Coconut Cream Pie Bars (Print Version)
# Ingredients:
→ Crust
01 -
1 ¾ cups all-purpose flour
02 -
½ teaspoon salt
03 -
½ cup vegetable oil
04 -
2 tablespoons water
→ Filling
05 -
2 cups half and half
06 -
4 egg yolks
07 -
½ cup sugar
08 -
¼ cup corn starch
09 -
3 tablespoons salted butter
10 -
1 cup sweetened flaked coconut
11 -
1 ½ teaspoons coconut extract
→ Topping
12 -
2 cups heavy whipping cream
13 -
⅓ cup sugar
14 -
1 ½ teaspoons vanilla extract
15 -
1 cup sweetened flaked coconut (optional, toasted)
# Instructions:
01 -
Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray. In a medium bowl, mix together all-purpose flour, salt, vegetable oil, and water until well combined. Spread the crust evenly into the prepared baking dish and poke the dough all over with a fork. Bake for 10-15 minutes until golden brown. Let cool.
02 -
In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and corn starch, then gradually whisk in the half and half mixture. Increase the heat to high, whisking constantly, until the mixture thickens. Remove from heat, then stir in butter, flaked coconut, and coconut extract. Spread the mixture over the cooled crust. Cover with plastic wrap and refrigerate for 1 hour.
03 -
Using a stand mixer with a whisk attachment, or a bowl and hand whisk, beat heavy cream on medium-high speed. Slowly add sugar and vanilla extract, continuing to whip until soft peaks form. Spread whipped cream over the cooled coconut filling layer.
04 -
Preheat oven to 325°F. Spread flaked coconut onto a baking pan and toast in the oven for 5-10 minutes, stirring every couple of minutes to prevent burning. Let cool, then sprinkle on top before serving.
# Notes:
01 -
Ensure the pudding thickens properly by whisking constantly and not leaving it unattended.
02 -
For extra flavor, use toasted coconut as a garnish.