Coconut Cream Pie Bars
Shortbread crust base with creamy coconut filling finished with a layer of coconut whipped cream and toasted coconut.
Ingredients
Crust
- 1 1/4 c flour
- 5 tbsp sugar
- 2 1/2 tbsp corn starch
- 1/2 tsp salt
- 10 tbsp salted butter cold, diced
- 1 1/2 tsp vanilla extract
Coconut Filling
- 4 egg yolks
- 1/4 c corn starch
- 13.5 oz can coconut milk
- 1/2 c half & half
- 1 c sugar
- 3 tbsp salted butter
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp coconut flavor
- 1 c shredded sweetened coconut
Coconut Whipped Cream
- 1 c heavy whipping cream
- 5 tbsp powdered sugar
- 1 tsp coconut flavor
Toasted Coconut Topping
- 1 c shredded sweetened coconut toasted
Instructions
- Preheat oven to 325 degrees
- Start by making the crust in a food processor. Add the flour, sugar, corn starch and salt. Pulse to combine.
- Add the butter and vanilla then run the food processor until the dough comes together. It will be like moist crumbles and not a ball of dough like a pie crust.
- Press the dough into a parchment lined 9x9 pan.
- Bake for 20 minutes in the middle rack.
- Cool for an hour.
- For the filling add egg yolks, sugar and corn starch to a pot set over medium heat. Whisk then add the coconut milk and the half & half.
- Continue whisking until the filling thickens to a pudding consistency.
- Turn off the heat and add the butter, vanilla and coconut extract.
- Whisk until the butter has melted and everything is smooth.
- Fold in one cup of the shredded coconut.
- Pour the filling over the shortbread crust, evenly spread out.
- Set in the fridge to cool and set for 3 hours.
- Toast 1 c of shredded sweetened coconut over medium heat in a dry sauce pan. Constantly stir until the coconut is golden brown and crisp. Remove from the pan to stop the browning. Set aside to cool.
- For the whipped cream, beat heavy whipping cream on high until soft peaks form. Add the powdered sugar and coconut flavor. Continue beating until firm peaks form.
- Spread all the whipped cream onto the bars.
- Top with all the toasted coconut.
- Cut into 12 squares. Serve cold. Store in the fridge.
Tried this recipe?Let us know how it was!