Coconut Cream Pie is one of my all-time favorite things to eat in the whole wide world! It’s rich, it’s sweet and its coconut-y delicious. What could possibly be better than Coconut Cream Pie?
I’ll tell ya, Coconut Cream Pie Bars!
Why are they better you ask, Well, number one, this recipe makes a whole lot more coconut-y goodness than a single pie does! The same amount of effort and you get what I’m guessing is at least double the rewards. This will feed plenty of people and I can still have seconds!
Secondly, I like these bars better because I don’t have to roll out a pie crust. This recipe has a great press in cookie crust that is not only easy but really yummy too.
These delicious homemade Coconut Cream Pie Bars start with an easy pie crust base, filled with a thick creamy filling and topped with fresh whipped cream! I love coconut! I love it in pies, cakes and coconut-flavored drinks. My absolute favorite way to eat it is in pie. So I thought I would take the traditional pie and turn it in these delicious Coconut Cream Pie Bars.
Ingredients:
Crust:
1 cup (2 sticks) butter
2 cups all-purpose flour
1/2 cup powdered sugar
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
Ingredients:
Crust:
1 cup (2 sticks) butter
2 cups all-purpose flour
1/2 cup powdered sugar
Coconut Cream Filling:
3 cups half-and-half
3 cups coconut milk
4 eggs
1 1/2 cups white sugar
2/3 cup cornstarch
1/2 teaspoon salt
1 1/2 cup flaked coconut
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
Whipped Cream Topping:
2 cups heavy whipping cream
1 tablespoon cold water (for stabilizing)
1 teaspoon gelatin (for stabilizing)
3-4 tablespoons powdered sugar
1 cup coconut, for toasting
Instructions:
Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.
Toast coconut for the topping: Spread about 1 cup of the coconut flakes out on a baking sheet and bake in the oven along with your shortbread crust for 3-6 minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely.
Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 15-30 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours.
From: deliciousfoodhomemade.com