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Coconut Cream Pie Bars Recipe

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This recipe for Coconut Cream Pie Bars is from The Applegate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 C sweetened flaked coconut
3 boxes (5.3 oz ea) shortbread cookies, coarsely broken
1 C plus 2 T sugar
6 T cornstarch
1/2 t salt
4-1/2 C whole milk
6 lg egg yolks
6 T cold unsalted butter cut into small pieces
1-1/2 Cups heavy cream
3 T powdered sugar
Directions:
Directions:
Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet, bake stirring one or two times until golden (takes about 8-10 min). Cool completely. Process cookies and ½ cup coconut in a food processor, until finely ground and mixture begins to clump together (about 2 min). Transfer mixture to a 9x13 rimmed edge pan. Press into an even layer on bottom. Bake until golden and firm to touch (12-15 min), cool on wire rack. Whisk together sugar, cornstarch and salt in large saucepan. Whisk in milk and egg yolks. Cook over medium heat and continue whisking until mixture comes to a boil in 5-6 min. Continue to cook until thick (about 3 more min) Remove from heat, add butter, whisking until combined and stir in 1-1 /2 c coconut. Spoon custard into cooled crust. Smooth top with an offset spatula. Press plastic wrap directly onto custard surface, Refrigerate about 3 hours until set. Cut into 24 bars (3in x 1 ½ in). Beat cream and powdered sugar in large chilled bowl until stiff peaks form. Spoon into pastry bag with medium star tip and pipe a zig zag pattern over each bar, sprinkle bars with remaining 1/2 C coconut.

 

 

 

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