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Amazing Coconut Cream Pie Bars

Coconut Cream Pie Bars
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Amazing Coconut Cream Pie Bars! Get the easy recipe for these creamy, dreamy treats. Bake yours today!

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar (divided)
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 4 large egg yolks
  • 2 (13.5 ounce) cans full-fat coconut milk
  • 1 1/2 cups unsweetened shredded coconut
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract (divided)
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup toasted coconut flakes

Instructions

  • Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang. In a large bowl, whisk together the all-purpose flour, 1/2 cup of the granulated sugar, and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan, extending up the sides about a quarter of an inch. Bake for 15-20 minutes, or until lightly golden brown. Remove from oven and let cool slightly.
  • In a medium saucepan, whisk together the full-fat coconut milk, the remaining 1/2 cup granulated sugar, egg yolks, and cornstarch. Whisk constantly over medium heat until the mixture thickens into a pudding-like consistency, about 8-12 minutes. Remove from heat and stir in the unsweetened shredded coconut and 1 teaspoon of the vanilla extract. Pour the warm filling evenly over the partially cooled shortbread crust. Cover the pan tightly with plastic wrap, pressing the wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until completely set.
  • Once the bars are chilled and set, prepare the whipped cream. In a large, chilled mixing bowl, combine the heavy cream, powdered sugar, and the remaining 1 teaspoon of vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.
  • Carefully lift the chilled coconut cream pie bars from the pan using the parchment paper overhang and transfer to a cutting board. Gently spread or pipe the freshly made whipped cream topping over the entire surface. Sprinkle generously with toasted coconut flakes. Slice the bars into desired sizes and serve.

Notes

Oh, prepare yourselves for a dessert experience that’s nothing short of heavenly: these Coconut Cream Pie Bars are an absolute dream come true! Imagine a buttery, melt-in-your-mouth shortbread crust, topped with a luxuriously rich and creamy coconut custard filling that practically floats on air. Each bite delivers a delightful interplay of textures – the slight crisp of the crust yielding to the silken, tropical embrace of the filling, all crowned with billows of lightly sweetened whipped cream and toasted coconut flakes. This recipe takes everything you adore about classic coconut cream pie and transforms it into an effortlessly elegant bar form, perfect for sharing (or secretly savoring) at any gathering.

Find it online: https://thecozycuppa.com/amazing-coconut-cream-pie-bars/