Coconut Cream Pie Bars

By srumbel

They were delicious and I like the idea of a bar rather than a pie, you can feed a crowd, and its easier too!
from 4littlefergusons.wordpress.com

Ingredients

• For the Crust:
• 1 1/2 cups flour
• 2/3 cups shortening
• 5-7 Tbs. cold water
• the Vanilla Coconut Pudding:
• 2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
• 1 egg
• 1/2 cup sugar
• 1/4 cup cornstarch (don’t do the flour substitute, just use cornstarch)
• 1/4 tsp salt
• 1 tsp vanilla
• 1 1/3 cups sweetened, flake coconut
• Topping:
• Toasted Coconut
• 8 oz Cool Whip

Preparation

Step 1

) Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
2) Roll out on a floured surface, and press into a 9 x 13 glass pan. Prick all over with a fork.
3) Bake at 350 for about 15 minutes, until lightly golden. Let cool.

For the Vanilla Coconut Pudding
1) In a medium saucepan, whisk together milk and egg well. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened.
2)Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust.
3) Place in refrigerator for a few hours, or until chilled.
4) Spread an 8 0z container of Cool Whip on the top.
5) Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie.
6) Store in fridge until serving time