Dark Chocolate Coconut Cream Pie in a Jar

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It was a Friday afternoon, and while I typically celebrate the end of the work week with a pizza night (or something equally uncomplicated to prepare), I was feeling motivated and inspired to create my kids’ new favorite dish…a Skillet Lasagna. Except, when I walked into the kitchen and surveyed the scene, I had all of the ingredients to make absolutely nothing.

This week, I felt a little like the chefs in the TV Series Chopped, armed with 7 new and unrelated products now available at Walmart. Much like the end of the week in my home, I was challenged to create a recipe with at least one of my favorite ingredients from this month’s bundle.

I absolutely love ethnic dishes so I found myself drawn to Thai Kitchen’s Coconut Milk. I have used it a number of times in my Shrimp Curry recipe, but was erring on the side of sweet to diversify the way that I use this product. The most obvious choice was a coconut cream pie, but since I do nothing ordinary or conventional, I decided that coconut goes better with dark chocolate…peanut butter. And, everything looks prettier when served in a mason jar.

This Dark Chocolate Coconut Cream Pie in a Jar features a creamy Peanut Butter crust which I created by crushing up the Jif Peanut Granola Butter Bars and creaming them together with a touch of melted butter. I layered my favorite Dark Chocolate Ganache on top of the crust and then cooked up a creamy coconut pudding for the finish.

Here is my recipe for Dark Chocolate Coconut Cream Pie in a Jar!

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Dark Chocolate Coconut Cream Pie in a Jar

Ingredients

For the crust

• 4 Jif Peanut Granola Butter Bars
• 1 T unsalted butter melted

For the dark chocolate ganache

• 8 ounces of bittersweet or dark chocolate
• 1/2 cup heavy whipping cream

For the coconut cream

• 1 can Thai Kitchen Coconut Milk
• 1 tsp vanilla extract
• 1/4 cup + 1 T sugar
• 1/8 cup flour
• Serve with freshly whipped cream dark chocolate swirls and toasted coconut shavings

Instructions

For the crust

1. Crumble Jif Peanut Butter Granola bars, then add melted butter and press mixture down into the bottom of each mason jar.
2. Freeze for 10 minutes

For the dark chocolate ganache

1. Heat heavy whipping cream over a double boiler until simmering
2. Turn off heat and add chocolate, but do not stir
3. Let stand for 10 minutes
4. Whisk until smooth but do not over mix
5. Divide mixture evenly and pour over crust. Freeze for another 10 minutes.

For the coconut cream

1. Whisk together coconut milk, vanilla extract and sugar.
2. Heat mixture, stirring regularly, until it simmers
3. Whisk in flour until smooth
4. Remove from heat and strain, if desired
5. Divide mixture evenly and pour over ganache. Freeze for 2 hours.
6. Serve with toasted coconut, dark chocolate shavings and whipped cream

This recipe is absolutely decadent and perfect for Spring and Summer parties. Dark chocolate and peanut butter should always go together, but I was hesitant to include the peanut butter. Fortunately, it made for a very creamy, indulgent crust.

If you’re looking for additional recipe inspiration, visit Walmart.com.

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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.

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