Coconut Cream Pie Bars Recipe by fenway
Cooking Instructions 40 mins 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 6 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 17 18 Lift entire bar out with foil, then cut into bars with a sharp knife 19 20 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 1 Make crust. 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 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 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 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 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 6 6 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 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 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 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 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 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 12 For Whipped Cream Topping 13 Place cold water and unflavored gelatin in a small heat proof bowl. Let stand 5 minutes to soften 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 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 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 16 Spread over coconut cream layer, sprinkle on toasted coconut and chocolate shavings. Chill at least 1 hour for whipped cream to set 17 17 18 Lift entire bar out with foil, then cut into bars with a sharp knife 18 Lift entire bar out with foil, then cut into bars with a sharp knife 19 19 20 20 21 How to toast coconut. Preheat oven to 350 21 How to toast coconut. 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