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Coconut Cream Pie Bars

Coconut Cream Pie Bars
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A decadent, portable twist on the classic coconut cream pie. These bars feature four distinct layers: a crunchy toasted coconut and wafer crust, a silky cream cheese foundation, rich homemade coconut custard, and a cloud of fresh whipped cream.

Ingredients

Vanilla wafer crumbs – 2 cups

Toasted sweetened coconut – 1/4 cup

Salted butter, melted – 1/2 cup (1 stick)

Granulated sugar – 1/4 cup

Cream cheese, room temperature – 16 oz (2 blocks)

Granulated sugar – 1/2 cup

AE Dairy Whole Milk – 3 TBSP

Granulated sugar – 1 1/3 cups

Cornstarch – 7 TBSP

AE Dairy Whole Milk – 4 cups

Egg yolks, beaten – 6 large

Vanilla bean paste or extract – 2 tsp

Unsalted butter – 2 TBSP

Salt – 1 pinch

Toasted coconut – 1 1/2 cups

AE Dairy Heavy Whipping Cream – 1 1/2 cups

Powdered sugar, sifted – 1/2 cup

Sour cream – 1 TBSP

Vanilla extract – 1 tsp

Toasted coconut for garnish – 3/4 cup

Instructions

Toast coconut at 350°F for 7-10 minutes until golden; set aside.

Mix wafer crumbs, 1/4 cup toasted coconut, melted butter, and sugar. Press firmly into a 9×13 pan and chill.

In a saucepan, whisk 1 1/3 cups sugar and cornstarch. Gradually whisk in 4 cups milk.

Cook over medium heat until thickened. Temper yolks by adding a splash of hot milk mixture to them, then whisk yolks back into the pan.

Simmer for 10-12 minutes until very thick. Remove from heat; stir in vanilla, 2 TBSP butter, salt, and 1 1/2 cups toasted coconut. Cool 30 mins, then chill.

Beat cream cheese, 1/2 cup sugar, and 3 TBSP milk until smooth. Spread evenly over the chilled crust.

Spread the chilled coconut custard over the cream cheese layer. Chill for 30 minutes.

Whip heavy cream, powdered sugar, sour cream, and vanilla to stiff peaks.

Spread whipped cream over custard. Chill at least 2 hours (ideally 4+) before slicing.

Garnish with remaining toasted coconut before serving.

Notes

• Tempering the eggs is vital to prevent scrambling; go slowly with the hot liquid.

• Use the “Spoon Test”: the custard is ready when it coats the back of a spoon and holds a line drawn by your finger.

• For a shortcut, use 2 packages of instant vanilla pudding and 2 tubs of whipped topping.

• To make Banana Cream Bars, omit coconut and layer 3 sliced bananas into the custard.

• Always use room temperature cream cheese to ensure a lump-free base layer.

Find it online: https://pinchofwarmthbakes.com/coconut-cream-pie-bars/