Post by Loupy on Apr 20, 2015 13:56:56 GMT -7
Coconut Cream Pie Bars {From Scratch}
From: Jessica @ www.a-kitchen-addiction.com/
Most recipes that I’ve made use a pudding mix for the filling, so I wanted to finally try and make the filling from scratch. As I was making it, I realized I’ve never made homemade pudding before. I don’t know why I waited so long. Other than the fact that it takes a little bit of time for the pudding to thicken, it really is an easy process. Plus, the flavor is worth it! The pudding is much more rich and velvety than the pudding you can get out of a box. Whether you enjoy it right away or wait until a week later, you won’t be disappointed!
Serves: 12
Ingredients
For the Crust
1 Cup all-purpose flour
½ Cup confectioner’s sugar
¼ Cup butter, cold and cut into pieces
2-3 tbsp water
For the Filling
3 Cup whole milk
2 eggs, beaten
¾ Cup sugar
¼ Cup cornstarch
¼ tsp salt
1 tsp vanilla extract
1 Cup shredded coconut
For the Whipped Topping
1 Cup heavy whipping cream
2 tbsp confectioner’s sugar
¼ Cup shredded coconut, toasted
Instructions
Preheat oven to 375.
Line a 9×9 inch baking dish with parchment paper or aluminum foil.
In a large bowl, whisk together flour and confectioner’s sugar.
Cut in butter with a pastry fork or two knives until mixture resembles coarse crumbs.
Stir in water until dough forms.
Form into a ball and roll out into a square or press dough into the bottom of the pan.
Bake for 12-15 minutes or until lightly browned.
Remove to a wire rack to cool completely.
In a medium saucepan, whisk together milk, eggs, sugar, cornstarch, and salt.
Bring to a boil over medium-low heat, whisking constantly until thickened.
This will take anywhere from 30-35 minutes.
If you want a smooth filling, you may want to filter the pudding through a mesh strainer.
Stir in vanilla extract and coconut.
Pour onto cooled crust and spread evenly.
Refrigerate for 2-4 hours or until filling firms.
Once filling is chilled, beat together whipping cream until soft peaks form.
Add confectioner’s sugar and beat until stiff peaks form.
Spread whipped topping over the top.
Sprinkle with toasted coconut right before serving.
(If your kitchen is warm, you may want to spread the whipped topping right before serving to keep it stiff.)
Store leftovers in the refrigerator.
From: Jessica @ www.a-kitchen-addiction.com/
Most recipes that I’ve made use a pudding mix for the filling, so I wanted to finally try and make the filling from scratch. As I was making it, I realized I’ve never made homemade pudding before. I don’t know why I waited so long. Other than the fact that it takes a little bit of time for the pudding to thicken, it really is an easy process. Plus, the flavor is worth it! The pudding is much more rich and velvety than the pudding you can get out of a box. Whether you enjoy it right away or wait until a week later, you won’t be disappointed!
Serves: 12
Ingredients
For the Crust
1 Cup all-purpose flour
½ Cup confectioner’s sugar
¼ Cup butter, cold and cut into pieces
2-3 tbsp water
For the Filling
3 Cup whole milk
2 eggs, beaten
¾ Cup sugar
¼ Cup cornstarch
¼ tsp salt
1 tsp vanilla extract
1 Cup shredded coconut
For the Whipped Topping
1 Cup heavy whipping cream
2 tbsp confectioner’s sugar
¼ Cup shredded coconut, toasted
Instructions
Preheat oven to 375.
Line a 9×9 inch baking dish with parchment paper or aluminum foil.
In a large bowl, whisk together flour and confectioner’s sugar.
Cut in butter with a pastry fork or two knives until mixture resembles coarse crumbs.
Stir in water until dough forms.
Form into a ball and roll out into a square or press dough into the bottom of the pan.
Bake for 12-15 minutes or until lightly browned.
Remove to a wire rack to cool completely.
In a medium saucepan, whisk together milk, eggs, sugar, cornstarch, and salt.
Bring to a boil over medium-low heat, whisking constantly until thickened.
This will take anywhere from 30-35 minutes.
If you want a smooth filling, you may want to filter the pudding through a mesh strainer.
Stir in vanilla extract and coconut.
Pour onto cooled crust and spread evenly.
Refrigerate for 2-4 hours or until filling firms.
Once filling is chilled, beat together whipping cream until soft peaks form.
Add confectioner’s sugar and beat until stiff peaks form.
Spread whipped topping over the top.
Sprinkle with toasted coconut right before serving.
(If your kitchen is warm, you may want to spread the whipped topping right before serving to keep it stiff.)
Store leftovers in the refrigerator.
