Favorite Dessert - Coconut Cream ???

 I love coconut cream pie. When it is a choice at a church dinner, I sneak a piece out early and write my name on the plate. Since I'm still working on my pie baking skills, coconut cream pie doesn't happen very often at my house. When I found this recipe for Coconut Cream Pie Bars with a shortbread crust it sounded good. And it is! It also makes several more servings than a pie so it would make a good dessert for a group. 

COCONUT CREAM PIE BARS

Ingredients:

Crust – 

1 cup (2 sticks) butter

2 cups all-purpose flour

½ cup powdered sugar

Coconut Cream Filling – 

3 cups half-and-half

3 cups coconut milk

4 eggs

1 ½ cups white sugar

⅔ cup cornstarch

½ teaspoon salt

1 ½ cup flaked coconut

½ teaspoon coconut extract

½ teaspoon vanilla extract

Whipped Cream Topping – 

2 cups heavy whipping cream

1 tablespoon cold water (to dissolve gelatin)

1 teaspoon gelatin (for stabilizing)

3-4 tablespoons powdered sugar

1 cup coconut, for toasting

Instructions:

1.    Make shortbread crust:                                                                                

Preheat the oven to 350 degrees. Prepare a 9 x 13-inch glass baking pan by spraying with non-stick baking spray. Cut the butter into the flour and powdered sugar with a food processor (about 6 – 10 pulses) and press the mixture onto the bottom of the pan. Bake 18-20 minutes or until light brown. Set on a wire rack to cool. 

2.    Toast the coconut for the topping:                                                                          

Spread about 1 cup of coconut flakes on a baking sheet and bake with the shortbread crust for 3-6 minutes, stirring every minutes or so, until the coconut is golden brown. Spread on a plate to cool completely. 

3.    Make the coconut cream filling:                                                                  

Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring to a boil over medium-low heat, whisking constantly until it is thick and bubbling (15-30 minutes). Add coconut and vanilla extracts and the untoasted coconut (1 ½ cups) and stir. Pour this filling over the cooled crust, and refrigerate until firm, about 2-4 hours. 

4.    Make the whipped cream topping:                                                                                                 

Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beaters, whisk 2 cups of heavy cream and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over the filling and gently spread over the top. Sprinkle with toasted coconut. Chill until ready to serve. Slice into bars with a sharp knife.