Author: Chocolate Covered Weekly

Nutritionist Brittany Gordon shares a tasty snack idea for your kids’ school lunches.

Chocolate Sunflower Energy Bars

Ingredients:

1/3 cup sunflower seed butter (melted)
3 tbsp maple syrup
1/2 tsp ground ginger
1/2 tsp cinnamon
1 1/2 cup Rice Krispies-type cereal
1/2 cup sunflower seeds
28 grams dark chocolate chips (Enjoy Life brand to keep it nut safe)

Directions:

1. In a large mixing bowl combine melted sunflower butter, maple syrup, ginger and ground cinnamon until well combined. Then gently fold in the rice cereal and sunflower seeds.

2. Line an 8 x 8 casserole dish with parchment paper making sure the parchment comes up and over the sides to make it easy to pull out later.

3. Press the rice cereal mixture into the prepared dish. To keep your hands clean, place a piece of parchment paper or wax paper on top and press down to even out the mix. Be sure to really press down to make sure the mixture sticks together.

4. Put your dark chocolate into a microwave-safe bowl and microwave for no more than 30 seconds at a time, until the chocolate has melted. Using a spoon drizzle chocolate all over the top of the Rice Krispies mixture, get creative with it.

5. Place in the freezer for at least 30 minutes, then slice into 6 bars.

Pro tip: Double the batch and save yourself snack prep for a couple of weeks. These delicious bars will keep for up to two weeks in the fridge or two months in the freezer. Serves six.

As posted on CBC.ca

 

Convert your kitchen into a chocolatier’s heaven and wow family and friends with smoky chocolate brownies. These delicious brownies are coated in rich chocolate and topped with smoked paprika and salt.

Ilse’s Double Chocolate Brownies with Smoked Paprika & Salt

You’ll need:

230g butter; 375g sugar; 125g cocoa powder; 10ml smoked paprika, plus extra for sprinkling; 2,5ml salt; 5ml vanilla extract; 3 XL eggs; 100g cake flour; 100g walnuts, roughly chopped; 80g coffee flavored dark chocolate; smoked salt, for sprinkling

How to:

Preheat the oven to 170°C and position the rack in the lower third of the oven. In a medium pot over low heat, melt the butter (do not boil).

When completely melted, remove from the heat and add the sugar, cocoa powder, paprika and salt to the warm pot. Stir with a wooden spoon until well mixed, then add the vanilla and one egg at a time, mixing very well between the additions of each egg.

When the mixture is thick and glossy, stir in the flour (no need to sift) until no streaks remain, then keep stirring for exactly 40 strokes.

Now stir in the chopped walnuts. Line a 30x20cm baking tin with non-stick baking paper, then transfer the brownie mixture into the lined tin, edging it evenly into all corners.

Bake for 20-22 minutes until the middle is risen but still very soft (it must look slightly under-baked), then remove from the oven to cool completely.

For the top layer, break the chocolate into smaller blocks and melt in a small bowl in the microwave at 30-second increments until fully melted. Pour over the brownies, then spread evenly all over.

Sprinkle lightly with smoked salt flakes and some smoked paprika, then cut into bars/ squares when the chocolate has firmed up.

Store in an airtight container for up to 5 days.

Created by Ilse van der Merwe, as the perfect indulgence with a glass of Roodeberg, as posted on SouthCoastHerald.co.za

 

You don’t need to be a professional chocolatier to make beautiful tempered chocolate. Achieving its signature shiny, crisp finish may take a few attempts to master, but some common kitchen tools and a little patience can go a long way. Before you know it, you’ll be making confections worthy of a high-end candy counter.

How to Temper Chocolate

Time: 30 to 35 minutes
Cost: $15
Difficulty: Hard

Materials

1 large bar of premium baking dark chocolate

Tools

Large serrated knife
A saucepan, double boiler, or microwave-safe bowl
A spatula
A food thermometer
(Optional) A large bowl of lukewarm water

Instructions

1. Chop up the chocolate. Use a large serrated knife. Set one third of the chopped chocolate aside.

Note: Avoid using chocolate chips. They often have additives that will help them hold their shape during baking, but will disrupt the tempering process.

2. Melt the chocolate on low heat. You can do this in a microwave, a bowl placed over a pot of simmering water, or a double boiler. Stirring constantly is key, as it’ll prevent the chocolate from burning as it heats up, or solidifying as it cools down.

