Coconut Cream Pie is one of my all time favorite things to eat in the whole wide world!
It’s rich, it’s sweet and its coconutty delicious.
What could possibly be better than Coconut Cream Pie…………I’ll tell ya………………Coconut Cream Pie Bars!!!!!!
Why are they better you ask………. Well, number one, this recipe makes a whole lot more coconutty goodness than a single pie does!
Same amount of effort and you get what I’m guessing is at least double the rewards.
This will feed plenty of people and I can still have seconds!
Secondly, I like these bars better because I don’t have to roll out a pie crust.
This recipe has a great press in cookie crust that is not only easy but really yummy too.
I found this recipe on a wonderful blog called Willow Bird Baking while I was looking for new recipes to add to my Easter buffet.
Well, I have a confession to make.
I couldn’t wait for Easter to give this baby a try.
No, I tried it two weeks before Easter and have eaten just about half the ding dang thing myself!!!!!! ‘Bout all I can say for myself is …….“Hello, Mister Treadmill!!!”
When I was making the crust I was surprised at the how the mixture looked.
It seemed to be too floury.
I was afraid it wasn’t going to come together.
Rest assured it works perfectly.
The crust has a lovely flakiness to it.
Just press it in the pan as directed and you’ll be rewarded with a flaky cookie crust you didn’t even have to roll out.
I included a photo of how the crust mixture looked after it took a whirl in the food processor and was ready to go.
The filling is pretty straight forward.
Yes, you have to stir it constantly, but your efforts will be greatly rewarded with a coconut cream mixture that is darn near absolute perfection.
So stir baby, STIR!!!
The exact cooking time will obviously be based on your cooktop and where you set the heat.
Mine took about 20 minutes.
Oh, and make sure you use your largest sauce pan (I used my 3 1/2 quart) cuz this recipe makes a lot of filling.
Another thing I want to mention is you need to plan on refrigerating this after you make the filling for it to set up and thicken.
It needs a good 4 hour rest in the fridge before it’s ready to party on and get it’s topping on!!!!
The original recipe stabilized the whipped cream topping.
Since I wasn’t planning on piping the frosting out in a decorative pattern I skipped this step and my recipe reflects this.
Well, I hope you try this incredible recipe.
If not for Easter, no worries.
It’s wonderful any time of the year!
Just remember, for your own saftey, try and make it when you can share it with others so you don’t eat 1/2 the pan yourself like I did!!!!!
Makes 12-16 bars depending on the size you cut 🙂
Source:Willow Bird Baking
- Yield : Serves 12-16
- 1 Cup (2 Sticks) Unsalted Butter, Cold
- 2 Cups Flour
- 3/4 Cup Powdered Sugar
- 3 Cups Half and Half
- 3 Cups Coconut Milk
- 4 Eggs, Large
- 1 1/2 Cups Granulated Sugar
- 2/3 Cups Cornstarch
- 1/2 Teaspoon Salt
- 1 1/2 Cups Sweetened Flaked Coconut
- 1/2 Teaspoon Coconut Extract
- 1/2 Teaspoon Vanilla Extract
- 1 Cup Sweetened Flaked Coconut
- 2 Cups Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Powdered Sugar
1. Make the Crust: Preheat oven to 350 degrees. Line a 9 X 13 inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with non stick cooking spray.
2. Slice each stick of cold butter into about 8 slices. In the bowl of a food processor add flour, powdered sugar and sliced butter . Pulse until butter pieces are about the size of peas. Pour mixture into prepared baking dish and press into dish evenly. Bake in preheated oven for 18-20 minutes until edges of the crust begin to brown. Set aside and cool.
3. On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in preheated oven until golden brown. Set aside and use for topping.
4. Make the Filling: In a large sauce pan over medium, to medium-low heat, add half and half, coconut milk, eggs, sugar, cornstarch and salt, cook stirring constantly until mixture begins to bubble and becomes nice and thick. Stir in both the coconut and vanilla extract and the cocout. Pour cooked filling over crust. Allow to cool about 1/2 hour at room temperature then refrigerate for at least 4 hours.
5. Make the Topping: In a large bowl, using an electric mixer, beat whipping cream until soft peaks begin to form. Add vanilla and powdered sugar. Continue to beat until stiff peaks just form. Spread whipped cream over chilled pie filling and top with browned coconut. Pull bars out of pan and cut then serve