Recipes and Cooking Coconut Cream Pie Bars 4.0 (1) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 6, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 40 mins Cool Time: 1 hrs Chill Time: 3 hrs Total Time: 5 hrs 10 mins Servings: 36 Yield: 32 bars Jump to Nutrition Facts Ingredients 2 cup all-purpose flour ¾ cup flaked coconut ½ cup powdered sugar 1 teaspoon finely shredded lime peel 1 cup butter, softened 1 cup granulated sugar ¼ cup cornstarch ¼ teaspoon salt 3 cup whole milk ⅔ cup cream of coconut* 5 egg yolks, lightly beaten 1 ¼ teaspoon coconut extract 1 teaspoon vanilla 1 cup whipped cream ¼ cup fresh coconut curls or coconut shards, toasted if desired Directions Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Set aside. 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. 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. 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. *Tip: Look for cream of coconut among the drink mixers in liquor stores. Rate it Print Nutrition Facts (per serving) 197 Calories 12g Fat 21g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 197 % Daily Value * Total Fat 12g 15% Saturated Fat 8g 40% Cholesterol 57mg 19% Sodium 92mg 4% Total Carbohydrate 21g 8% Total Sugars 13g Protein 2g Vitamin C 0.1mg 1% Calcium 37.8mg 3% Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.