Irresistible Coconut Cream Pie Bars
A delightful twist on the classic coconut cream pie, these bars feature a creamy coconut-infused filling in a buttery crust, topped with whipped cream and toasted coconut.
Ingredients
For the crust
- 1 cup all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
- ½ cup unsweetened shredded coconut Avoid sweetened coconut to regulate the dessert's sweetness.
- ½ cup butter, softened Can be replaced with vegan butter or coconut oil for dairy-free option.
For the filling
- 1 cup sugar
- 2 cups coconut milk Can be substituted with almond milk or other non-dairy milk.
- 3 large eggs Flax eggs or commercial egg replacer can be used for egg-free versions.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For topping and garnish
- 1 cup whipped cream Can use plant-based whipped cream for a dairy-free option.
- to taste additional shredded coconut Toast for enhanced flavor.
Instructions
Preparation
- Gather all ingredients and ensure they are at room temperature. Preheat your oven to 350°F (175°C).
Baking the crust
- In a medium bowl, combine flour, shredded coconut, and softened butter. Mix until crumbly, then press into the bottom of a greased baking dish. Bake for about 15 minutes or until lightly golden.
Making the filling
- In a separate bowl, whisk together sugar, coconut milk, eggs, vanilla extract, and salt until smooth.
Assembling the pie bars
- Once the crust has baked, pour the coconut filling over the crust and spread evenly. Bake for an additional 25-30 minutes until the filling is set with a slight jiggle in the center.
Cooling
- Remove from oven and cool completely at room temperature. Transfer to the refrigerator and chill for at least 2 hours.
Serving
- Slice into equal squares and top each bar with whipped cream and additional shredded coconut before serving.
Notes
These bars are best served cold and can be customized with various toppings or flavorings. The recipe can be modified for dietary preferences easily.