One day last week, my mom was in the mood to do a little baking and decided to whip a version of this Coconut Cream Pie Bars Recipe, inspired by Dough Puncher. I am not personally a huge fan of coconut, but they turned out pretty well, and they sure do look tasty! I think these would make a fantastic Easter dessert!
Coconut Cream Pie Bars
1/2 cup butter
3/4 cup flour
1/4 c powdered sugar
1. Mix butter, flour and sugar with mixer or in food processor. Press into 9×13 pan and bake 350° for about 15 minutes, until lightly golden. Let cool.
Vanilla Coconut Pudding:
2 2/3 cups whole milk
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut
1. In a medium saucepan, whisk together milk and egg well, before adding other ingredients.
2. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Be careful not to burn to the bottom of the pan, as milk likes to do sometimes.
3. Remove from heat and add vanilla. Stir in coconut and pour into cooled crust.
4.Place in refrigerator for a few hours, or until chilled.
Whipped Cream and Topping:
1 cup heavy whipping cream
2 Tbs granulated sugar
1/2 tsp vanilla
1 cup coconut
1. Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
2. Spread coconut on a pan. In a 350° oven, toast for about 2-4 minutes, until lightly golden. You can choose not to toast coconut if you’d prefer. Sprinkle evenly on top of the pie.
1. Use a Store-bought refrigerated Pie Crust dough, fitted into a 9-inch pie plate. Bake at 350 for 15 minutes.
2 Prepare a box of vanilla pudding mix and stir in 1 cup coconut. Pour into cooled pie crust. Put in the fridge until chilled.
3. Remove pie from the refrigerator and spread an 8 0z container of Cool Whip on the top.
4. Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie.
How do you think you’d make this Coconut Cream Pie recipe? As a pie, or as bars? I personally love a good bar cookie or cake!