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An Irresistible Dessert: Coconut Cream Pie Bars
When you think of a dessert that perfectly balances creamy, nutty, and sweet, look no further than Coconut Cream Pie Bars. This delightful treat combines a buttery crust, a luscious coconut filling, and a heavenly whipped cream topping. It’s perfect for any occasion and bound to impress your friends and family.
Why You’ll Love This Recipe
If you’re a fan of coconut, this recipe will quickly become a favorite. The layers of flavor come together to create a dessert that’s both rich and refreshing. Plus, it’s surprisingly easy to make with a few simple steps.
Kitchen Equipment You’ll Need
- 9 x 13 inch baking dish
- Aluminum foil
- Non-stick cooking spray
- Food processor
- Rimmed baking sheet
- Large saucepan
- Electric mixer
- Large bowl
Ingredients
Crust:
1 Cup (2 Sticks) Unsalted Butter, Cold
2 Cups Flour
3/4 Cup Powdered Sugar
Filling:
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
Topping:
1 Cup Sweetened Flaked Coconut
2 Cups Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1/4 Cup Powdered Sugar
Step-by-Step Instructions
- Make the Crust: Preheat your oven to 350 degrees. Line a 9 x 13 inch baking dish with a double thickness of aluminum foil, leaving 2-3 inches hanging over the long sides. Spray generously with non-stick cooking spray.
- Slice each stick of cold butter into about 8 slices. In a food processor, combine flour, powdered sugar, and sliced butter. Pulse until the butter pieces are about the size of peas. Pour the mixture into the prepared baking dish and press it evenly into the dish. Bake in the preheated oven for 18-20 minutes, until the edges of the crust begin to brown. Set aside to cool.
- On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in the preheated oven until golden brown. Set aside to use for the topping.
- Make the Filling: In a large saucepan over medium to medium-low heat, combine half and half, coconut milk, eggs, sugar, cornstarch, and salt. Cook, stirring constantly, until the mixture begins to bubble and thickens. Stir in both the coconut and vanilla extracts and the coconut. Pour the cooked filling over the crust. Allow it to cool for about 30 minutes at room temperature, then refrigerate for at least 4 hours.
- Make the Topping: In a large bowl, use an electric mixer to beat the whipping cream until soft peaks begin to form. Add vanilla and powdered sugar. Continue to beat until stiff peaks just form. Spread the whipped cream over the chilled pie filling and top with browned coconut. Remove the bars from the pan and cut them into pieces to serve.
Tips for Success
- Ensure your butter is cold for a flaky crust.
- Stir the filling constantly to prevent it from sticking to the pan.
- Chill the bars thoroughly for the best texture.
Additional Tips and Variations
For a tropical twist, add a teaspoon of pineapple extract to the filling. You can also sprinkle some chopped nuts over the whipped cream for added crunch.
Nutritional Highlights (Per Serving)
Each serving of Coconut Cream Pie Bars is a delightful indulgence. While exact nutritional information may vary, you can expect a balance of carbohydrates, fats, and proteins, with a good dose of calcium from the milk and cream.
Frequently Asked Questions (FAQ)
- Can I use a different type of milk? Yes, you can substitute regular milk for half and half, but the consistency might be slightly thinner.
- How should I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
- Can I make this recipe ahead of time? Absolutely! You can make it a day in advance and whip the cream topping just before serving.
Conclusion
Indulge your sweet tooth with these Coconut Cream Pie Bars, a perfect blend of textures and flavors. I encourage you to give this recipe a try and share your delightful results with friends and family. Happy baking!
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