Pro tip: Use a spoon or spatula, as a whisk will add too much air into the mixture and keep the cocoa butter crystals from packing tightly together.
Warning: Don’t place a pot lid over your chocolate—this will cause any steam coming off of the chocolate to condense and drip back into it. Even the smallest amount of water can ruin a batch of melted chocolate.
3. Very carefully, heat your melted chocolate to 115 degrees Fahrenheit while stirring constantly. A couple degrees above or below this temperature is okay, but don’t let it exceed 120 degrees.

Pro tip: Be sure to use a thermometer that can accurately measure low temperatures—in the 80- to 90-degree range—as well as high ones. “A human thermometer actually works the best. You’re at really low temperatures for most things in the kitchen,” says food scientist Pat Polowsky, who currently works for Walmart’s health and wellness division.
4. Remove the chocolate from the heat and stir in the unmelted chocolate you put aside earlier.

5. Stir and monitor the chocolate until it reaches 84 degrees. This could take as long as 15 minutes. Be patient and don’t stop stirring.

Warning: “Never put [the melted chocolate] in the fridge—that’s a cardinal sin in chocolate-making,” Polowsky cautions. “If you put tempered chocolate in the fridge, even though it’s not melting, these [weaker] crystals will slowly form over time.”
6. (Optional) Dunk the bottom of your melting vessel into lukewarm water. If warm weather is giving you trouble lowering the melted chocolate’s temperature, this will speed up the process. Just make sure no water comes in contact with the chocolate itself.

7. Heat the chocolate again. Use low heat and monitor its temperature carefully. When it reaches 88 degrees, remove it from the heat source. Your melted chocolate is now ready to pipe, dip, spread, and mold.

If your end result doesn’t come out as planned, don’t fret—you can always re-melt it and restart the tempering process. And even if you aren’t satisfied with its appearance, poorly tempered chocolate still tastes great. This process is about adjusting the chocolate’s appearance and heat resilience, and doesn’t compromise the flavor at all.

So, what is “tempering” anyway?
Tempering is the process of using heat to break down the cocoa butter crystals in chocolate and then allowing only the strongest and most stable ones to re-form.

The cocoa butter in chocolate exists in several different types of crystals, which break apart at different temperatures. Tempering starts by thoroughly melting the chocolate to break up all the crystals and then cooling the mixture just enough to let only the strongest ones form again. When they do, they take a shape similar to a tuning fork.

As published on PopularScience.com.

It contains one of Vital Proteins’ chocolate powders, chocolate almond milk, maca berry, cinnamon, matcha, and spinach, with a few daily variants like banana and berries.

The smoothie consists of:

Vital Proteins Chocolate Collagen Powder or Chocolate Vital Performance Protein Powder
Chocolate almond milk
Cinnamon
Maca berry
Cacao
Matcha powder
Spinach

She’ll sometimes switch it up by throwing in a banana and handful of berries. “The chocolate-flavored Vital Performance Protein is also made with collagen and is my latest obsession,” she said. “It’s so filling, and it tastes like I just indulged.”

Rich, chocolaty, and so very festive, this chocolate cake with ganache frosting is worthy of a party. Ganache has many applications in pastry, and here Chef Paola Velez uses it to make the silky-smooth frosting to top her chocolate cake. If you’re making the sprinkles from scratch, remember to start one day ahead so they can dry overnight.

Ingredients:

For the Chocolate Cake;

⅔ cup olive oil, plus more for the pan
1 cup (140 grams) all-purpose flour
⅓ cup (40 grams) unsweetened cocoa powder
2 teaspoons (40 grams) unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon freshly grated or ground nutmeg
Pinch of kosher salt
2 large eggs
1 ⅓ cups granulated sugar
¾ cup brewed coffee, at room temperature
½ cup Greek yogurt
1 teaspoon vanilla extract

For the Chocolate Ganache:

5 ounces roughly chopped dark chocolate (not above 64% cacao)
1 cup heavy cream
1 tablespoon light corn syrup
Pinch of salt

Additional Ingredients:

Homemade Sprinkles (see recipe below) or store-bought, for garnish

• • • • • • •
Directions:

Make the cake
Step 1
Preheat oven to 350°F. Brush bottom and sides of a 9-inch round cake pan with 1 3/4 to 2-inch high sides with olive oil. Line bottom of pan with a parchment paper round and lightly brush with oil.

