Coconut Cream Pie Bars
Ingredients
The crust
-
8
oz
vanilla wafers
-
8
Tbsp
salted butter, melted
-
1
pinch
salt
The filling & topping
-
1½
cups
unsweetened flaked coconut, divided
-
1
14 oz can
sweetened condensed milk
-
1
12 oz can
evaporated milk
-
2
13.5 oz cans
coconut milk
-
¼
tsp
salt
-
¼
cup
brown sugar
-
2
Tbsp
granulated sugar
-
¾
cup
all-purpose flour
-
¼
cup
cornstarch
-
2
Tbsp
water
-
3
large
egg yolks, beaten
-
4
Tbsp
salted butter
-
1
tsp
vanilla extract
-
2
cups
whipped cream
Instructions
- Blend the vanilla wafers into a sandy consistency, then mix in melted butter and salt.
- Press the cookie crust into an 11×7-inch baking dish and freeze.
- Toast the unsweetened coconut flakes in a saucepan over medium heat until golden brown.
- Combine toasted coconut, condensed milk, evaporated milk, coconut milk, salt, brown sugar, granulated sugar, and flour in a saucepan and cook until thickened.
- Let the mixture steep for 20 minutes, then strain out the coconut flakes.
- In a small bowl, mix water with egg yolks and cornstarch to create a slurry, then add it to the milk mixture and cook until it bubbles.
- Remove from heat, add butter and vanilla extract, and mix until dissolved.
- Strain the custard into the chilled crust and refrigerate until set, about 2 to 3 hours.
- Top with whipped cream and sprinkle with remaining toasted coconut flakes.
Nutrition Facts (estimated)
Servings
24 slices
Calories
234
Total fat
14g
Total carbohydrates
25g
Total protein
3g
Sodium
134mg
Cholesterol
0mg
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