COCONUT CREAM PIE BARS RECIPE - (4.3/5)
Provided by Tricia33
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F. Combine crust ingredients and spread into a 9x13 baking dish. Poke dough all over with a fork. This keeps the dough from puffing up too much while baking. Bake for about 10-15 minutes. Crust should be a light golden brown and not "doughy." Let the crust cool. Then prepare the filling. In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk. Bring heat up to high and continue to whisk. Do not leave your pot. Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened.Take the saucepan off the heat and stir in 3 tablespoons butter, 1 cup coconut and coconut extract. Stir well. Then spread pudding mixture over crust. Cover with plastic wrap. Then pop it in your fridge to cool for about an hour.= Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer. Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325°F. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5 to 10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool. Sprinkle bars with toasted coconut then slice, serve and enjoy.
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Ishan Mishra
[email protected]I'm going to try making these bars with a gluten-free crust next time. I think they would be just as delicious.
Emmanuel ifechukwu Okoli442
[email protected]I'm allergic to coconut, so I substituted almond milk for the coconut cream. The bars still turned out great!
BenB Mfula
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
Fati Sinah
[email protected]I'm not sure what went wrong, but my bars turned out dry and crumbly. I think I might have overbaked them.
Dk Julhas
[email protected]These bars are so decadent and delicious. They're definitely worth the calories.
WILD Flower
[email protected]I love that these bars are made with real coconut cream. It gives them such a rich and creamy flavor.
irfan minhaj
[email protected]These bars are the perfect make-ahead dessert. I made them the night before and they were just as good the next day.
jhalak shrestha
[email protected]I made these bars for a bake sale and they sold out in no time. They're definitely a crowd-pleaser.
Habil Ramani
[email protected]These bars are so easy to make. I love that I can just throw everything in a bowl and mix it up.
Atta Maxwell
[email protected]I'm not a huge fan of coconut, but these bars were surprisingly good. The coconut flavor is subtle and not overpowering.
Mariano Barrera
[email protected]These bars are the perfect summer dessert. They're light and refreshing, and the coconut flavor is so tropical.
Keigan Helm
[email protected]I made these bars for a potluck and they were gone in minutes! Everyone loved them.
Ok Tamim
[email protected]These bars are so delicious and creamy. The coconut flavor is perfect and the crust is flaky and buttery. I highly recommend them!
Md Jilani
[email protected]I love coconut cream pie, and these bars are the perfect way to enjoy it without all the hassle. They're so easy to make and taste just as good as the traditional pie.
Eli “Young Money” Bruce
[email protected]These coconut cream pie bars were a hit at my party! They were so easy to make and tasted delicious. I will definitely be making them again.