Step 2
In a large bowl, whisk together flour, cocoa, baking soda, nutmeg, and salt. In a medium bowl, whisk together eggs and sugar. Add coffee, yogurt, vanilla, and 2/3 cup olive oil and whisk until smooth. Pour wet ingredients into dry ingredients and, using a whisk, mix batter until fully combined. Switch to a rubber spatula to scrape down sides of bowl and fold the batter a few more times to fully combine until flour is fully incorporated.

Step 3
Pour batter into prepared cake pan; tap cake pan once on a work surface to release any bubbles. Bake cake until a cake tester inserted into center comes out clean, 30 to 35 minutes; let cool in pan. Run a small offset spatula or a table knife around edge of pan to release cake. Invert cake onto a plate and peel off parchment paper.

Meanwhile, make the chocolate ganache
Step 4
Place chocolate in a medium mixing bowl; set aside. In a medium saucepan, combine cream, corn syrup, and salt; heat, stirring occasionally, until just starting to simmer and is warm to touch; pour cream mixture over chocolate and let stand for 1 minute. Whisk to create a smooth chocolate ganache; let stand at room temperature until ganache thickens into a shiny, pudding-like frosting, about 30 minutes.

Step 5
When ready to serve, spread ganache over top of cake and decorate with sprinkles, if desired. Cut slices with a knife dipped in warm water and wiped dry.

Homemade Sprinkles
To make your own sprinkles for the cake, start one day in advance, and be sure to have access to a cool, dry place to dry the sprinkles. Use cocoa powder to color and flavor chocolate sprinkles or omit the cocoa powder and use natural food coloring for rainbow sprinkles.

2 cups confectioner’s sugar; 2 tablespoons unsweetened cocoa powder (optional); 1 ½ tablespoons meringue powder; 3 tablespoons water, or more; Natural food coloring (optional)

1. Sift confectioner’s sugar and cocoa powder (if using) into a large bowl. Whisk in meringue powder. Using a hand mixer on medium speed, gradually beat in water, tablespoon by tablespoon, until a smooth, shiny, and spreadable texture is achieved. Stir in desired food coloring, if using. Add mixture to a piping bag and cut off 1/16-inch from tip to create a very small hole, equivalent to the tip of a pencil.

2. On a parchment paper-lined baking sheet, pipe long strands lengthwise. Allow to dry at room temperature until hardened, about 24 hours. Once fully dried, break apart with hands to create 1- to 2-inch shards.

Recipe posted on FoodAndWine.com

Making fudge with just two ingredients: chocolate and dates. It’s a soak, melt and blend situation. Joy Bauer prefers using semi-sweet chocolate chips for a sweeter fudgy experience, but if you’re a dark chocolate fan, you can use chips with a higher percentage of cacao (she recommends 60 to 70%). Choose to be a purist and leave the treat plain or add extra flair by incorporating all sorts of goodies to the batter — from roasted, chopped nuts (walnuts, peanuts, pecans) to swirled nut butter to shredded coconut — you’re the judge of your fudge.

Ingredients:

2 cups semi-sweet chocolate chips
1 heaping cup Medjool pitted dates (about 6 ounces or 12 dates)

Preparation:
1.Line an 8- by 4-inch loaf pan with parchment paper, leaving an overhang on each side for easy removal, and set aside.

2.Soften the pitted dates by soaking them in 2 cups boiling water for 15 minutes (making sure the dates are fully submerged). Remove dates from water and add to a blender, along with 3/4 cup of the leftover soaking water. Puree in the blender until the consistency is a smooth paste (remove any hard pieces, as sometimes a few small pit remnants remain, and they can really hurt your teeth).

3.While dates are soaking, melt the chocolate chips in the microwave, stopping and stirring every 20 seconds until they are velvety smooth (about 2 minutes total).

4.Add the pureed dates to the melted chocolate and combine. Pour evenly into the prepared loaf pan and smooth the top using the back of a spoon or rubber spatula. Sprinkle optional sea salt over the top, if preferred. Freeze for 1 to 2 hours. Remove and slice into 15 to 18 pieces (three rows lengthwise and five to six horizontally). Store in fridge for up to a week.

TECHNIQUE TIP: Buy “pitted” dates for convenience, as it saves the step of manually removing the pits by hand.

SWAP OPTION: You can add preferred extras into the batter or on top, such as chocolate chips, roasted-chopped nuts, shredded coconut, a swirl of nut butter, etc.

As posted on Today.com.

Melted chocolate can be used in a variety of delicious recipes and it’s easy to melt chocolate chips at home with a microwave or on the stove. Dark, milk, and white chocolate have slightly different melting points depending on the amount of cocoa solids, but all chocolate has relatively low melting points so you’ll want to err on the side of caution and lower heat to avoid burning your chocolate.

