Coconut cream pie bars

Instructions:

Make the Crust:

1. Preheat oven to 350 degrees F (175 degrees C).  Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides.
2. Spray generously with nonstick cooking spray.
3. Combine crust ingredients and spread into the baking dish.
4. Bake in preheated oven for 18-20 minutes until the edges of the crust begin to brown.
5. Set aside and cool.
6. On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in a preheated oven until golden brown.
7. Set aside and use for topping.

Make the Filling: 

1. In a bowl, whisk together half and half and egg yolks.
2. In a medium saucepan over medium heat, combine sugar and cornstarch.
3. Then slowly stir in half and half mixture while continuing to whisk.
4. Bring heat up to high and continue to whisk.
5. After a few minutes, you will notice it has thickened.
6. Take the saucepan off the heat and stir in milk, coconut, coconut extract, and salt.
7. Stir well.
8. Stir in both the coconut and vanilla extract and the coconut.
9. Then spread the pudding mixture over the crust.
10. Allow to cool for a few minutes.

Make the Topping: 

1. you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand).
2. Pour 2 cups heavy whipping cream and turn mixer on to medium-high.
3. Slowly add in powdered sugar and then vanilla.
4. Mix until whipped cream forms soft peaks.
5. Then spread whipped cream over chilled pie filling and top with browned coconut. 
6. Refrigerate until set, about 2 hours.
7. Cut into bars.

Tips And Tricks:

• Cool whip can be substituted for homemade whipped cream topping.
• Freshly baked coconut cream pie will keep for about 3 to 4 days in the fridge.
• Savoy Coconut Cream and Nature’s Charm Coco Whipping Cream are the best coconut creams on the market.