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Coconut Cream Pie Bars
Coconut Cream Pie Bars

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We hope you got benefit from reading it, now let’s go back to coconut cream pie bars recipe. To cook coconut cream pie bars you need 27 ingredients and 23 steps. Here is how you do it.

The ingredients needed to make Coconut Cream Pie Bars:
  1. Provide For Coconut Shortbread crust
  2. Prepare 1 1/2 cups all purpose flour
  3. Take 1 cup shredded sweetened coconut
  4. Provide 1/2 cup confectioner's sugar
  5. You need 3/4 cup cold salted butter, cut into about 10 pieces
  6. Get For Chocolate Ganache Layer
  7. You need 6 ounces semi sweet chocolate, chopped
  8. Provide 1/3 cup heavy cream
  9. Get For Coconut Cream Filling
  10. You need 3 cups light cream or half and half
  11. Use 3 cups coconut milk
  12. You need 4 large eggs
  13. Prepare 2/3 cup cornstarch
  14. Get 1 1/2 cup granulated sugar
  15. Take 1/4 teaspoon salt
  16. Take 1 teaspoon vanilla extract
  17. Get 1/2 teaspoon coconut extract
  18. You need 1/2 cup sweetened shredded coconut
  19. Provide For Topping
  20. You need 2 cups cold heavy whipping cream
  21. You need 1/2 cup confectioners sugar
  22. Use 1 teaspoon vanilla extract
  23. Take 1 teaspoon unflavored gelitin
  24. Provide 1/4 cup cold water
  25. Get For Garnish
  26. You need 1 cup shredded sweetened coconut, toasted, recipe below
  27. Take chocolate shavings as needed
Steps to make Coconut Cream Pie Bars:
  1. Make crust.
  2. Preheat the oven to 350. Line a 9 by 13 baking pan with foil. Place one dheet with over hang on the long side and two over lapping on the short side. This will make removing the bars for cutting easy
  3. In a large bowl mix together the flour, confectioner's sugar, salt and coconut
  4. Add the butter pieces and with a pastry cutter or your fingers combine until it resembles a crumb mixture
  5. Press evenly into prepared pan. Bake until golden about 18 to 22 minutes. Remove to rack, cool 5 minutes before adding chocolate ganache layer
  7. While crust is cooking make chocolate ganacheplace chopped chocolate in a bowl. Heat cream until hot but not boiling, pour over chocolate. Let sit one minute then stir until smooth
  8. Allow chocolate to cool about 5 minutes until it is pourable but not hot. Pour onto crust and spread with an off set spatula or back of a spoon to cover crust. Refrigerate while making filling
  9. Make Coconut Cream Filling
  10. In alarge saucepan combine crem, coconut milk, eggs, cornstarch sugat and salt. Whisk well and heat, stirring constantly, reaching all corners of pan until mixture comes to a boi, cook still constantly stirring until thick and bubbling.This can takel15 to 20 minutes Remove from heat and add both extracts and the 1/2 cup coconut and stir in, cool 5 minutes
  11. Pour warm filling over cooled crust. Let stand at room temperature about 20 minutes before refrigerating until set, at least 4 hours
  12. For Whipped Cream Topping
  13. Place cold water and unflavored gelatin in a small heat proof bowl. Let stand 5 minutes to soften
  14. Have a small skillet with simmering water ready. Place bowl with gelatin in simmering water stirring until dissoved and clear. Turn off heat but leave gelatin in warm water while beating cream
  15. Beat cream until it holds soft peaks, add confectioner's sugar, vanilla and liquid gelatin and beat until it holds its shape
  16. Spread over coconut cream layer, sprinkle on toasted coconut and chocolate shavings. Chill at least 1 hour for whipped cream to set
  18. Lift entire bar out with foil, then cut into bars with a sharp knife
  21. How to toast coconut. Preheat oven to 350
  22. Spread coconut in an even layer on baking sheet
  23. Place in oven and bake until golden 5 to 9 minutes, stirring evey minutes until golden

Whether you make them completely from scratch or use a shortcut or two These Coconut Cream Pie Bars are a wonderfully delicious dessert just made for devouring on a beautiful summer day. These bars are made up of. Brighten up a dreary winter day with these zesty coconut cream pie bars. For the crust I went with my almond-oat crust that's becoming my absolute favorite when it comes to pies and snack bars. A real old fashioned, homemade from scratch recipe!

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