Coconut Cream Pie Bars

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

Crust:

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.

Coconut Pudding:

2 cans coconut milk

1 can evaporated milk

whole milk

2 eggs

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.

Topping:

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.