Best Coconut Cream Pie Bars Recipes

COCONUT CREAM PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.
• Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.
• Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.
• Refrigerate until set, about 2 hours. Cut into bars.

COCONUT CREAM PIE BARS RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Combine crust ingredients and spread into a 9x13 baking dish. Poke dough all over with a fork. This keeps the dough from puffing up too much while baking. Bake for about 10-15 minutes. Crust should be a light golden brown and not "doughy." Let the crust cool. Then prepare the filling. In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk. Bring heat up to high and continue to whisk. Do not leave your pot. Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened.Take the saucepan off the heat and stir in 3 tablespoons butter, 1 cup coconut and coconut extract. Stir well. Then spread pudding mixture over crust. Cover with plastic wrap. Then pop it in your fridge to cool for about an hour.= Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer. Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325°F. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5 to 10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool. Sprinkle bars with toasted coconut then slice, serve and enjoy.

COCONUT CREAM PIE GOOEY BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
• In a large bowl, combine the cake mix, melted butter, egg and dry coconut creme pudding mix until combined. Press the mixture onto the bottom of the pan in an even layer. Set aside.
• In the bowl of a stand mixer, cream the cream cheese until soft, about 1 minute. Add in the eggs, one at a time, then add in the coconut extract. Beat in the powdered sugar and melted butter until completely combined. Fold in the shredded coconut.
• Pour the mixture evenly over the crust in the pan and bake for approximately 30-40 minutes or until golden brown and just about set. The center may be slightly gooey still - this is okay and you do not want to over-bake! Cool completely, then refrigerate for about 2 hours or until set. Dust with additional powdered sugar just before serving.

~ COCONUT CREAM PIE BARS ~

Steps:

• Gather ingredients; I measure everything out it makes things easier. Preheat oven to 350 degree
• Line a 9 x 13 baking dish with parchment paper, making sure you leave some overhang for easy removal. If not removing from pan, can skip the parchment paper.
• Make the crust: I do this in my food processor, it is so much easier. If you don't have a food processor; cut the butter into the flour and confectioners' sugar; mixing well.
• Pour the crust into the baking dish, and press into the dish evenly.
• Bake for roughly 20 minutes or until crust becomes a light brown. Cool on a wire rack. Keep oven preheated for toasting coconut.
• Now, toast 1/2 cup coconut; by spreading out on a baking sheet. Watch closely that is doesn't burn. When medium brown in color; remove to cool, set aside
• Meanwhile, make your Ganache: I used my food scale and measured out about 3 oz of semi-sweet chocolate chips, and 3 oz of bittersweet chocolate chips. Place in a small bowl. In a small saucepan, bring the cream to a simmer, making sure it doesn't burn. Pour the cream over the chocolate and let set for 2 minutes.
• Whisk the chocolate and cream until well blended and shiny. If all of the chocolate didn't melt, heat in the microwave for about 15 seconds or long enough to finish melting. Set aside till crust is finished and cooled slightly
• Spread Ganache onto the semi - cooled crust, spread evenly, refrigerate till Ganache is set firmly, about 30 minutes.
• Make the coconut filling: In a large saucepan, combine the half and half, coconut milk, eggs, corn starch, sugar and salt.
• Bring to a boil on medium - high heat; stirring constantly until thickened. About 15 - 20 minutes.
• When thickened; add coconut extract and vanilla extract; stir in the 1 1/2 cups of untoasted coconut.
• Pour the filling over your chilled ganache and place in the fridge to chill until firm, about 2 to 4 hours. When cool, lift out of pan by grasping both ends of the parchment paper; pull the paper gently from all sides. I slipped a hand under each end, and lifted right off the paper and back into the dish. The crust is firm enough by then.
• When chilled spread cool whip evenly, and sprinkle the toasted coconut on top. I have used a homemade cool whip.
• Enjoy!!