Brownie Coconut Chocolate Cream Trifle

This particular recipe has been on my to make list for months.  Months.  But the original recipe was a pie, made in a spring form pan, which I do not have.  It wasn't until I was dusting off my trifle bowl during a kitchen cleaning that it struck me...

And I don't think you can beat a trifle when it comes to presentation.

Especially when it is topped with toasted coconut. 

I am kind of in lust with coconut these days... 

If you DO have a spring form pan and want to make a pie, follow the recipe exactly, just don't cut up the brownie layer first.

Brownie Coconut Chocolate Cream Trifle

Recipe modified from Barefoot and Baking

Brownie:
1/2 c. butter
1 c. sugar
2 eggs
pinch salt
3 Tbsp. cocoa
1/2 tsp. vanilla
1/2 c. + 1 Tbsp. flour

Melt butter in a medium bowl.
Add sugar and eggs and beat together.
Add remaining ingredients and mix.
Pour into a greased 8" cake pan.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool slightly, and cut or break up brownies and layer in trifle bowl.

Coconut Cream Filling:
14oz. can coconut milk
1/2 c. cream
3/4 c. whole milk
2 eggs
3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3/4 c. flaked coconut
1/4 tsp. coconut extract
1/4 tsp. vanilla extract

While brownies are cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.
Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes.
Once thickened, remove from heat and add extracts and coconut; stir to combine.
Pour over brownie layer.
Place plastic wrap directly on coconut cream layer to keep a film from forming and chill for 2-4 hours, or until completely cold.

Chocolate Mousse:
1/4 c. butter, cut into pieces
2 eggs, separated and at room temperature
1/2 c. whipping cream
1/2 Tbsp. vanilla extract
3/4 c. bittersweet chocolate chips (or 4oz)
1/2 c. sugar
pinch corn starch

Melt butter in a medium bowl over a saucepan of simmering water (do not let bottom of bowl touch water).
In a separate bowl, whisk egg yolks, cream and vanilla.
Once butter is melted, slowly whisk in the yolk mixture.
Continue whisking over simmering water until mixture thickens, like pudding, about 8-10 minutes.
Once thick remove from heat and whisk in chocolate until melted, and set aside.

In a separate bowl, beat egg whites until stiff peaks form.
Add in sugar and cornstarch.
Whisk 1/4 c. of egg white mixture into the chocolate.
Gently fold in remaining egg whites until blended completely.
Pour mousse over cold coconut cream layer, and put back into fridge to cool.

Whipped Cream:
1 c. whipping cream
1/4 c. powdered sugar
1/2 tsp. coconut extract

Beat all ingredients until stiff peaks form.
Layer over chocolate mousse.
Let set in fridge at least 4 hours.

Toasted Coconut:
1 c. coconut

Pour coconut in a single layer on a baking sheet.
Bake at 350 for 5-10 minutes, stirring occasionally, until toasted.
Cool completely.
Add to trifle just before serving.

Chocolate Mousse Cheesecake Pie

This was my first attempt at making a cheesecake.  Which means this was my #1 choice of all the cheesecake recipes that I have bookmarked to make.

It was rich and divine and mouthwatering and all of those wonderful things that a good cheesecake should be, with 4 layers of yumminess!

Chocolate Mousse Cheesecake Pie

Recipe from Mels Kitchen Cafe

Crust:

24 Oreos, crushed

5 Tbsp. butter, melted

Combine the crushed cookies and melted butter.

Press into a greased 9" pie plate.

Refrigerate until filling is made.

Cheesecake Filling:

8 oz. cream cheese, softened

1/2 c. granulated sugar

1 large egg

1 egg yolk

1 tsp. vanilla

1 c. sour cream

Blend the cream cheese and sugar until smooth.

Add the egg, yolk and vanilla, mixing until combined.

Blend in the sour cream.

Spread filling over the cookie crust and bake at 325 degrees for 40-45 minutes, until edges are set and center is slightly firm.

Cool completely on a wire rack.

Chocolate Mousse:

1 c. heavy cream, divided

2 egg yolks

1/2 c. milk chocolate chips

Heat 1/2 c. cream in a small saucepan until just simmering.

In a small bowl, heat proof bowl, whisk egg yolks.

Whisk a few Tbsp. of heated cream into the egg yolks, continue whisking until completely combined.

Pour egg yolk mixture into the saucepan with remaining cream, whisking constantly, and return saucepan to a medium-low heat.

Cook and whisk constantly, until cream/egg mixture bubbles and thickens 1-2 minutes.

Remove from heat and stir in chocolate chips until melted.

Let mixture cool to room temperature, whisking occasionally to avoid skin forming on top.

When completely cool, beat remaining 1/2 c. cream to stiff peaks and gently fold into chocolate mixture.

