Description
These Coconut Cream Pie Bars are a delightful twist on a classic dessert, featuring a buttery crust topped with a rich, creamy coconut filling. Finished with a generous layer of whipped cream and toasted coconut, they are perfect for any occasion and easy to prepare.
Ingredients
Scale
Crust
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup cold butter, cubed
Filling
- 2 cups whole milk
- 1 cup coconut milk (canned)
- ¾ cup sugar
- ¼ cup cornstarch
- 4 egg yolks
- 1 tsp vanilla extract
- 1¼ cups sweetened shredded coconut
Topping
- 1½ cups whipped cream or whipped topping
- Toasted coconut, for garnish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper to ensure easy removal of the bars later.
- Make the crust: In a mixing bowl, combine the all-purpose flour and powdered sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the prepared baking dish. Bake in the preheated oven for 18 to 20 minutes until the crust is lightly golden. Remove from the oven and allow to cool completely.
- Prepare the filling: In a medium saucepan over medium heat, whisk together whole milk, coconut milk, sugar, cornstarch, and egg yolks until smooth. Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the sweetened shredded coconut and vanilla extract until fully combined.
- Assemble and chill: Pour the coconut filling over the cooled crust, smoothing it out evenly. Cover and refrigerate for at least 4 hours, or until the filling is fully set.
- Add toppings and serve: Once chilled and set, spread whipped cream evenly over the top of the bars. Sprinkle toasted coconut on the whipped cream as a garnish. Slice into 12 bars and serve chilled.
Notes
- For best results, use cold butter when making the crust to achieve a flaky texture.
- Whole milk and canned coconut milk provide richness, but you can use light coconut milk for a lighter version.
- Make sure to chill the bars well to allow the filling to fully set before serving.
- To toast coconut, spread shredded coconut on a baking sheet and toast in the oven at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
- Store bars covered in the refrigerator for up to 3 days.
