Coconut cream pie bars

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.