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To make Coconut Cream Pie Bars, you need a few simple ingredients. Each one plays a key role in creating that creamy, dreamy taste. Here’s what you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/4 cup granulated sugar - 1 (14 oz) can coconut milk - 1 cup heavy whipping cream - 1/2 cup sweetened shredded coconut - 3/4 cup powdered sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup cornstarch - 1/4 teaspoon salt - Toasted coconut flakes, for garnish These ingredients come together to make a treat that is both rich and refreshing. The graham cracker crumbs form a buttery crust that holds everything together. The coconut milk and heavy cream create that luscious filling. Each bite feels like a little slice of paradise. You can find the full recipe to guide you through every step of making these bars. Enjoy the process and savor the results! 1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish. You can use cooking spray or line it with parchment paper for easy removal. 2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture looks like wet sand. 3. Press the graham cracker mixture firmly into the bottom of the baking dish. Bake for 10 minutes, then set it aside to cool. 1. In a saucepan over medium heat, whisk together the coconut milk, heavy cream, shredded coconut, and granulated sugar. Bring this mixture to a gentle simmer. 2. In a separate bowl, whisk the eggs, cornstarch, vanilla extract, and salt until smooth. Once the coconut mixture is simmering, slowly pour it into the egg mixture while whisking. This helps avoid curdling the eggs. 3. Return the mixture to the saucepan. Cook over medium heat, stirring constantly until it thickens and bubbles gently. This should take about 5 to 7 minutes. 1. Pour the coconut filling over the baked crust. Spread it evenly with a spatula. 2. Allow the pie bars to cool to room temperature. Then cover and refrigerate for at least 4 hours to set. 3. Once set, lift the bars from the baking dish using the parchment paper. Cut into squares. 4. In a medium bowl, whip the heavy cream with powdered sugar until stiff peaks form. Top each bar with a dollop of whipped cream and sprinkle with toasted coconut flakes. For the full recipe, check the earlier section. Enjoy making your Coconut Cream Pie Bars! - Ensure the eggs are at room temperature for smooth mixing. Cold eggs can cause lumps. - Use full-fat coconut milk for a richer flavor. It adds creaminess and depth to your bars. - Whip the cream until stiff peaks form for the best texture. This makes your topping light and fluffy. - Serve chilled for the best taste. Chilling helps the flavors meld and enhances the dish. - Garnish with fresh mint for added color. It gives a nice pop and freshness to each bite. - Don’t skip chilling the bars for at least 4 hours. This step is key for the filling to set properly. - Ensure not to overcook the filling. Overcooking can lead to a rubbery texture, which is not pleasant. For the full recipe, you can check the earlier sections. Enjoy making your Coconut Cream Pie Bars! {{image_2}} You can change the flavor of these coconut cream pie bars to suit your taste. - Add a hint of lime for a tropical twist. This will brighten the bars. - Incorporate chocolate chips for a richer dessert. The chocolate adds depth to the coconut flavor. If you need a gluten-free version, it’s easy to adapt the recipe. - Substitute graham cracker crumbs with gluten-free alternatives. Look for gluten-free graham crackers or use crushed nuts. This will keep the crust tasty and firm. Making these bars vegan is simple and fun. - Use coconut cream instead of heavy whipping cream. This gives a rich, creamy texture. - Replace eggs with a flaxseed mixture or a commercial egg replacer. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until thick. This keeps the bars moist and fluffy. Explore these variations to make the bars your own. Each twist adds something special! For the complete recipe, check the Full Recipe section. Store your coconut cream pie bars in the refrigerator. They stay fresh for up to 5 days. Keep them covered to prevent drying out. You can use plastic wrap or an airtight container. To enjoy these bars later, freeze them in an airtight container. They can last up to 3 months in the freezer. Cut them into squares before freezing for easy serving later. Layer parchment paper between the bars to keep them from sticking. Thaw your frozen bars in the refrigerator overnight. This method gives the best results. Avoid thawing at room temperature to keep the texture perfect. Enjoy the creamy goodness without losing any taste or quality. Prep time is 20 minutes, total time 4 hours 30 minutes including setting. This allows the bars to chill and get firm. Chilling helps all the flavors mix well. You can easily prepare the crust and filling while you wait. Yes, but consider adjusting sugar levels to taste. Unsweetened coconut has a different flavor. It can make the bars less sweet. If you prefer a sweeter treat, add a bit more sugar to the filling. Taste it as you mix to find what you like best. All-purpose flour or tapioca starch can be used as alternatives. Both options work well in this recipe. If you use flour, use the same amount as the cornstarch. Tapioca starch may give a slightly different texture, but it’s also a good choice. The filling should coat the back of a spoon and bubble gently. This shows it has thickened correctly. If it doesn’t coat the spoon, keep cooking for a bit longer. Stir constantly to prevent it from sticking or burning. This blog post covers the essential steps to make delicious Coconut Cream Pie Bars. We explored the key ingredients, from graham crackers to coconut milk. I shared tips to perfect your recipe and suggested variations for a unique twist. Remember, patience is key; chill the bars for the best flavor. Enjoy your creation and experiment with different ingredients to make it your own. Happy baking!

Coconut Cream Pie Bars

Indulge in a tropical delight with these Coconut Cream Pie Bars! This easy recipe combines a buttery graham cracker crust with a rich coconut filling and a light whipped cream topping. Perfect for any occasion, these bars are sure to impress your guests. Ready in just a few simple steps, you'll want to make them your go-to dessert. Click through to explore the recipe and bring a taste of paradise to your kitchen!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1/4 cup granulated sugar

1 (14 oz) can coconut milk

1 cup heavy whipping cream

1/2 cup sweetened shredded coconut

3/4 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup cornstarch

1/4 teaspoon salt

Toasted coconut flakes, for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with cooking spray or line it with parchment paper for easy removal.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.

      Press the graham cracker mixture firmly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then remove from the oven and set aside.

        In a saucepan over medium heat, whisk together the coconut milk, heavy cream, shredded coconut, and granulated sugar. Bring this mixture to a gentle simmer.

          In a separate bowl, whisk the eggs, cornstarch, vanilla extract, and salt until smooth. Once the coconut mixture is simmering, gradually pour it into the egg mixture while whisking continuously to temper the eggs.

            Return the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and bubbles gently, about 5-7 minutes.

              Pour the coconut filling over the baked graham cracker crust, spreading it evenly with a spatula.

                Allow the pie bars to cool to room temperature, then cover and refrigerate for at least 4 hours to set.

                  Once set, lift the bars from the baking dish using the parchment paper (if used) and cut into squares.

                    In a medium bowl, whip the heavy cream with powdered sugar until stiff peaks form, then top each bar with a dollop of whipped cream and sprinkle with toasted coconut flakes.

                      - Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 16 squares

                        - Presentation Tips: Serve the bars chilled on a platter, garnished with additional toasted coconut flakes and fresh mint leaves for a pop of color!