Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream
Ingredients:
2 Sticks butter
2 cups flour
2 cups flour
3 cups half and half
3 cups coconut milk
4 eggs large
1 1/2 cups granulated sugar
2/3 cups cornstarch
1/2 teaspoon salt
1 1/2 cups sweetened flaked coconut
1/2 tsp coconut extract
1/2 tsp vanilla extract
1 cup sweetened flaked coconut
2 cups heavy whipping cream
1 tsp vanilla extract
1/4 cup powdered sugar
Instructions:
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. After a few minutes you will notice it has thickened.
Take the saucepan off the heat and stir in milk, coconut, coconut extract and salt. Stir well. Stir in both the coconut and vanilla extract and the coconut. Then spread pudding mixture over crust. Allow to cool for a few minutes.
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 powdered sugar and then vanilla
Mix until whipped cream forms soft peaks. Then spread whipped cream over chilled pie filling and top with browned coconut. Refrigerate until set, about 2 hours. Cut into bars.
Enjoy!