Coconut Cream Pie Bars
Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.
Servings: 24 slices
Calories: 234kcal
Ingredients
Crust
- 8 oz. vanilla wafers $1.91
- 8 Tbsp salted butter, melted $1.00
- 1 pinch salt $0.01
Filling & Topping
- 1.5 cups unsweetened flaked coconut, divided $1.19
- 1 14oz. can sweetened condensed milk $2.19
- 1 12oz. can evaporated milk $1.50
- 2 13.5oz. cans coconut milk $5.98
- 1/4 tsp salt $0.02
- 1/4 cup brown sugar $0.11
- 2 Tbsp granulated sugar $0.05
- 3/4 cup all-purpose flour $0.11
- 1/4 cup cornstarch $0.12
- 2 Tbsp water $0.00
- 3 large eggs yolks, beaten $0.27
- 4 Tbsp salted butter $0.50
- 1 tsp vanilla extract $0.72
- 2 cups whipped cream $1.28
Instructions
Crust
- In a blender or food processor, blend the vanilla wafers into a sandy consistency.
- Mix in the melted butter and salt until the cookie crumbs are completely saturated and have deepened in color.
- Press the cookie crust into an 11x7-inch baking dish in an even layer and freeze. If you don't have an 11x7-inch dish, use any square or rectangle dish with a 10-cup (2.5 qt) volume.
Filling
- Add the unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don't burn. Remove them from the pan when they are golden brown.
- Add 1 cup of the toasted coconut flakes, the condensed milk, evaporated milk, coconut milk, salt, brown sugar, granulated sugar, and flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.
- Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.
- In a small bowl, add the water to the egg yolks. Mix in the cornstarch to create a slurry, then add it to the milk mixture in the pan. Cook over medium heat, stirring constantly until the custard bubbles in spurts.
- Take the pan off the heat and add the butter and vanilla extract. Mix until the butter dissolves.
- Strain the mixture through a fine-mesh sieve directly into the chilled crust. Refrigerate until set, about 2 to 3 hours.
- Top with whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.
See how we calculate recipe costs here.
Nutrition
Serving: 1bar | Calories: 234kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Sodium: 134mg | Fiber: 1g