These selfmade Coconut Cream Pie Bars begin with a simple pie crust, full of a thick creamy filling and topped with recent whipped cream. It’s wealthy, it’s candy and it’s coconut-y scrumptious.
Prep time: 10 minutes
Cooking time: 20 minutes
Energy: 500 kcal
Serving: 15
INGREDIENTS:
Crust:
- 1 cup (2 Sticks) unsalted butter chilly
- 2 cups flour
- 3/4 cup powdered sugar
Filling:
- 3 cups half and half
- 3 cups coconut milk
- 4 eggs giant
- 1 1/2 cups granulated sugar
- 2/3 cups cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups sweetened flaked coconut
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
Topping:
- 1 cup sweetened flaked coconut
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
INSTRUCTIONS:
Make the Crust:
- Preheat oven to 350 levels F (175 levels C). Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, permitting 2-3 inches to increase over lengthy sides. Spray generously with nonstick cooking spray.
- Mix crust elements and unfold into the baking dish. Bake in preheated oven for 18-20 minutes till edges of the crust start to brown. Put aside and funky.
- On a rimmed baking sheet, unfold 1 cup of the coconut in a skinny layer and toast in preheated oven till golden brown. Put aside and use for topping.
Make the Filling:
- In a bowl, whisk collectively half and half and egg yolks.In a medium saucepan over medium warmth, mix sugar and cornstarch. Then slowly stir in half and half combination whereas persevering with to whisk.
- Carry warmth as much as excessive and proceed to whisk. After a couple of minutes you’ll discover it has thickened.
- Take the saucepan off the warmth and stir in milk, coconut, coconut extract and salt. Stir effectively.
- Stir in each the coconut and vanilla extract and the coconut.
- Then unfold pudding combination over crust. Permit to chill for a couple of minutes.
Make the Topping:
- you will want to make use of the whisk attachment in your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and switch mixer on to medium-high.
- Slowly add in powdered sugar after which vanilla. Combine till whipped cream kinds mushy peaks.
- Then unfold whipped cream over chilled pie filling and prime with browned coconut.
- Refrigerate till set, about 2 hours. Reduce into bars.
TIPS AND TRICKS:
- Cool whip might be substituted for selfmade whipped cream topping.
- Freshly baked coconut cream pie will hold for about 3 to 4 days within the fridge.
- Savoy Coconut Cream and Nature’s Appeal Coco Whipping Cream are the very best coconut lotions in the marketplace.