Spread mousse over cooled cheesecake pie and refrigerate while making ganache.

Ganache:

1/2 c. semisweet chocolate chips

4 Tbsp. butter

1/4 c. heavy cream

1/2 tsp. vanilla

1 Tbsp. powdered sugar

Combine butter and heavy cream in a saucepan over medium heat until mixture is simmering.

Remove from heat and whisk in chocolate chips, stirring until melted and smooth.

Stir in vanilla and powdered sugar.

Spread ganache over the mousse layer and refrigerate pie until ready to serve, at least 1 hour.

Coconut Cream Pie Bars

Pretty much the best coconut cream pie ever, folks.  And because I have a severe handicap when it comes to making an actual pie crust that looks good, this is made in a 9x13" dish.  Just cut it up like you would a cake.  And if you are more talented than I and you want to make a pie, this recipe will make two (8-9").

 

Its delicious.  Its addicting.  Its going to made over and over again.

I hope you enjoy it as much as we did.

Coconut Cream Pie Bars

Recipe modified from Dough Puncher

Crust:

3 c. flour

1 1/3 c. shortening

1/2 c. cold water

Cut shortening into flour.

Stir in water, adding more if needed, until just combined.

Press into a greased 9x13" baking dish.

Poke holes throughout with a fork.

Bake at 350 for 25-30 minutes, or until lightly browned (15 minutes for pie crusts).

Let cool completely.

Coconut Pudding:

2 cans coconut milk

1 can evaporated milk

whole milk

2 eggs

1 c. sugar

1/2 c. cornstarch

1/2 tsp. salt

1 1/2 tsp.coconut extract

2 2/3 c. coconut

In a large measuring cup, add coconut milk, evaporated milk, and whole milk to equal 5 1/3 cups.

Whisk the eggs into the milk, until completely incorporated.

Add the sugar, cornstarch and salt.

Pour into a saucepan and cook over medium heat, whisking often, until thickened.

Remove from heat and add the coconut and coconut extract; stir.

Pour into cooled crust.

Place in refrigerator until chilled, about 2 hours.

Topping:

2 c. heavy whipping cream

4 Tbsp. granulated sugar

1 tsp. vanilla

2 c. coconut, toasted

Spread coconut out on a cookie sheet and bake at 350 for 2-4 minutes, or until lightly golden.

Combine the cream, sugar and extract.

Whip until light and fluffy.

Spread on top of chilled pie.

Sprinkle with toasted coconut and serve.

Bottled Apple Pie Filling

Every year I make a dozen or so jars of this:

Truthfully, I NEVER use it to make apple pie.  I always end up using them to make THE BEST TASTING apple crisp!

There are two recipes below.  One uses Cornstarch, and the other uses Ultra Gel.  (Ultra Gel is a modified corn starch).  The Ultra Gel recipe is much better - better tasting, better looking, and no clumping.

I've included both because sometimes I don't have one or the other ingredient.

Apple Pie Filling (Ultra Gel)

5 1/2 c. sugar

1 1/2 c. modified corn starch (ultra gel)

1 Tbsp. cinnamon

2 1/2 c. cold water

5 c. apple juice

3/4 c. lemon juice

1 tsp. nutmeg

Combine sugar, cornstarch, cinnamon and nutmeg in a large pot.

Add water and apple juice.

Stir and cook on medium-high until thick and bubbly.

Add lemon juice and boil for 1 minute.

Pour over peeled, cored and sliced apples in jars.

Makes 7 quarts.

Steam for 25 minutes.

Remember to adjust for altitude.

Apple Pie Filling (Cornstarch)

1 tsp. salt

4 1/2 c. sugar

1/2 tsp. nutmeg

1 c. cornstarch

2 tsp. cinnamon

10 c. water

Mix all ingredients together and cook until clear.

Then add:

6 Tbsp. lemon juice

Pour over peeled, cored and sliced apples in jars.

Makes 7 quarts.

Steam for 25 minutes.
Remember to adjust for altitude.

Lemon Meringue Pie

LEMON MERINGUE PIE
Recipe by Sandy Bishop

PIE FILLING:
3 egg yolks
5 Tbsp. corn starch
2 c. water
5-6 Tbsp. fresh lemon juice
1 c. sugar
1 Tbsp. margarine

Put ¼ c. of sugar in water and bring to a boil. Blend sugar and cornstarch, add lemon juice and egg yolks. Beat well. Pour into top of double boiler with sugar water. Cook and stir until thick and clear. Add margarine. Pour into pre-baked pie shell. Top with meringue and brown. Makes one 9” pie.

MERINGUE:
3 egg whites
6 Tbsp. sugar,
½ tsp. vanilla
¼ tsp. cream of tartar

Beat egg whites.  Add remaining ingredients.  Beat till stiff and place on top of pie. Brown in oven.