Coconut Cream Pie Bars

$- 1 cup all-purpose flour - 1/4 cup powdered sugar - 1/2 cup unsalted butter, melted - 1 can (14 oz) coconut cream - 1 cup granulated sugar - 1/4 cup cornstarch - 1/2 teaspoon salt - 4 large egg yolks - 1 tablespoon vanilla extract - 1 cup heavy cream - 2 tablespoons powdered sugar (for whipping) - Sweetened shredded coconut (1 cup for crust and toasted flakes for garnish) To create Coconut Cream Pie Bars, you need a mix of dry and wet ingredients. First, the dry ingredients include flour and powdered sugar. These form the base of your crust. The wet ingredients consist of melted butter, coconut cream, and granulated sugar. These add moisture and sweetness to your dessert. Next, you have additional components that make the filling creamy and rich. Cornstarch helps thicken the filling, while salt enhances the flavor. The egg yolks add richness, and vanilla extract brings a warm, sweet note. Heavy cream, whipped with powdered sugar, will crown your bars perfectly. Finally, the sweetened shredded coconut gives the bars a tropical flair. These ingredients come together to create a dessert that is both delicious and visually stunning. You can find the full recipe to guide you through the steps. - Preheat oven to 350°F (175°C). - In a bowl, combine 1 cup of flour and 1/4 cup of powdered sugar. - Stir in 1/2 cup of melted butter until you have a crumbly dough. - Press this dough into the bottom of an 8x8-inch baking dish. - Sprinkle 1 cup of shredded coconut evenly over the crust. - Bake for 15-20 minutes or until the crust turns golden brown. - Once done, remove it from the oven and let it cool slightly. - In a medium saucepan, whisk together 1 can of coconut cream, 1 cup of granulated sugar, 1/4 cup of cornstarch, and 1/2 teaspoon of salt. - Cook this mixture over medium heat, stirring constantly until it thickens. - Once thickened, whisk in 4 large egg yolks for richness. - Mix in 1 tablespoon of vanilla extract before pouring it over the cooled crust. - Let the bars cool at room temperature for 1 hour. - Refrigerate for 3-4 hours to set completely. - For the topping, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. - Spread this whipped cream over the chilled coconut filling. - Garnish with toasted coconut flakes for extra flavor and crunch. For a detailed view of the steps, check the Full Recipe. - Use parchment paper for easier removal from the baking dish. - Make sure to press the crust firmly for a sturdier base. When you make the crust for your Coconut Cream Pie Bars, use parchment paper. This makes it simple to lift the bars out later. It saves time and mess. Press down the crust well. This helps it hold together and not crumble when you cut it. A sturdy crust means a better bar. - Stir continuously to prevent lumps while thickening. - Adjust sweetness based on preference by varying the sugar amount. To get a smooth filling, keep stirring as it heats. This stops lumps from forming. If you like your dessert sweeter, you can add more sugar. Taste as you go to find the right balance for you. Remember, coconut cream gives a rich flavor. - Chill the mixing bowl and beaters for better results. - Use heavy cream for a richer topping. For the best whipped cream, chill your bowl and beaters first. Cold tools help the cream whip up nicely. Use heavy cream for a thicker topping. It makes a big difference in taste and texture. Whip until you see stiff peaks. This means your cream is ready to top the bars perfectly. Enjoy your creation! {{image_2}} You can easily change the flavor of these bars. One fun option is to add lime zest. This gives your coconut cream pie bars a bright, tropical twist. Just mix in the zest when you make the filling. Another tasty idea is to add chocolate chips. This adds a rich flavor that pairs well with coconut. You can sprinkle the chips into the filling before pouring it over the crust. If you want a gluten-free option, you can swap the all-purpose flour for graham cracker crumbs. This crust still holds up well and adds a nice sweetness. For a bolder taste, try using a chocolate cookie crust. This will make your bars extra special and fun. Just crush your favorite chocolate cookies and use them as the base. Switching up the topping can also make your bars unique. Instead of toasted coconut, try crushed nuts for added crunch. Almonds or pecans work great. You can also drizzle melted chocolate on top for a fancy finish. This adds a touch of elegance and makes the bars look stunning. These variations keep your dessert exciting and allow you to impress your friends and family. For the complete recipe, check out the Full Recipe section. Store your coconut cream pie bars in an airtight container. They will stay fresh for up to 5 days. Keeping them sealed helps maintain their delicious taste and texture. If you want to save some for later, wrap each bar in plastic wrap. You can freeze them for up to 2 months. When you’re ready to enjoy, just thaw the bars in the refrigerator before serving. To keep the bars at their best, avoid adding whipped cream until you are ready to serve. This helps keep the texture nice and fluffy. If you don’t plan to serve right away, store the whipped cream separately. This way, it stays fresh and tasty! Yes, but the filling may be less rich and creamy. Coconut cream has a thicker texture. It adds a luxurious feel to the bars. If you want a lighter dessert, coconut milk works. Just know the flavor will change slightly. Ensure you cook the filling until thickened and refrigerate for the recommended time. Cooking the mixture helps it firm up. Stir constantly while cooking to avoid lumps. After pouring the filling over the crust, let it cool. Then, refrigerate for at least three to four hours to set fully. Bars are typically served in squares and have a crust with filling, while pie has a rounded crust. Bars are easy to cut and serve. Pies need a pie dish and are often deeper. Both are delicious, but bars offer a fun twist. Yes, substitute with non-dairy butter and coconut cream for a vegan version. This makes the bars dairy-free. You can still enjoy the same great taste. Use your favorite plant-based cream to keep it rich and creamy. Cut into even squares and sprinkle with additional toasted coconut or mint leaves before serving. This adds color and texture. You can also use a nice platter for serving. A little extra care in presentation makes a big difference. This recipe combines simple ingredients to make delicious coconut bars. You start by making a tasty crust and filling with coconut cream. Follow the steps carefully to get the best results. You can also explore fun variations, like adding lime zest or chocolate chips. Don’t forget about storage tips to keep your bars fresh. Enjoy experimenting with this recipe, and make it your own!$

