Coconut Cream Pie Bars
Description
This dessert has delicious layers of a coconut filling and a whipped cream topping all on a shortbread crust. Coconut lovers beware!
Ingredients
Crust:
2 sticks butter
2 c. all-purpose flour
1/2 c. powdered sugar
Filling:
3 c. half-and-half
3 c. coconut milk
4 eggs
1 1/2 c. sugar
2/3 c. cornstarch
1/2 t. salt
1 1/2 c. flaked coconut
3/4 t. coconut extract
3/4 t. vanilla extract
Topping:
2 c. heavy whipping cream
1 T. cold water
1 t. gelatin
3-4 T. powdered sugar
1 t. vanilla extract
1 1/2 c. coconut, for toasting
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
crust:
Preheat oven to 350 degrees. Prepare a 9 x 13 inch baking dish with foil arranged so that it enough to lift up bars when done.
Cut butter into the flour and powdered sugar. Press into the baking dish and then use the bottom of a glass to press the mixture into the pan.
Bake 18-20 minutes or until light brown. Cool on a wire rack.
topping:
Spread about 1 cup coconut flakes out on a baking sheet. Bake along with the 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.
filling:
Combine half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan. Bring it to a boil over medium-low heat, whisking constantly, until thick and bubbly, for about from 15-30 minutes.
Add coconut and vanilla extracts with the 1 1/2 cups of untoasted coconut and stir. Pour this filling over the cooled crust. Cool a little before putting it in the refrigerator to chill until firm, between 2 to 4 hours.
topping:
Put 1 tablespoon cold water in a small bowl. Sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin.
Using a chilled bowl and beater, whisk the 2 cups of heavy cream, vanilla and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through.
Spread this over the bars. Sprinkle on the toasted coconut. Chill until ready to serve so that the whipped cream sets up.
Lift the bars out with the foil and then slice with a sharp knife.