Coconut Cream Pie Bars

Ingredient

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the coconut cream filling:

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 1/2 cups whole milk
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the topping:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• Toasted coconut flakes, for garnish

Instructions

1. Prepare the crust:
   • Preheat oven to 350°F (175°C).
   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
   • Press mixture firmly into the bottom of a greased 9×9-inch baking dish.
   • Bake for 10 minutes, then let cool completely.
2. Make the coconut cream filling:
   • In a saucepan over medium heat, whisk together sugar, cornstarch, and salt.
   • Gradually add milk, whisking constantly until smooth.
   • In a small bowl, whisk egg yolks. Slowly pour some of the hot milk mixture into yolks to temper them, then whisk yolks back into the pan.
   • Cook until thickened, about 5–7 minutes, stirring constantly.
   • Remove from heat. Stir in shredded coconut, butter, and vanilla.
   • Pour the filling over the cooled crust. Smooth the top.
   • Cover with plastic wrap (pressing it directly onto the filling) and refrigerate for at least 4 hours or until set.
3. Make the whipped topping:
   • Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
   • Spread whipped cream evenly over the chilled coconut filling.
4. Garnish and serve:
   • Sprinkle toasted coconut on top.
   • Slice into bars and enjoy!

Let me know if you’d like a no-bake version or gluten-free variation!