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Coconut Cream Pie Bars
Coconut Cream Pie Bars

Before you jump to Coconut Cream Pie Bars recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we cannot change things for the better without everyone’s active participation. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen area is a good place to start saving energy by going much more green.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite easy to live green, all things considered. Mostly, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to coconut cream pie bars recipe. You can cook coconut cream pie bars using 27 ingredients and 23 steps. Here is how you do it.

The ingredients needed to cook Coconut Cream Pie Bars:
  1. Take For Coconut Shortbread crust
  2. Prepare 1 1/2 cups all purpose flour
  3. Use 1 cup shredded sweetened coconut
  4. Get 1/2 cup confectioner's sugar
  5. Provide 3/4 cup cold salted butter, cut into about 10 pieces
  6. Provide For Chocolate Ganache Layer
  7. Provide 6 ounces semi sweet chocolate, chopped
  8. Use 1/3 cup heavy cream
  9. Prepare For Coconut Cream Filling
  10. Use 3 cups light cream or half and half
  11. Take 3 cups coconut milk
  12. You need 4 large eggs
  13. Take 2/3 cup cornstarch
  14. Prepare 1 1/2 cup granulated sugar
  15. Prepare 1/4 teaspoon salt
  16. Prepare 1 teaspoon vanilla extract
  17. Prepare 1/2 teaspoon coconut extract
  18. Take 1/2 cup sweetened shredded coconut
  19. Take For Topping
  20. You need 2 cups cold heavy whipping cream
  21. Provide 1/2 cup confectioners sugar
  22. Use 1 teaspoon vanilla extract
  23. Get 1 teaspoon unflavored gelitin
  24. Take 1/4 cup cold water
  25. Use For Garnish
  26. Get 1 cup shredded sweetened coconut, toasted, recipe below
  27. You need chocolate shavings as needed
Instructions to make Coconut Cream Pie Bars:
  1. Make crust.
  2. Preheat the oven to 350. Line a 9 by 13 baking pan with foil. Place one dheet with over hang on the long side and two over lapping on the short side. This will make removing the bars for cutting easy
  3. In a large bowl mix together the flour, confectioner's sugar, salt and coconut
  4. Add the butter pieces and with a pastry cutter or your fingers combine until it resembles a crumb mixture
  5. Press evenly into prepared pan. Bake until golden about 18 to 22 minutes. Remove to rack, cool 5 minutes before adding chocolate ganache layer
  7. While crust is cooking make chocolate ganacheplace chopped chocolate in a bowl. Heat cream until hot but not boiling, pour over chocolate. Let sit one minute then stir until smooth
  8. Allow chocolate to cool about 5 minutes until it is pourable but not hot. Pour onto crust and spread with an off set spatula or back of a spoon to cover crust. Refrigerate while making filling
  9. Make Coconut Cream Filling
  10. In alarge saucepan combine crem, coconut milk, eggs, cornstarch sugat and salt. Whisk well and heat, stirring constantly, reaching all corners of pan until mixture comes to a boi, cook still constantly stirring until thick and bubbling.This can takel15 to 20 minutes Remove from heat and add both extracts and the 1/2 cup coconut and stir in, cool 5 minutes
  11. Pour warm filling over cooled crust. Let stand at room temperature about 20 minutes before refrigerating until set, at least 4 hours
  12. For Whipped Cream Topping
  13. Place cold water and unflavored gelatin in a small heat proof bowl. Let stand 5 minutes to soften
  14. Have a small skillet with simmering water ready. Place bowl with gelatin in simmering water stirring until dissoved and clear. Turn off heat but leave gelatin in warm water while beating cream
  15. Beat cream until it holds soft peaks, add confectioner's sugar, vanilla and liquid gelatin and beat until it holds its shape
  16. Spread over coconut cream layer, sprinkle on toasted coconut and chocolate shavings. Chill at least 1 hour for whipped cream to set
  18. Lift entire bar out with foil, then cut into bars with a sharp knife
  21. How to toast coconut. Preheat oven to 350
  22. Spread coconut in an even layer on baking sheet
  23. Place in oven and bake until golden 5 to 9 minutes, stirring evey minutes until golden

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