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To create these delightful Coconut Cream Pie Bars, you need a few key ingredients. Here’s what you will gather: - 1 ½ cups graham cracker crumbs - ½ cup unsweetened shredded coconut - ⅓ cup granulated sugar - ½ cup unsalted butter, melted - 1 cup heavy cream - 1 can (14 oz) sweetened condensed milk - ½ cup coconut milk - 3 large egg yolks - 2 tablespoons cornstarch - 1 teaspoon vanilla extract - 1 cup whipped cream (for topping) These ingredients work together to create a creamy and flavorful filling, all resting on a crunchy crust. After your bars are ready, you can add fun garnishes to make them pop! Here are some options: - Extra shredded coconut - Fresh lime zest - Mint leaves for color These garnishes will elevate the look and taste of your bars, making them perfect for any gathering. You will need some basic tools to make these bars. Here’s a list: - 8x8-inch baking pan - Mixing bowls - Whisk - Medium saucepan - Sharp knife Having these tools handy will help you create your Coconut Cream Pie Bars with ease. For the full recipe, check out the detailed steps I’ve provided! To start, preheat your oven to 350°F (175°C). This step makes sure your crust bakes evenly. In a large bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of unsweetened shredded coconut, and ⅓ cup of granulated sugar. Pour in ½ cup of melted unsalted butter and mix well. You want the mixture to be crumbly but hold together when pressed. Firmly press this mix into the bottom of a greased 8x8-inch baking pan. Bake it for 10 minutes, then let it cool completely. Next, grab a medium saucepan and set it over medium heat. Whisk together 1 cup of heavy cream, 1 can of sweetened condensed milk, and ½ cup of coconut milk. Add in 3 large egg yolks, 2 tablespoons of cornstarch, and 1 teaspoon of vanilla extract. Keep whisking as you heat the mix. This helps prevent it from sticking. Cook for about 5-7 minutes until it thickens and simmers gently. Once your filling is thick, take it off the heat. Carefully pour the filling over your cooled crust. Spread it evenly so each bite has that yummy coconut flavor. Cover the pan with plastic wrap or foil. Place it in the fridge to chill for at least 4 hours. This cooling time is key to getting the right texture. When ready, cut the bars into squares or rectangles. Top each piece with whipped cream, a sprinkle of shredded coconut, and a zest of fresh lime for a tasty finish. Enjoy your Coconut Cream Pie Bars! Check out the Full Recipe for more details. To make a great crust, use fresh graham cracker crumbs. You can crush whole crackers in a bag. Mix them with shredded coconut, sugar, and melted butter. Press this mix into the pan firmly. Bake at 350°F for exactly 10 minutes. Let it cool completely before adding the filling. This helps keep the crust crunchy. One common mistake is not cooling the crust. If it’s warm, the filling will melt. Another mistake is overcooking the filling. Stir it constantly on medium heat. Stop when it thickens and simmers. If you add too much heat, the filling may curdle or burn. To boost flavor, use high-quality coconut milk and vanilla extract. You can also try adding lime zest to the filling. This adds a bright taste. For a fun twist, mix in some crushed pineapple. It gives a tropical vibe. Finally, top each bar with extra whipped cream and shredded coconut before serving. This makes them look and taste amazing. For the complete process, check the Full Recipe. {{image_4}} You can make your Coconut Cream Pie Bars even better by adding pineapple. Pineapple adds a sweet and tangy flavor. Use crushed pineapple for the best results. Just drain the excess juice before mixing it into the filling. Add about ½ cup of crushed pineapple to the filling. This will give a nice tropical twist that complements the coconut taste. If you need a dairy-free option, don’t worry! You can swap the heavy cream and butter for dairy-free versions. Use coconut cream instead of heavy cream. For butter, try using coconut oil or a dairy-free butter substitute. This way, you can still enjoy creamy bars without any dairy. You can have fun with toppings too! Instead of whipped cream, try using coconut whipped cream for a fresh twist. You can top the bars with chopped nuts or fresh fruit. Sliced bananas or kiwi add color and flavor. Shredded coconut or lime zest can give a nice finish. Each topping choice can change the flavor and look of your bars. For the full recipe, check out the Coconut Cream Pie Bars 🥥 recipe above. To store leftover Coconut Cream Pie Bars, place them in an airtight container. This keeps the bars fresh and prevents them from drying out. Make sure to layer parchment paper between the bars if stacking them, so they don’t stick together. Store them in the fridge for up to five days. You can freeze these bars for later enjoyment. First, cut the bars into squares. Wrap each piece in plastic wrap tightly. Then, place the wrapped bars in a freezer-safe bag or container. They will stay good for about three months. When you're ready to eat them, let the bars thaw in the fridge overnight. These bars are best served chilled, so reheating is not usually needed. If you prefer them slightly warm, use a microwave. Heat them in short bursts of 10 seconds. Be careful not to heat too long, as they can become too soft. Enjoy these delightful bars straight from the fridge for the best taste. Yes, you can use fresh coconut. Fresh coconut adds a nice texture and flavor. Just make sure to finely chop it. This helps the fresh coconut mix well with your other ingredients. If you prefer, you can toast it for an added depth of flavor. Coconut Cream Pie Bars last about five days in the fridge. Make sure to keep them covered. This keeps them fresh and prevents them from absorbing any smells from your fridge. If you want the best taste, eat them within the first few days. Absolutely! You can make these bars a day or two in advance. Just prepare them as the recipe states and chill them. They taste great after a day in the fridge. This makes them perfect for parties or gatherings. Just remember to add the whipped cream before serving for the best look and taste. Check out the Full Recipe to get started! Coconut cream pie bars are a tasty treat, easy to make and share. We covered the key ingredients, tools, and steps to create them. I shared tips to perfect your crust and avoid common mistakes. You can try fun variations or store leftovers with simple methods. Now, it’s time to get creative in the kitchen and enjoy these delicious bars. They will please your friends and family! Happy baking!

