Coconut cream pie bars

• 1 cup sweetened flaked coconut
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar

INSTRUCTIONS:

Make the Crust:

• Preheat oven to 350 degrees F (175 degrees C).  Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.
• Combine crust ingredients and spread into the baking dish. Bake in preheated oven for 18-20 minutes until edges of the crust begin to brown. Set aside and cool.
• On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in preheated oven until golden brown. Set aside and use for topping.

Make the Filling: 

• In a bowl, whisk together half and half and egg yolks.In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk.
• Bring heat up to high and continue to whisk. After a few minutes you will notice it has thickened.
• Take the saucepan off the heat and stir in milk, coconut, coconut extract and salt. Stir well.
• Stir in both the coconut and vanilla extract and the coconut.
• Then spread pudding mixture over crust. Allow to cool for a few minutes.

Make the Topping: 

• you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high.
• Slowly add in powdered sugar and then vanilla. Mix until whipped cream forms soft peaks.
• Then spread whipped cream over chilled pie filling and top with browned coconut. 
• Refrigerate until set, about 2 hours. Cut into bars.

TIPS AND TRICKS:

• Cool whip can be substituted for homemade whipped cream topping.
• Freshly baked coconut cream pie will keep for about 3 to 4 days in the fridge.
• Savoy Coconut Cream and Nature’s Charm Coco Whipping Cream are the best coconut creams on the market.