In the Microwave:

The microwave method is the easiest and most convenient way to melt chocolate without causing a mess. With this method, be sure to use microwave-safe tools. A clear indication that the bowl is safe to use is by looking for the microwave-safe symbol at the bottom of the bowl.

Start melting your chocolate chips in 20 to 30 second intervals. Stir between each interval.
Shorten the melting intervals to 10 to 20 seconds once the chocolate starts melting. This happens when individual chips aren’t distinctly visible anymore, and the chocolate melts into one mass. “Be sure to stir between each interval,” Yoon says. “You need to keep stirring the chocolate, or it can risk burning in the center.” If your chocolate is burning, darker spots will appear and you’ll be able to smell it, or even see smoke. Burned chocolate also turns grainy.
Stop microwaving once 80% of the chips are melted, and let sit. “You can let the residual heat melt the rest of the chocolate by resting it on the counter,” Yoon says. This is the best strategy to prevent scorching chocolate.
Remember: Microwaves tend to have hot and cold spots due to frequency and wavelength. “If you microwave chocolate for an extended period without stirring, the center will usually burn,” Yoon says. Stir frequently to ensure the chocolate chips melt evenly.

On the Stovetop:

Melting chocolate on the stove might sound a little more intimidating, but it’s still pretty easy to do and results in a silky smooth consistency that’s harder to replicate in the microwave. You’re also less likely to burn chocolate on the stovetop. On the stove, you can use a double boiler or make your own by nestling a stainless steel bowl on top of an even-edged pot.

Fill the bottom pot of your double boiler with water. Bring the water to a boil and then turn off the heat.
Set the stainless steel bowl of chocolate on top of the pot. The residual heat will slowly and gently melt the chocolate.
Stir often and be patient. This method will prevent you from burning the chocolate on the stove.
If the chocolate does not melt completely, gently heat the pot of water again. Turn off the heat and repeat.

Remember: “Water is chocolate’s worst enemy!”. “It can seize the chocolate, and the chocolate can also get grainy.” When taking the bowl off the pot, make sure you use a towel to wipe any excess water below the bowl.

For the full article and more tips, as posted on Insider.com, click, HERE.

The little twist of the salt grinder really brings out the flavor in these cookies. The richness of the bittersweet chocolate combined with brown sugar and the aromatic flavor of toasted pecans is just perfect for chocolate lovers. For those who love a cakey cookie, the extra flour helps keep them tall and firm, but crisp at the same time. They are delicious and gooey right out of the oven, but if you have time to bake them ahead of time, they freeze really well. Just thaw them out about 10 minutes before serving.

Double Dark Chocolate Toasted Pecan Cookies
(Makes 24 Cookies)

INGREDIENTS:
3/4 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla
1 egg, beaten
1/4 cup cocoa powder (we love Valrhona Dutch-processed cocoa powder, but use your own favorite)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 cup bittersweet chocolate chips
3/4 cup pecans, chopped and toasted (buy pre-toasted or toast in 400 F oven for 6-8 minutes, keeping your eye on them so they don’t burn!)
Pink Himalayan or Sea Salt for topping

DIRECTIONS:
Line a baking sheet with parchment paper. Preheat oven to 350 F.
In a mixing bowl, cream together butter with brown and granulated sugar with an electric beater until fluffy. Stir in vanilla. Add beaten egg and stir into mixture until very well incorporated.
In a separate bowl, whisk together all dries: flour, cocoa powder, baking powder, baking soda, and salt.
Add dries to the butter-egg mixture and beat until well mixed. Stir in chocolate chips and pecans.
With an ice cream scoop, make rounds of dough and place on a prepared baking sheet, 12 at a time.
Grind a dash of salt over each cookie and bake for 11-12 minutes, until set in the center.
Remove from oven and cool. Eat right away, while nice and gooey, or store in an airtight container for several days. You can also freeze the cookies and thaw just before eating.

As posted on Lamorindaweekly.com.

The double chocolate zucchini bread is a favorite, as its super moist and not too chocolatey, as the name would imply. The double chocolate comes from the use of both cocoa powder and chocolate chips in the recipe. It also is a great way to get picky kids to eat zucchini and also a great way to use up extra zucchini.

