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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