Indulge in the delightful flavors of Coconut Cream Pie Bars with this easy recipe! These scrumptious dessert bars combine a buttery crust, creamy coconut filling, and a fluffy whipped topping for a perfect treat. Learn how to prepare these mouthwatering bars step-by-step and impress your friends and family at your next gathering. Click through to discover the full recipe and create this tropical dessert sensation today!

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Ingredients

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, melted

1 cup sweetened shredded coconut

1 can (14 oz) coconut cream

1 cup granulated sugar

1/4 cup cornstarch

1/2 teaspoon salt

4 large egg yolks

1 tablespoon vanilla extract

1 cup heavy cream

2 tablespoons powdered sugar (for whipping)

Toasted coconut flakes (for garnish)

Instructions

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the all-purpose flour and powdered sugar. Stir in the melted butter until the mixture forms a crumbly dough.

Press the dough evenly into the bottom of an 8x8-inch baking dish to create a crust. Sprinkle the shredded coconut over the crust.

Bake for 15-20 minutes, or until the crust is golden brown. Remove from the oven and allow to cool slightly.

In a medium saucepan, whisk together the coconut cream, granulated sugar, cornstarch, and salt over medium heat.

Once the mixture is warm, whisk in the egg yolks and continue to cook, stirring constantly until the mixture thickens and starts to bubble (about 5-7 minutes).

Remove from heat and add the vanilla extract, mixing well.

Pour the coconut filling over the baked crust and spread evenly.

Let the bars cool at room temperature for 1 hour, then refrigerate for at least 3-4 hours until completely set.

For the whipped topping, in a mixing bowl, beat together the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled coconut filling.

Before serving, sprinkle with toasted coconut flakes for added texture and flavor.

Prep Time: 20 mins | Total Time: 4 hrs 45 mins | Servings: 9

- Presentation Tips: Cut into squares and serve on a decorative platter. Garnish each bar with a sprinkle of toasted coconut and a fresh mint leaf for added color.