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
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
4 little Fergusons 