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    Home » Pie Recipes

    Coconut Cream Pie (and Chocolate) Bars

    BY: Ben Rayl PUBLISHED: 6 Jun, '13 UPDATED: 16 May, '21 6 Comments

    RecipePrintComments

    A crunchy shortbread crust is the perfect base for this coconut cream pie bar recipe.  With a layer of chocolate ganache in between, these bars will quickly become your favorite dessert.

    Coconut cream pie bars recipe
    Coconut cream pie bars recipe

    Coconut Cream Pie (and Chocolate) Bars

    A crunchy shortbread crust is the perfect base for this coconut cream pie bar recipe.  With a layer of chocolate ganache in between, these bars will quickly become your favorite dessert.
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    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 50 minutes
    Servings: 24 Servings
    Calories: 336kcal
    Author: Ben Rayl

    Ingredients
     

    for the crust:

    • 1 ½ cups all-purpose flour
    • 1 cup coconut - shredded
    • ½ cup powdered sugar
    • ¼ teaspoon salt
    • ¾ cup butter - cold, cut into small pieces

    for the chocolate ganache:

    • 10 oz dark chocolate - coarsely chopped
    • ⅓ cup heavy cream

    for the coconut cream filling:

    • 3 cups whole milk
    • 2 cups coconut milk
    • 4 large eggs
    • 2 egg yolks
    • 1 cup sugar - plus 2 tbsp
    • ¾ cup cornstarch
    • ½ teaspoon salt
    • 1 teaspoon vanilla
    • 1 ½ cup coconut - shredded

    for the whipped cream topping:

    • ½ cup coconut - shredded and toasted
    • 1 ½ cups heavy whipping cream
    • ¼ cup powdered sugar

    Instructions

    to make the crust:

    • Preheat the oven to 350 F (175 C) and grease a 9x13 baking pan. Line the bottom with baking paper, then grease the paper.
    • Mix the flour, coconut, powdered sugar and salt together in a large bowl until well blended.
    • Add the butter and mix in with your fingers or a pastry cutter until the dough resembles coarse breadcrumbs.
    • Press the dough into the bottom of the pan and bake until golden brown - about 25 minutes, then remove to a wire rack to cool for about 10 minutes.

    to make the chocolate ganache:

    • While the crust is baking, make the chocolate ganache.
    • Combine the chocolate pieces and cream in a heatproof bowl and place over a pan of boiling water. Stir until the chocolate is melted and blended with the cream.
    • Allow to cool for about 10 minutes, then spread the chocolate over the cooled crust.
    • Put the chocolate covered crust in the fridge to chill until the ganache has hardened and the crust is completely cool - about 1 hour.

    to make the coconut filling:

    • While the crust is chilling make the coconut cream filling.
    • Stir the whole milk and coconut milk together in a large saucepan over medium heat.
    • Whisk in the eggs, egg yolks, sugar, cornstarch and salt. Whisk constantly until the mixture boils and becomes very thick then remove from heat, run through a fine mesh sieve into a bowl, then stir in the vanilla and coconut.
    • Allow to cool for about 15 minutes, then pour the custard over the cooled ganache and refrigerate until chilled - about 4 hours.

    to make the whipped cream topping:

    • Toast the coconut by placing it in a skillet and cooking over medium heat until golden brown - about 5 minutes, stirring or tossing often so it doesn't burn. Set aside and allow to cool.
    • Pour the whipping cream into a large bowl, add the powdered sugar and mix with electric mixer on medium speed until thickened and soft peaks form.
    • Cut the chilled custard filled crust into bars and remove from their pan. Fill a pastry bag with the whipped cream and decoratively pipe onto each bar, then sprinkle with the toasted coconut. Serve chilled.

    Nutrition

    Calories: 336kcal | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 120mg | Potassium: 246mg | Fiber: 2g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg

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      Recipe Rating




    1. Vicky Lynn

      May 11, 2014 at 10:43 pm

      I've been saving this recipe for a special occasion - and finally got the chance today. I decided to make a meal of favorites for Mother's Day and chose this as dessert. We were not disappointed. This was amazing. I look forward to make this again.

      Reply
    2. Coconut Cream Pie and Chocolate Bars | Food and Everything Else

      October 14, 2013 at 5:20 am

      […] came across this recipe for “Coconut Cream Pie and Chocolate Bars” today on Comfortable food’s blog site while I was searching for a recipe similar to my Mom’s Coconut Meringue […]

      Reply
    3. Terri

      July 15, 2013 at 5:56 pm

      this looks amazing!

      Reply
    4. Mandy

      June 07, 2013 at 3:14 am

      Sweetened or unsweetened coconut? Thanks!

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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