Coconut Cream Pie Bars (Print Version)
# Ingredients:
→ Crust
01 -
1 ¾ cups all-purpose flour
02 -
½ teaspoon salt
03 -
½ cup vegetable oil
04 -
2 tablespoons water
→ Filling
05 -
2 cups half and half
06 -
4 egg yolks
07 -
½ cup sugar
08 -
¼ cup cornstarch
09 -
3 tablespoons salted butter
10 -
1 cup sweetened flaked coconut
11 -
1 ½ teaspoons coconut extract
→ Topping
12 -
2 cups heavy whipping cream
13 -
⅓ cup sugar
14 -
1 ½ teaspoons vanilla extract
15 -
1 cup sweetened flaked coconut
# Instructions:
01 -
Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray. In a medium bowl, mix all-purpose flour, salt, vegetable oil, and water until combined well. Spread the crust mixture into the prepared baking dish. Poke the dough all over with a fork. Bake for 10-15 minutes until crust is light golden brown and not doughy. Let the crust cool.
02 -
In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and cornstarch. Slowly stir in the half-and-half and egg mixture, continuing to whisk. Increase heat to high and whisk until thickened, being careful not to leave unattended. Remove from heat and stir in salted butter, sweetened flaked coconut, and coconut extract. Spread the filling over the cooled crust. Cover with plastic wrap and refrigerate for about 1 hour.
03 -
Using a stand mixer with a whisk attachment or a hand whisk, whip the heavy cream on medium-high speed. Add sugar and vanilla extract gradually while whisking until soft peaks form. Spread the whipped cream evenly over the chilled filling layer.
04 -
Preheat the oven to 325°F. Spread the sweetened flaked coconut on a baking pan. Toast in the oven for 5-10 minutes, stirring every couple of minutes to prevent burning. Let cool, then sprinkle over the whipped cream layer. Slice and serve.
# Notes:
01 -
Ensure not to leave the filling mixture unattended on the heat to avoid lumps or burning.