Pinterested: Coconut Cream Pie Bars

  I don’t know why, but Coconut always reminds me of Easter. Maybe because people dye it green for edible Easter Grass, or maybe its cause I am crazy! 

I say Easter Grass all the way.  {Shhh, just go with it!}

  Anyhow, I found these Coconut Cream Pie Bars on Pinterest, and I had everything on hand to make them, YAY! I love it when a foodie plan comes together.  They were delicious and I like the idea of a bar rather than a pie, you can feed a crowd, and its easier too!

Coconut Cream Pie Bars

by Dough Puncher

Coconut Cream Pie Bars (3)

For the Crust:
1 1/2 cups flour
2/3 cups shortening
5-7 Tbs. cold water

1) Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
2) Roll out on a floured surface, and press into a 9 x 13 glass pan.  Prick all over with a fork.
3)
 Bake at 350 for about 15 minutes, until lightly golden. Let cool.

For the Vanilla Coconut Pudding:
2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
1 egg
1/2 cup sugar
1/4 cup cornstarch (don’t do the flour substitute, just use cornstarch)
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut

Topping:
Toasted Coconut

8 oz Cool Whip

1) In a medium saucepan, whisk together milk and egg well. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened.
2)Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust.
3)
Place in refrigerator for a few hours, or until chilled.
4
) Spread an 8 0z container of Cool Whip on the top.
5) Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie. 
6)
Store in fridge until serving time.

  Enjoy!

~T

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17 thoughts on “Pinterested: Coconut Cream Pie Bars

  1. What a brilliant idea! It looks divine. I’m with you – coconut always makes me think of Easter too (It MUST be the grass thing!) and I always feel I must make something coconut for the holiday. Pinning this one – thanks much for sharing.

  2. This looks so creamy and delicious!
    I didn’t see this on Pinterest so thanks for sharing!
    By the way do you find you have to limit your time on Pinterest?
    I find my self thinking I will take a quick look and the next thing I know it’s been 30 minutes or More!
    Such great recipes and ideas though so it keeps drawing me back:))

  3. I am so totally making these for my mom’s annual Easter dinner next Sunday. Yummers! Oh and I had no idea about using evaporated milk and water as a substitute for whole milk. This is a great tip that I will be using.
    Thanks
    Tawnya

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  5. I made this last night for friends and it went over very well. I made a graham wafer crust for it because those were the ingredients I had on hand and it was easier for me. Thanks for sharing the recipe. It was delicious! I will definately be making this again and have already directed others who have asked to your recipe.

  6. Yumm! Do I have to say anything else? This looks fabulous. Coconut Cream pie is fantastic and this will hit the spot! I’m visiting from the Sunflower Supper Club. Krista @ ahandfulofeverything.blogspot.com

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  8. Congrats Missy! This yummy recipe received the MOST CLICKS at Weekend Potluck this last week. Can’t wait to make it myself! Happy Happy Easter Dear Friend. XO

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