Description
Indulge in these Toasted Coconut Cream Pie Bars, a delightful tropical dessert perfect for sharing. They offer a taste of paradise with every bite.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup toasted shredded coconut
- 1/4 cup cornstarch
- 1/4 cup water
- 2 large egg yolks
- 1 teaspoon coconut extract
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 cup toasted shredded coconut, for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in vanilla extract.
- In a separate bowl, whisk together flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined to form a dough.
- Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until lightly golden brown. Let cool slightly.
- While the crust bakes, prepare the coconut filling. In a medium saucepan, whisk together sweetened condensed milk, 1/2 cup toasted shredded coconut, cornstarch, water, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring, then remove from heat. Stir in coconut extract.
- Pour the hot coconut filling over the slightly cooled crust. Spread evenly.
- Bake for 15-20 minutes more, or until the filling is set and lightly golden around the edges. Let cool completely on a wire rack.
- Once cooled, prepare the whipped topping. In a chilled bowl, beat heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream evenly over the cooled coconut filling. Sprinkle with the remaining 1/4 cup toasted shredded coconut.
- Chill the bars for at least 1 hour before cutting into squares.
Notes
- Ensure your butter is truly softened for the best crust texture.
- Toast shredded coconut in a dry skillet over medium-low heat, stirring frequently, until golden brown. Watch closely as it can burn quickly.
- Using egg yolks adds richness and helps thicken the filling.
- Allowing the bars to chill completely is crucial for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 350
- Sugar: Approx. 30g
- Sodium: Approx. 80mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 1g
- Protein: Approx. 3g
- Cholesterol: Approx. 30mg