Monday, 5 March 2012

Coconut cream pie chocolate hazelnut graham bars (CCPCHGB?)

... quite the mouthful.

This weekend I made a coconut cream pie, and it turned out delicious (no proof cause I ate it all). However, there was too much pie filling for the pie shell.... so instead of wasting it, (or sitting down and eating it with a spoon....who me?...) I invented something new.

This was my thought process:

I could make some type of bar with this as a layer. That could probably work.
Graham cracker crumbs would probably go well with it...
Chocolate would also go pretty well with it...
I have a couple IKEA chocolate+hazelnut bars in the cupboard, could probably just melt those?
Yea, coconut cream chocolate hazelnut graham bars. That works.

Here are approximant measurements (I just made this up, remember?)

Coconut cream layer
1 1/2 cups milk
1/3 cup sugar
3 egg yolks
2 tbsp corn starch
1/2 cup shredded coconut
1 tsp vanilla
1/4 tsp coconut extract
1 tsp butter

1. In a saucepan over medium heat, bring milk to almost boiling. Meanwhile, beat sugar and yolks in a large bowl until frothy and pale yellow. Whisky in corn starch until smooth.
2. Whisk in hot milk, bit by bit (if you do this too fast, the eggs will cook and look like scrambled eggs... gross). Pour the mixture back into the saucepan and whisk until it gets thick and bubbly.
3. Remove from heat and add in coconut, vanilla, coconut extract and butter. Set aside.

Graham cracker layer
2 cups graham cracker crumbs
1/2 cup sugar
1/4 cup shredded coconut
1/4 cup butter

1. Preheat oven to 350*F. Melt butter in a 7x11 inch non-stick pan.
2. Mix together graham crumbs, sugar and coconut. Pour into pan with melted butter and mix around until the crumbs are moist. Press firmly down into the bottom of the pan using a spoon. Bake for 10 minutes. Set aside.

Chocolate later
2 large chocolate bars OR ~10-12 squares of bakers chocolate (dark chocolate? milk? white?... mix it up.)

1. In a double boiler, melt chocolate.
2. Pour on top of the prepared graham crust and smooth out the layer, making sure the whole area of the pan is covered. Place pan in the freezer for about 30 minutes so that chocolate hardens.
3. Remove from freezer and pour coconut pie filling on top of chocolate layer. Smooth over & refrigerate for at least 2 hours.
4. Top with toasted coconut or whipped cream (or both...) if desired.


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