Toasted Coconut Cream Pie Bars
by Jessie Daye
Toasted Coconut Cream Pie Bars
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs * you can use vanilla wafers, but omit the brown sugar
- 6 tablespoons unsalted butter melted
- 2 tablespoons packed light brown sugar
- 1-2 tablespoons sweetened shredded coconut * toasted works as well
- Pinch of sea salt
Coconut Cream Custard
- ½ cup granulated sugar
- 4 tablespoons cornstarch
- ¼ teaspoon fine sea salt
- 1 cup whole milk
- 1 teaspoon lime juice *optional
- ½ Teaspoon lime zest *optional
- 1 cup full-fat canned coconut cream
- 5 large egg yolks only room temperature *(If your eggs are extra large only use 4 yolks)
- 2 tablespoons cold unsalted butter
- 2 ½ cups sweetened shredded coconut divided
- 1 teaspoon vanilla bean paste or extract
Whipped Cream
- 1 cup heavy whipping cream cold
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon coconut extract optional
- Toasted shredded coconut for garnish
Method
- Toast the Coconut. In a dry pan toast only 1 1/2 cups of shredded coconut, stirring gently until golden, about 5 minutes. Let cool completely before using. Reserve a small handful or about 2 tablespoons for the crust and save the rest to layer on the custard.
- Make the Graham Cracker Crust. Preheat your oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, coconut, and salt. Stir in the melted butter until the mixture resembles wet sand.
- Firmly press the mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass.
- Bake for 10 to 12 minutes, or until lightly golden. Cool completely.
- In a medium saucepan add the whole milk, coconut cream, and egg yolks and whisk until smooth. Add in the granulated sugar, cornstarch, and sea salt. *If using lime, add in the juice or zest now. Transfer to the stovetop.
- Cook over medium heat for about 5 minutes whisking constantly and scraping the bottom and corners of the pan, until the custard thickens. Once it reaches a gentle boil, continue whisking for 1 minute.
- Remove from the heat and whisk in the cold butter, one cube at a time, allowing each piece to melt completely before adding the next. Stir in the vanilla bean paste or extract.
- Pour the custard into the cooled crust and smooth the top with an offset spatula.
- Press plastic wrap directly onto the surface of the custard and refrigerate for at least 4 hours, or overnight, until set.
- Make the Whipped Cream. Beat the heavy cream, powdered sugar, vanilla extract, and coconut extract until medium to stiff peaks form. Spread or pipe over the chilled bars.
- Sprinkle generously with additional toasted coconut.
Notes
Store bars in a covered container in the refrigerator for up 2-3 days.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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