a food processor or pastry blender, cut the butter into the dry ingredients. Press into the bottom of your 9x13 inch pan and bake for 16-18 minutes or until golden brown on the edges.
- In a small saucepan bring the heavy cream to a simmer over medium heat. Then add the chocolate chips and stir until melted until a smooth and shiny ganache forms. Once the crust has cooled for about 10 minutes, pour the ganache on top and spread evenly. Place in the fridge to let the chocolate set while making coconut cream layer.
- In a large saucepan combine the half and half, coconut milk, eggs, sugar, and cornstarch. Bring to a boil. Whisk constantly until it becomes a thick like pudding. Mine took about 5 minutes. Remove from heat and stir in vanilla and coconut. Pour over the chocolate layer. Refrigerate the bars for at least 3-4 hours until they are set up.
- Beat together the heavy whipped cream and powdered sugar until stiff peaks form. Spread on top of the coconut cream layer. Sprinkle with toasted coconut. To make toasted coconut, spread on a cookie sheet and broil until toasted or cook over medium heat until toasted.
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- Preheat the oven to 350 F (175 C) and grease a 9x13 baking pan. Line the bottom with baking paper, then grease the paper.
- Toast the coconut by placing it in a skillet and cooking over medium heat until golden brown - about 5 minutes, stirring or tossing often so it doesn't burn. Set aside and allow to cool.
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