Coconut Cream Pie Bars

Coconut Cream Pie Bars are just as delicious as the old favorite Coconut Cream Pie!

Crust:

1 3/4 cups all-purpose flour

1/2 tsp. salt

1/2 cup vegetable oil

2 Tbsp. water

Filling:

1/2 cup sugar

1/4 cup cornstarch

2 cups half & half

4 egg yolks

3 Tbsp. butter

1 cup sweetened flaked coconut

1 1/2 tsp. coconut extract

Topping:

2 cups heavy whipping cream

1/3 cup sugar

1 1/2 tsp vanilla extract

sweetened coconut, toasted

Preheat oven to 400 degrees. Combine crust ingredients and spread into a 9 x 13 inch baking pan. Poke dough all over with a fork, this keeps dough from puffing to much while baking. Bake 10-15 minutes, until light golden brown. Cool.

Prepare filling: In a bowl, whisk together half & half and egg yolks. In a medium saucepan over medium heat combine sugar and cornstarch. Slowly stir in half & half mixture while continuing to whisk. Turn heat to high and continue to whisk until mixture comes to a boil. When it thickens remove from heat and stir in 3 Tbsp. butter, 1 cup coconut and coconut extract. Stir well. Spread pudding over crust. Cover with plastic wrap and refrigerate for about an hour.

Prepare topping: Pour 2 cups heavy cream into bowl and beat on medium-high. Slowly add in sugar and vanilla. Mix until whipped cream forms soft peaks. Spread over coconut pudding layer. Preheat oven to 325 degrees. Place coconut on a baking sheet. Place in oven for 5-10 minutes, stirring every few minutes. Let cool and sprinkle on coconut bars. Serve.

 

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