Coconut Cream Pie Bars

@lovevivvCoconut cream pie featuring one of my favorite pans by @From Our Place ❤️🥥 Ingredients For the crust - 2 cups graham crackers, crushed - 5 tbsps unsalted butter, melted For the filling - 1/2 cup granulated sugar - 1/4 cup cornstarch - 1 cup coconut milk - 1 cup half-and-half - 4 egg yolks - 3 tbsps butter, cubed - 1 1/4 cups sweetened flaked coconut - 2 tsps vanilla extract - Optional: 1 tsp coconut extract For whipped cream topping: - 1 cup heavy whipping cream - 3 tbsps powdered sugar - 1 tsp coconut extract - Toasted coconut, for topping Directions - Preheat the oven to 350°F. Line an 8x8 pan with parchment paper. - To make the crust: combine the crushed graham crackers and melted butter until fully combined. Press into the prepared pan, while going up the edges a little. Bake for 10 minutes. Remove and set aside while you make the filling. - In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until combined. - Add in the coconut milk and half and half whisk until smooth and combined. Add in the eggs. - Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat and whisk in the butter, coconut flakes, and vanilla extract, whisking vigorously until combined. - Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes. - Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 1-2 hours. For the whipped cream: - In a medium bowl, beat the heavy whipping cream and powdered sugar together on high speed until stiff peaks form, about 5-7 minutes. - Spread the whipped cream evenly over the pie and top with the toasted coconut. - Store leftovers covered in the fridge up to 3 days. - To toast the coconut, simply place the coconut in a dry small skillet and cook over medium-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant and toasted. Cool.

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Ingredients

For the crust

• 2 cups graham crackers, crushed

• 5 tbsps unsalted butter, melted

For the filling

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• 1 cup coconut milk

• 1 cup half-and-half

• 4 egg yolks

• 3 tbsps butter, cubed

• 1 1/4 cups sweetened flaked coconut

• 2 tsps vanilla extract

• Optional: 1 tsp coconut extract

For whipped cream topping:

• 1 cup heavy whipping cream

• 3 tbsps powdered sugar

• 1 tsp coconut extract

• Toasted coconut, for topping

Directions

• Preheat the oven to 350°F. Line an 8x8 pan with parchment paper.

• To make the crust: combine the crushed graham crackers and melted butter until fully combined. Press into the prepared pan, while going up the edges a little. Bake for 10 minutes. Remove and set aside while you make the filling.

• In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until combined.

• Add in the coconut milk and half and half whisk until smooth and combined. Add in the eggs.

• Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat and whisk in the butter, coconut flakes, and vanilla extract, whisking vigorously until combined.

• Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes.

• Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 1-2 hours.

For the whipped cream:

• In a medium bowl, beat the heavy whipping cream and powdered sugar together on high speed until stiff peaks form, about 5-7 minutes.

• Spread the whipped cream evenly over the pie and top with the toasted coconut.

• Store leftovers covered in the fridge up to 3 days.

• To toast the coconut, simply place the coconut in a dry small skillet and cook over medium-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant and toasted. Cool.