Working at Nature’s Bakery we are surrounded by Fig Bars, daily. So... when Farm Star Living approached us with some yummy, re-imagined recipes that included our bars, how could we possibly say no? We couldn’t!
Being that we are smack dab in the middle of summer, we decided to put the Coconut Cream Pie with Nature's Bakery Mango Crust to the test, and it is every bit delicious. (Full recipe down below).
What you’ll need:
- The key to any great pie is the crust. If the crust is amazing, everything is pretty much uphill from there. Right? Following the directions, we crushed the Mango Fig Bars in a food processor, added in the melted butter, pressed it into a pie mold and baked it at 375 degrees for 7 minutes (it smelled delicious).
- Next came the filling... dun, dun, dun. If you’re like us, baking comes second nature. ;) There’s a reason why we call ourselves Nature’s Bakery after all. Per the directions we got out our medium saucepan over medium-high heat and combined our liquid ingredients adding the shredded coconut, and salt until everything dissolved.
- Whisking the eggs, remaining sugar and cornstarch in a separate bowl, we combined the mixtures into one bowl, then returned everything back to the original saucepan and brought to a simmer once again. Consistently stirring for about 30 seconds (you’ll get your arm work out in today).
- We then removed the saucepan from heat and added the remaining butter and vanilla extract.
- After pouring the mixture in the crust pan and refrigerated for the recommended 3 hours… And that’s when the waiting game began (sigh).
- Finally, the 3 hours ended and we were ready to try our new masterpiece! Woo-Whoo! Doesn’t it look marvelous?! (yumm-ay!)
So, you made it to the end of this blog. The part where we are supposed to answer some questions you had while reading. How was it? What would we have done differently? Worth the time and effort? And without our opinion, it wouldn’t really be a blog, right? The recipe was fun. It was neat to do something different. Fig Bars are delicious by themselves, so why not try new ways to enjoy them? The best part of this recipe is you can switch out the Fig Bar flavor. Mango made it a little more on the sweet side, so making this again, we would do it with the Original Fig flavor being as it is not as sweet as the rest. To keep it less sweet too, we would possibly cut out some of the added sugar. At the end of the day though, this recipe was worth the effort and we definitely will be doing it again. Maybe next time at a company party to see who can guess what the crust is made out of! ;)
Be sure to let us know if you try any of other Fig Bar recipes. We would love to hear your thoughts and to see the pictures! Tag us on Twitter and Instagram: @NaturesBakery. Or leave a comment on our Facebook Page (since we love that too).
Coconut Cream Pie with Nature's Bakery Mango Crust Recipe
- *8 Nature's Bakery Mango Bars (4 packages)
- (You can use raspberry bars in this recipe!)
- 5 tbsp of melted butter
- 1 (14-ounce) can coconut milk, well stirred (NOT cream of coconut)
- 1 cup whole milk
- 1/2 cup unsweetened shredded coconut
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 5 egg yolks
- 1/4 cup cornstarch
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons unsalted butter (Cut into pieces)
- In a food processor, finely chop all 8 of the Mango bars
- Mix in the melted butter
- Press mixture into pie pan
- Bake at 375 for 7 minutes
- Set on counter to cool
- Bring the coconut milk, whole milk, shredded coconut, 1/3 cup of the sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar
- When the mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up, then whisk in the remaining 1/3 cup sugar and cornstarch until well combined and no lumps remain
- Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan, scraping the bowl with a rubber spatula
- Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds
- Off the heat, whisk in the vanilla and butter
- Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours