Coconut Cream Pie Bars

Name: Coconut Cream Pie Bars
Ingredients: For the Crust:; 1 1/2 cups flour; 2/3 cups shortening; 5-7 Tbs. cold water; 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:; 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

Coconut Cream Pie Bars was pinched from <a href="http://4littlefergusons.wordpress.com/2012/03/29/pinterested-coconut-cream-pie-bars/" target="_blank">4littlefergusons.wordpress.com.</a>

INGREDIENTS

•

For the Crust:

•

1 1/2 cups flour

•

2/3 cups shortening

•

5-7 Tbs. cold water

•

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:

•

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

Go To Recipe

review