DOUBLE CHOCOLATE ZUCCHINI BREAD
(Recipe courtesy of King Arthur Baking)

INGREDIENTS:

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar, packed

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon espresso powder, optional (adding it makes the chocolate flavor stand out more)

1/3 cup unsweetened cocoa

1 2/3 cups flour

2 cups shredded, unpeeled zucchini, gently pressed

1 cup chocolate chips

DIRECTIONS:

Preheat the oven to 350 F; lightly grease an 8 1/2-by-4 1/2 inch loaf pan.

In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.

Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.

Stir in the zucchini and chocolate chips.

Pour the batter into the prepared pan.

Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).

Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

Cool completely before slicing; store well-wrapped, at room temperature.

As posted on BershireEagle.com.

The mint flavor in this custard-based ice cream can be subtle or vibrant, but Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine, says you want to avoid a toothpaste-strong mint flavor. You can use fresh mint leaves (which yield a more subtle, very refreshing flavor) or mint extract.

Make Ahead: The custard needs to be refrigerated overnight before being churned in an ice cream machine and, to properly firm up, will require at least 4 hours of freezing time before serving.

Storage Notes: The ice cream can be frozen in an airtight container for up to 1 month. It’s best to place a piece of parchment paper or wax paper directly on its surface to prevent freezer burn.

Ingredients:
2/3 cup (133 grams) granulated sugar
6 large egg yolks
Pinch fine sea salt
2 1/4 cups (540 milliliters) heavy cream
3/4 cup (180 milliliters) whole milk
1/4 vanilla bean, scraped (or 1/2 teaspoon vanilla extract)
1 1/2 teaspoons organic mint extract, plus more to taste (may substitute with 1 packed cup fresh mint leaves)
2/3 cup (115 grams) bittersweet chocolate chips (preferably 64 percent), finely chopped (may substitute with about 4 ounces/115 grams finely chopped bittersweet chocolate bar)

Step 1
In a large bowl or a large measuring cup with a spout, whisk together the sugar, egg yolks and a pinch of salt until thoroughly combined.

Step 2
In a medium saucepan over medium heat, heat the cream, milk and vanilla until you see steam rising from the surface; do not bring the mixture to a boil. If using fresh mint leaves, add to the cream and milk; if using mint extract do not add at this stage. Remove from the heat and let it steep for 5 to 10 minutes.

Step 3
Prepare a large bowl with ice water. Using a ladle in one hand and a whisk in another, slowly drizzle the liquid mixture into the sugar-yolks mixture and whisk to incorporate. Continue to whisk the liquid to the sugar-yolks mixture until you’ve added about half of the dairy, then pour the egg-dairy mixture into the saucepan with the remaining dairy.

Step 4
Lower the heat to medium-low. Stir continuously with a heatproof spatula or a wooden spoon until the custard thickens slightly and reaches 175 degrees on an instant-read thermometer, 10 to 15 minutes. Dip the spatula or spoon into the custard and hold it horizontally, then run a finger across the custard on the spatula — if the path stays open, your custard is ready.

Step 5
Remove from the heat and pass the custard through a fine-mesh strainer set over a large measuring cup. Place the measuring cup in the prepared ice bath, stirring until you can comfortably insert your pinkie in the mixture (the custard should register about 115 degrees on an instant-read thermometer), about 5 minutes. If using mint extract, add half and taste the custard. It should have a defined mint flavor but not be overwhelming. Add the remaining extract, if desired. Transfer the custard to a quart-size container, cover and refrigerate overnight.

Step 6
When ready to churn the ice cream, pour the custard into an ice cream machine and churn according to manufacturer’s instructions until the ice cream is the consistency of soft serve. Depending on your ice cream maker, this could take 20 to 40 minutes, so start checking at 20 minutes and then every 5 minutes thereafter. Fold in the chocolate chips and churn until the ice cream has thickened slightly, an additional 5 to 10 minutes.

Step 7
Transfer to a quart-size container, cover with a sheet of parchment or wax paper and cover with a lid. Freeze until firm, at least 6 hours.

When ready to serve, let the ice cream soften on the counter for a few minutes until scoopable, then scoop into bowls and serve.

Nutrition Information
Per serving (1/2 cup), based on 8

Calories: 428; Total Fat: 36 g; Saturated Fat: 21 g; Cholesterol: 233 mg; Sodium: 71 mg; Carbohydrates: 27 g; Dietary Fiber: 2 g; Sugar: 21 g; Protein: 5 g

From Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine, as published on WashingtonPost.com.

