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Coconut Cream Pie Bars

By: Cristen    www.foodandswine.com Makes: 1 9x13 dessert
Author: Cristen

Ingredients

For the custard:

  • 1 1/3 cup sugar
  • 7 TBSP cornstarch
  • 4 cups AE Dairy Whole Milk
  • 6  egg yolks beaten
  • 2 tsp vanilla bean paste or vanilla extract
  • 2 TBSP butter
  • 1 pinch of salt
  • 1 1/2 cups toasted coconut*

For the crust:

  • 2 cups of vanilla wafer crumbs
  • 1/4 cup toasted coconut*
  • 1 stick salted butter melted
  • 1/4 cup sugar
  • For the cream cheese layer:
  • 2 eight ounce blocks of regular cream cheese at room temperature
  • 1/2 cup sugar
  • 3 TBSP AE Dairy Whole Milk

For the whipped cream topping:

  • 1 1/2 cups AE Dairy Heavy Whipping Cream
  • 1/2 cup powdered sugar sifted
  • 1 TBSP sour cream
  • 1 tsp vanilla extract

For garnish:

  • 3/4 cup toasted coconut*

Instructions

To prepare the toasted coconut:

  • Bake regular sweetened flaked coconut at 350 F on a sheet tray until golden brown (7-10 mins). Do not leave unattended, coconut can burn rather quickly and become useless.

To prepare the custard:

  • In a medium saucepan, combine sugar and cornstarch. Add milk gradually, stir until smooth. Cook over medium heat until thick. Temper egg yolks (bring them up to a warmer temperature) by adding some of the hot mixture to the egg yolks and mixing at the same time. Blend well and add egg yolks to hot mixture slowly, and off the heat. Cook until thickened (10 min-12 min simmering) and remove from heat.
  • TIP: Dip the back of a spoon in the mixture, draw a horizontal line in mixture over coated spoon. Mixture should not run together where you drew your finger across. Add vanilla, butter and salt. Add toasted coconut. Stir well. Let cool completely, 30 minutes. Chill until ready to assemble.

To prepare the crust:

  • Combine wafer crumbs, toasted coconut, melted butter and sugar until evenly mixed. Press into 9x13 pan. Chill while assembling remaining components of dessert.

To prepare the cream cheese layer:

  • Beat cream cheese, sugar and milk together until smooth. Set aside.

To prepare the whipped cream topping:

  • --Wait to do this step until immediately prior to assembling the dessert, otherwise whipped cream may deflate.
  • In a medium mixing bowl whip the cream, powdered sugar, sour cream and vanilla together until stiff peaks hold. Keep chilled.

Coconut Cream Pie Bars ASSEMBLY:

  • On top of crumb crust, spread cream cheese mixture evenly. Spoon chilled coconut custard onto cream cheese layer. Chill for 30 minutes. Whip the cream mixture and spoon on top of dessert, spreading evenly. Chill for at least 1-2 hours to 'set' the dessert so you can cut into squares nicely. Top with additional toasted coconut for garnish.

Notes

If you can chill the dessert for 4 hours or even overnight, that's better! Make this dessert ahead for great results and less to do on the big day! Easy Way Out: Swap the custard for 2 packages of prepared vanilla pudding, swap the real whipped cream for 2 containers of cool whip. It won't be as amazing, but it will certainly be delicious no doubt. No Coconut? Coconut hater? Try omitting the coconut from the recipe all together. Swap in 3 sliced bananas into the vanilla custard base instead. Garnish with vanilla wafer cookie crumbs.