Pretty much the best coconut cream pie ever, folks. And because I have a severe handicap when it comes to making an actual pie crust that looks good, this is made in a 9x13" dish. Just cut it up like you would a cake. And if you are more talented than I and you want to make a pie, this recipe will make two (8-9").
Its delicious. Its addicting. Its going to made over and over again.
I hope you enjoy it as much as we did.
Coconut Cream Pie Bars
Recipe modified from Dough Puncher
3 c. flour
1 1/3 c. shortening
1/2 c. cold water
Cut shortening into flour.
Stir in water, adding more if needed, until just combined.
Press into a greased 9x13" baking dish.
Poke holes throughout with a fork.
Bake at 350 for 25-30 minutes, or until lightly browned (15 minutes for pie crusts).
Let cool completely.
2 cans coconut milk
1 can evaporated milk
1 c. sugar
1/2 c. cornstarch
1/2 tsp. salt
1 1/2 tsp.coconut extract
2 2/3 c. coconut
In a large measuring cup, add coconut milk, evaporated milk, and whole milk to equal 5 1/3 cups.
Whisk the eggs into the milk, until completely incorporated.
Add the sugar, cornstarch and salt.
Pour into a saucepan and cook over medium heat, whisking often, until thickened.
Remove from heat and add the coconut and coconut extract; stir.
Pour into cooled crust.
Place in refrigerator until chilled, about 2 hours.
2 c. heavy whipping cream
4 Tbsp. granulated sugar
1 tsp. vanilla
2 c. coconut, toasted
Spread coconut out on a cookie sheet and bake at 350 for 2-4 minutes, or until lightly golden.
Combine the cream, sugar and extract.
Whip until light and fluffy.
Spread on top of chilled pie.
Sprinkle with toasted coconut and serve.