Description
These delicious Coconut Cream Pie Bars feature a crispy homemade crust, a rich and creamy coconut filling, and a luscious whipped cream topping crowned with toasted coconut. Perfect for a satisfying dessert that combines classic flavors with an easy-to-make bar form.
Ingredients
For the crust:
- 1 ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 Tablespoons water
For the filling:
- 2 cups half and half
- 4 egg yolks
- ½ cup sugar
- ¼ cup corn starch
- 3 Tablespoons salted butter
- 1 cup sweetened flaked coconut
- 1 ½ teaspoons coconut extract
For the topping:
- 2 cups heavy whipping cream
- ⅓ cup sugar
- 1 ½ teaspoons vanilla extract
- 1 cup sweetened flaked coconut (for optional toasted topping)
Instructions
- Make the crust: Preheat your oven to 400°F (204°C) and spray a 9x13-inch baking dish with nonstick spray. In a medium bowl, combine 1 ¾ cups all-purpose flour, ½ teaspoon salt, ½ cup vegetable oil, and 2 tablespoons water. Mix until well combined. Spread the dough evenly into the prepared baking dish and poke holes all over with a fork to prevent bubbling. Bake for 10-15 minutes until the crust is light golden brown and no longer doughy. Remove and let cool.
- Prepare the filling: In a bowl, whisk together 2 cups half and half and 4 egg yolks thoroughly. In a medium saucepan over medium heat, combine ½ cup sugar and ¼ cup corn starch. Slowly whisk in the half and half and egg mixture, stirring constantly to prevent lumps. Increase heat to high and keep whisking continuously until the mixture thickens to a pudding consistency. Remove from heat and immediately stir in 3 tablespoons salted butter, 1 cup sweetened flaked coconut, and 1 ½ teaspoons coconut extract until fully incorporated. Spread the creamy filling evenly over the cooled crust. Let it cool for a few minutes, then cover with plastic wrap and refrigerate for about 1 hour to set.
- Make the whipped cream topping: Using a stand mixer with the whisk attachment or a bowl and hand whisk, pour in 2 cups heavy whipping cream. Whisk on medium-high speed and gradually add ⅓ cup sugar and 1 ½ teaspoons vanilla extract. Continue whipping until soft peaks form. Spread this whipped cream evenly over the chilled coconut filling.
- Toast the coconut topping (optional): Preheat oven to 325°F (163°C). Spread 1 cup sweetened flaked coconut on a baking sheet in a single layer. Bake for 5-10 minutes, stirring every 2 minutes to prevent burning. Watch carefully as it can burn quickly when unattended. Once golden and toasted, remove from oven and allow to cool. Sprinkle the toasted coconut over the whipped cream layer.
- Serve: Slice the bars into 12 pieces and serve chilled. Enjoy your creamy, crunchy, coconut-flavored dessert bars!
Notes
- Ensure constant whisking when thickening the filling to prevent lumps and scorching.
- Use fresh coconut extract for an authentic coconut flavor boost.
- Watch the coconut closely when toasting, as it can burn quickly once it starts browning.
- Bars can be stored covered in the refrigerator for up to 3 days.
- For a lighter crust, substitute vegetable oil with melted coconut oil for extra flavor.