Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, coconut cream pie bars. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Dollop the cream over your bars and gently spread it around. Chill until ready to serve to let the whipped cream set up. These homemade Coconut Cream Pie Bars start with an easy pie crust, filled with a thick creamy filling and topped with fresh whipped cream! I love it in pies, cakes and coconut-flavored drinks.
Coconut Cream Pie Bars is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Coconut Cream Pie Bars is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have coconut cream pie bars using 27 ingredients and 23 steps. Here is how you cook it.
The ingredients needed to make Coconut Cream Pie Bars:
- Take For Coconut Shortbread crust
- Get 1 1/2 cups all purpose flour
- Make ready 1 cup shredded sweetened coconut
- Get 1/2 cup confectioner's sugar
- Take 3/4 cup cold salted butter, cut into about 10 pieces
- Take For Chocolate Ganache Layer
- Prepare 6 ounces semi sweet chocolate, chopped
- Take 1/3 cup heavy cream
- Get For Coconut Cream Filling
- Prepare 3 cups light cream or half and half
- Prepare 3 cups coconut milk
- Prepare 4 large eggs
- Take 2/3 cup cornstarch
- Make ready 1 1/2 cup granulated sugar
- Prepare 1/4 teaspoon salt
- Make ready 1 teaspoon vanilla extract
- Make ready 1/2 teaspoon coconut extract
- Get 1/2 cup sweetened shredded coconut
- Prepare For Topping
- Get 2 cups cold heavy whipping cream
- Take 1/2 cup confectioners sugar
- Make ready 1 teaspoon vanilla extract
- Make ready 1 teaspoon unflavored gelitin
- Prepare 1/4 cup cold water
- Make ready For Garnish
- Prepare 1 cup shredded sweetened coconut, toasted, recipe below
- Get chocolate shavings as needed
These cool dreamy coconut cream pie bars with a whipped topping and toasted coconut finish are the ideal warm-weather dessert. They have a totally easy prep with a simple cookie crust and sweet coconut-y filling. These little babies just call to people again….and again ….until they're gone. You'll make them over and over!
Steps to make Coconut Cream Pie Bars:
- Make crust.
- 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
- In a large bowl mix together the flour, confectioner's sugar, salt and coconut
- Add the butter pieces and with a pastry cutter or your fingers combine until it resembles a crumb mixture
- Press evenly into prepared pan. Bake until golden about 18 to 22 minutes. Remove to rack, cool 5 minutes before adding chocolate ganache layer
- 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
- 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
- Make Coconut Cream Filling
- 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
- Pour warm filling over cooled crust. Let stand at room temperature about 20 minutes before refrigerating until set, at least 4 hours
- For Whipped Cream Topping
- Place cold water and unflavored gelatin in a small heat proof bowl. Let stand 5 minutes to soften
- 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
- Beat cream until it holds soft peaks, add confectioner's sugar, vanilla and liquid gelatin and beat until it holds its shape
- Spread over coconut cream layer, sprinkle on toasted coconut and chocolate shavings. Chill at least 1 hour for whipped cream to set
- Lift entire bar out with foil, then cut into bars with a sharp knife
- How to toast coconut. Preheat oven to 350
- Spread coconut in an even layer on baking sheet
- Place in oven and bake until golden 5 to 9 minutes, stirring evey minutes until golden
These little babies just call to people again….and again ….until they're gone. You'll make them over and over! Coconut Cream Pie Bars are light and creamy and just the right sweetness to finish a meal or enjoy as an afternoon treat. Flaky pie crust with coconut filling and topped with whipped cream and toasted coconut, a wonderfully easy to make dessert for any occasion! more recipes you'll love Coconut Cream Pie Gooey Bars These Coconut Cream Pie Gooey Bars are phenomenal! They taste just like a coconut cream pie but without the hassle of making a crust.
So that’s going to wrap it up with this exceptional food coconut cream pie bars recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
