candy bar pie

★★★★★ 1 Review
jwcooper avatar
By Jolayne Cooper
from Americus, GA

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!

★★★★★ 1 Review
serves 8-10
prep time 1 Hr 30 Min
cook time 10 Min
method Stove Top

Ingredients For candy bar pie

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

How To Make candy bar pie

  • 1
    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.
  • 2
    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.
  • 3
    Note: Slowly whisk the milk and cream into the egg yolks and cornstarch to prevent lumps from forming.
  • 4
    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.
  • 5
    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.
  • 6
    Spread pudding over the top. To keep the layers distinct, wait until the coconut layer is chilled to spread on the chocolate pudding.
  • 7
    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.
  • 8
    Note 1: For the best textured coconut layer, use a moist coconut like Baker's brand.
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