Coconut Cream Pie Bars

Brighten up a dreary winter day with these zesty coconut cream pie bars. Top with whipped cream and toasted fresh coconut curls for added flavor.

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  • Makes: 36 servings
  • Makes: 32 bars
  • Prep: 30 mins
  • Bake: 40 mins 350°F
  • Cool: 1 hr

Coconut Cream Pie Bars

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Set aside.
  2. For crust, in a large bowl stir together flour, the 3/4 cup flaked coconut, powdered sugar, and lime peel. Add butter, stirring to combine. (Mixture will be crumbly; keep stirring until it comes together.) Press evenly onto the bottom of the prepared baking pan. Bake about 20 minutes or until crust is light brown. Cool on a wire rack.
  3. For filling, in a large saucepan stir together granulated sugar, cornstarch, and salt. Gradually stir in milk and cream of coconut. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in coconut extract and vanilla. Pour warm mixture over crust.
  4. Bake about 20 minutes more or until filling is set. Cool on a wire rack for 1 hour. Cover and chill for 3 to 6 hours before serving. Using the edges of the foil, lift uncut bars out of pan. Cut into bars. Garnish with whipped cream and coconut curls.

From the Test Kitchen

*Tip:

Look for cream of coconut among the drink mixers in liquor stores.

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Nutrition Facts (Coconut Cream Pie Bars)

  • Per serving:
  • 197 kcal ,
  • 12 g fat
  • (8 g sat. fat ,
  • 57 mg chol. ,
  • 92 mg sodium ,
  • 21 g carb. ,
  • 1 g fiber ,
  • 13 g sugar ,
  • 2 g pro.
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