Coconut Cream Pie Bars

Indulge in the tropical goodness of Coconut Cream Pie Bars! These easy-to-make treats feature a crunchy graham cracker crust topped with a rich coconut filling, all finished with a fluffy whipped cream topping. Perfect for any occasion, they're a delicious way to satisfy your sweet tooth.Click through to explore and whip up this tasty dessert today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

⅓ cup granulated sugar

½ cup unsalted butter, melted

1 cup heavy cream

1 can (14 oz) sweetened condensed milk

½ cup coconut milk

3 large egg yolks

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 cup whipped cream (for topping)

Extra shredded coconut and lime zest for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it's ready for baking the crust.

    Prepare the Crust: In a large mixing bowl, combine the graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Mix the ingredients until they are thoroughly combined and form a crumbly texture. Press this mixture firmly and evenly into the bottom of a greased 8x8-inch baking pan to create a solid crust. Bake in the preheated oven for 10 minutes, then remove and allow it to cool completely.

      Make the Filling: In a medium saucepan set over medium heat, whisk together the heavy cream, sweetened condensed milk, coconut milk, egg yolks, cornstarch, and vanilla extract. Continuously whisk the mixture while it heats up, ensuring that it does not stick to the bottom of the saucepan. Cook for about 5-7 minutes, or until the mixture thickens and begins to simmer gently.

        Combine Filling and Crust: Once the filling has thickened, take it off the heat and carefully pour it over your cooled graham cracker crust. Spread the filling evenly to ensure every portion receives the delicious coconut flavor.

          Chill: Cover the baking pan with plastic wrap or foil and place it in the refrigerator. Allow the bars to chill for at least 4 hours, or until the filling is fully set. This step is crucial for achieving the right texture.

            Cut and Serve: After the filling has set, if you used parchment paper, lift the bars out of the pan using the paper edges. Use a sharp knife to cut the dessert into squares or rectangles. Just before serving, add a generous dollop of whipped cream on top of each piece and finish with a sprinkle of shredded coconut and a zest of fresh lime to enhance the flavor.

              Prep Time: 15 minutes | Total Time: 4 hours 25 minutes | Servings: 9-12 bars

                - Presentation Tips: Serve the bars chilled on a decorative plate. For an added touch, place a few fresh mint leaves alongside the bars for a burst of color and freshness.