Easy Coconut Cream Pie Bars

Recipe from Cristen Clark, Food & Swine

Easy Coconut Cream Pie Bars

Servings: 9

Ingredients

  • 1 refrigerated pie crust
  • 1 package (3.4 ounces) coconut cream instant pudding mix
  • 2 cups whole milk
  • ½ teaspoon coconut flavoring *optional
  • 2 cups sweetened flaked coconut, toasted, divided
  • 1½ cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

Preheat the oven to 400 degrees F. Gently press pie crust into an 8-inch square baking dish. Poke holes in crust with a fork to keep crust from puffing during baking. Bake for 12 to 14 minutes or until golden brown. Cool completely while filling and topping are assembled. 

In a large mixing bowl whisk pudding mix, whole milk and coconut flavoring for 2 to 3 minutes or until mixture begins to thicken. Fold in 1¾ cups of toasted coconut until combined. Spread over cooled pie crust. Beat heavy cream, powdered sugar and vanilla together in a large mixing bowl. Spoon over pudding layer and refrigerate for 2 hours to set. When ready to serve, sprinkle remaining ¼ cup toasted coconut over the chilled dessert. Cut into 9 squares for a generous serving or 16 squares for a smaller portion. Serve chilled.

Tip: As a substitute for the coconut cream pudding mix, swap three sliced bananas into the custard base.