Sorry my posting has been pretty erratic lately. I'm busy living my life of leisure. I'm working a few hours a week at the Campus, but mostly I watch Netflix and eat.
So how many of you tried the Coconut Bar Pie when Perkins still had it? It was probably the best pie I've ever had. Ever. Well, it was a limited time thing, so I decided to try to make my own version so I can have it whenever I want. I took bits and pieces from several other recipes, and combined them to make my own Coconut Bar Pie recipe.
I'm pretty stoked because this is really the first recipe I've come up with on my own. I'm great at following recipes, but not at making them up. It turned out pretty great, so I'm totally impressed with myself. Now... I'm not sure if "Coconut Bar Pie" is copyrighted or anything by Perkins, so if it is, I'll probably change the name to Coconut Creme-Truffle Pie, since the chocolate layer is actually just a recipe for truffle filling. It's pretty amazing, not gonna lie.
Coconut Bar Pie
1 C. chocolate graham cracker crumbs
1/4 C. sugar
3 Tbsp. melted butter
1/4 + 1/8 C. whipping cream (3/8 C. total)
1 Tbsp. butter
7 oz. chocolate chips, or chopped semi-sweet chocolate
1/4 C. flaked coconut
Coconut Creme Layer:
Lg. package (5oz.) instant vanilla pudding
1 3/4 C. cold milk
1 1/2 tsp. coconut extract
1/2 C. flaked coconut
1 container lite Cool Whip - thawed
1. For the crust, preheat oven to 375 degrees F. Spray a 9" deep dish pie plate with cooking spray. Combine crumbs, sugar, and butter in a mixing bowl. Mix until the mixture is an even consistency (no lumps). Press crumb mixture into pie plate to form a crust. Bake at 375 for 10 minutes. Do not overbake - it will be too hard! Cool completely.
2. In a saucepan, heat whipping cream and butter over medium heat until just boiling. Remove pan from heat and add chocolate. Do not stir right away - just cover the pan and let sit for 5 minutes. Uncover and stir until chocolate is completely melted. Spread chocolate mixture into the bottom of the crust. Sprinkle with 1/4 C. flaked coconut. Put in the fridge to let the chocolate set.
3. Whisk together the instant pudding, milk, and coconut extract until combined and thick. Stir in the 1/2 C. flaked coconut. Fold in half of the container of Cool Whip. Spread pudding mixture on top of the chocolate layer in the crust.
4. Top with the other half of the Cool Whip. To toast the coconut, spread a handful on a cookie sheet and put under the broiler in the oven until lightly browned. Keep an eye on it, it can burn quickly! Sprinkle toasted coconut on top, and refrigerate the pie until it's set.
Enjoy! It's delicious!
Hint: Take the pie out of the fridge half an hour or so before you plan to serve it. I learned the hard way that it's difficult to cut through the chocolate layer when it's still fridge-cold and solid!