Chocolate Coconut Cream Pie Bars
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Chocolate Coconut Cream Pie Bars
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This unforgettable dessert is layered with a shortbread crust, chocolate ganache layer, coconut cream, and topped with whipped cream! Perfect for your next party!
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Ingredients
Shortbread Crust Ingredients:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup unsalted butter, cut into small cubes
Chocolate Ganache Ingredients:
- ¼ cup heavy cream
- 1 cup semisweet chocolate chips
Coconut Cream Filling Ingredients:
- 3 cups half and half
- 3 cups coconut milk
- 4 eggs
- 1 ½ cups granulated sugar
- ⅔ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
Whipped Cream Topping Ingredients:
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- ½ cup Toasted Coconut
- chocolate curls for garnish, optional
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Instructions
Shortbread Crust:
- Preheat the oven to 350 degrees Fahrenheit and line a 9x13-inch pan with parchment paper or aluminum foil.
- In a medium-sized bowl, combine 2 cups all-purpose flour, ½ cup powdered sugar, and 1 cup unsalted butter, Using a food processor or pastry blender cut the butter into the flour and sugar until a crumbly crust forms.
- Press the crust into the bottom of the prepared pan and bake for 16-18 minutes or until golden brown on the edges.
Chocolate Ganache:
- In a small saucepan bring the ¼ cup heavy cream to a simmer over medium heat, then add the 1 cup semisweet chocolate chips and stir until melted until a smooth and shiny ganache forms.
- Once the crust has cooled for about 10 minutes, pour the ganache on top and spread evenly. Place in the fridge to let the chocolate set while making the coconut cream layer.
Coconut Cream Filling:
- In a large saucepan combine the 3 cups half and half, 3 cups coconut milk, 4 eggs, 1 ½ cups granulated sugar, ⅔ cup cornstarch, ½ teaspoon salt, and ½ teaspoon coconut extract. Bring to a boil. Whisk constantly until it becomes thick like pudding, about 5 minutes
- Remove from heat and stir in the ½ teaspoon vanilla extract and 1 ½ cups sweetened shredded coconut. Pour over the chocolate layer. Refrigerate the bars for at least 3-4 hours until they are set up.
Whipped Cream Topping:
- Whisk together the 2 cups heavy whipping cream and 3 tablespoons powdered sugar until stiff peaks form.
- Spread the whipped cream on top of the coconut cream layer. Sprinkle with ½ cup toasted coconut and chocolate curls for garnish,
- To make toasted coconut, spread on a cookie sheet and broil on low or cook over medium heat until browned.
Nutrition Information
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Calories
666kcal
(33%)
Carbohydrates
56g
(19%)
Protein
7g
(14%)
Fat
47g
(72%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.5g
Cholesterol
126mg
(42%)
Sodium
164mg
(7%)
Potassium
323mg
(9%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
1072IU
(21%)
Vitamin C
1mg
(1%)
Calcium
99mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Bars
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 47g | 72% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 126mg | 42% |
| Sodium | 164mg | 7% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 1072IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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