Coconut Cream Pie Bars. Occasionally someone considering adopting a turtle will ask me if Squirt, my red-eared slider, is difficult to care for. Easier than a turtle: these coconut cream pie bars. They're also tastier, too, I'd wager.

Coconut Cream Pie Bars This coconut cream pie recipe features a creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. But coconut cream pie isn't *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought.

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, coconut cream pie bars. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Occasionally someone considering adopting a turtle will ask me if Squirt, my red-eared slider, is difficult to care for. Easier than a turtle: these coconut cream pie bars. They're also tastier, too, I'd wager.

Coconut Cream Pie Bars is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Coconut Cream Pie Bars is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. 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:

  1. {Get of For Coconut Shortbread crust.
  2. {Make ready 1 1/2 cups of all purpose flour.
  3. {Get 1 cup of shredded sweetened coconut.
  4. {Get 1/2 cup of confectioner's sugar.
  5. {Get 3/4 cup of cold salted butter, cut into about 10 pieces.
  6. {Get of For Chocolate Ganache Layer.
  7. {Get 6 ounces of semi sweet chocolate, chopped.
  8. {Make ready 1/3 cup of heavy cream.
  9. {Prepare of For Coconut Cream Filling.
  10. {Get 3 cups of light cream or half and half.
  11. {Take 3 cups of coconut milk.
  12. {Get 4 of large eggs.
  13. {Prepare 2/3 cup of cornstarch.
  14. {Get 1 1/2 cup of granulated sugar.
  15. {Get 1/4 teaspoon of salt.
  16. {Make ready 1 teaspoon of vanilla extract.
  17. {Get 1/2 teaspoon of coconut extract.
  18. {Make ready 1/2 cup of sweetened shredded coconut.
  19. {Get of For Topping.
  20. {Take 2 cups of cold heavy whipping cream.
  21. {Prepare 1/2 cup of confectioners sugar.
  22. {Make ready 1 teaspoon of vanilla extract.
  23. {Prepare 1 teaspoon of unflavored gelitin.
  24. {Make ready 1/4 cup of cold water.
  25. {Prepare of For Garnish.
  26. {Make ready 1 cup of shredded sweetened coconut, toasted, recipe below.
  27. {Prepare of chocolate shavings as needed.

Coconut Cream Pie Bars are an absolutely irresistible no-bake dessert! 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. A real old fashioned, homemade from scratch recipe!

Instructions 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.
  6. .
  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.
  17. .
  18. Lift entire bar out with foil, then cut into bars with a sharp knife.
  19. .
  20. .
  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.

COCONUT CREAM PIE BARS — Layers of sweetened cream cheese, coconut cream pudding and homemade whipped cream come together on a These bars start with a baked pecan shortbread crust, although I imagine you could also do a graham cracker crust, or shortbread minus the nuts. These Coconut Cream Pie Bars have a rich coconut cream filling set in an easy press-in delicious cookie crust! Big family gatherings and potluck perfect! Serving up these sweet delicious coconut cream pie bars requires minimal effort. Just press-in the crust and toss it in the oven while you.

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