 

 

Calling all chocolate cake lovers. This decadent, chocolatey bundt cake gets its rich color from black cocoa powder (we like using King Arthur Baking Company’s cocoa). To make this cake the perfect Halloween dessert, top with green icing and vibrant flowers for plenty of festive flair.

Black Chocolate Cake

Ingredients:
2 1/3 c. all-purpose flour
1 c. granulated sugar
1/3 c. dark brown sugar
1/2 c. unsweetened black cocoa powder, or Dutch process cocoa powder
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, melted
1/2 c. vegetable or canola oil
1 c. ice water
3 large eggs
1 c. sour cream, divided
1 1/2 tsp. pure vanilla extract
1 c. confectioners’ sugar, sifted
Green food coloring, optional

Directions:
Heat oven to 350°F and spray 12-cup Bundt cake pan with nonstick cooking spray.
In large bowl, sift together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda and salt.
In second large bowl, using electric mixer fitted with whisk attachment, whisk together butter and oil. Add iced water and whisk until well combined, about 1 min. Reduce mixer speed to low and add eggs, 1 at a time, mixing until incorporated. Mix in 1/2 cup sour cream and vanilla. With mixer running, gradually add flour mixture.
Pour batter into prepared pan. Bake until wooden pick inserted into center comes out clean, 40 to 45 min. Let cool on wire rack 10 min., then remove from pan and let cool completely.
While cake cools, add remaining 1/2 cup sour cream to large bowl and whisk in sifted confectioners’ sugar until completely smooth, then tint green if desired. Drizzle over top of cake.

As published on GoodHousekeeping.com.

When it comes to desserts, we simply shouldn’t have to choose. This banana coconut and chocolate cream pie is a nod to three classic Southern cream pies and is perfect for the person who wants a nibble of each. Here, a standard pie crust is filled with layers of bananas, coconut cream and rich chocolate cream filling before being topped with extra whipped topping. The flaky crust holds all three flavors together and offsets the sweetened custards with just enough salt. If you happen to be baking this weekend, consider this banana coconut and chocolate cream pie – the perfect dessert for all ages.

Banana Coconut Chocolate Cream Pie

Prep time: 45 minutes

Cook time: 45 minutes

Total time: 1 hour and 30 minutes

Ingredients

1/2 recipe for Perfect Pie Crust
1 cup sugar
6 tablespoons flour
1/2 teaspoon salt
2-2/3 cups milk
4 egg yolks, slightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla
1/2 cup shredded sweetened coconut (You can use unsweetened in a pinch)
3 ounces semisweet chocolate, melted
2 tablespoons heavy cream
1 large banana

Instructions

Preheat oven to 350 degrees. Roll out pie dough into a standard 9-inch pie pan. (Note: This recipe will not fill a deep-dish pan). Crimp edges and blind bake your crust in the oven for about 20 minutes or until the edges and bottom of crust have turned golden brown. If your edges brown before the bottom is baked, make a pie collar from aluminum foil to protect them from further cooking. Allow to cool completely prior to filling crust.
In a medium saucepan, combine sugar, flour and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and stir constantly until the mixture is bubbling and has thickened substantially. Continue to cook for an additional 2 minutes.
Slowly drizzle a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour all of the egg yolk mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
Add the butter and vanilla, stirring until incorporated. Pour half of the cooked pudding mixture into a separate bowl and stir in the coconut. In the remaining half of pudding mixture, stir in the chocolate and heavy cream until incorporated. Allow to cool slightly at room temperature for about 20 minutes.
When ready to assemble the pie, arrange banana slices evenly on the bottom of the pie crust. Top with the chocolate mixture and smooth over the top evenly. Spoon the coconut filling on top of the chocolate filling and smooth. Cover with a piece of plastic wrap and allow to rest in the fridge overnight or for at least 6-8 hours. When ready to serve, top with whipped cream and enjoy.
Notes

To blind bake a pie crust, either use pie weights or place a piece of parchment paper inside of the pie crust and fill with 1-1/2 cups of dried beans. This will weigh the pie crust down and prevent it from puffing. If you do not have access to either of these options, prick the bottom of the crust with a fork.
This pie is very adaptable. If you prefer all coconut, remove the chocolate and cream and double the amount of coconut. Same goes for the chocolate.
The oatmeal cookie crust from my oatmeal cookie banana cream pie would work splendidly. Give it a shot if you don’t prefer traditional pie crust.
A refrigerated or frozen pie crust can be substituted.

As published on AlabamaNewsCenter.com. Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.