«

»

Coconut Cream Pie Bars

Coconut Cream Pie Bars by Sarah Franzen

Coconut Cream Pie Bars by Sarah Franzen

I came across this recipe for Coconut Cream Pie Bars through Pinterest.  The Clever Housewife added it  to her boards, inspired by the original post from Dough Puncher. The bars looked too good to pass up, and I was even more excited when I saw a shortened version of the recipe.

Dough Puncher has a wonderful post listing the full ingredients for making the entire dessert from scratch.  I’m sure this is fantastic, and one of these days I’ll have to take a few extra minutes to make the true version.  This time, however, I took the easy road.  And who can blame me?  With basically just 3 easy steps and only 15 minutes of bake time, it’s hard to pass up this coconut-lover’s dream.  You get all of the cream pie flavor without all of the work.

Ingredients:

Ingredients for Coconut Bars by Sarah Franzen

Ingredients for Coconut Bars by Sarah Franzen

  • Store-bought refrigerated pie crust dough for 9-inch pie plate
  • Instant vanilla pudding (enough for 8 servings – 2 smaller boxes or 1 large)
  • 3 cups milk for mixing pudding (or as recommended on box to pie specifications)
  • 8 ounce container of whipped topping
  • 2+ cups sweetened flaked coconut

Directions:

Coat bottom of baking dish with non-stick spray (can also use pie pan if you prefer)

Unroll pie crust dough and fit to bottom of baking dish (I simply used a knife to trim the round edges and pressed them together to form one solid layer)

Fitting Dough to pan by Sarah Franzen

Fitting Dough to pan by Sarah Franzen

Bake dough for 15 minutes at 350 degrees, allow to cool

Mix pudding with milk as directed on box for pie filling and stir in 1 cup coconut (or more to taste)

Mixing pudding and coconut by Sarah Franzen

Mixing pudding and coconut by Sarah Franzen

Spread pudding and coconut mixture in dish over pie crust

Put in refrigerator and let set until chilled

Spread 1 cup coconut (or more if you prefer) on cookie sheet and bake at 350 degrees for 2-4 minutes to toast for topping

Toasted coconut by Sarah Franzen

Toasted coconut by Sarah Franzen

Once pudding is set, spread entire container of whipped topping over the top as final layer

Whipped Topping Layer by Sarah Franzen

Whipped Topping Layer by Sarah Franzen

Sprinkle with toasted coconut, slice, and enjoy!

Coconut sprinkled on top by Sarah Franzen

Coconut sprinkled on top by Sarah Franzen

All layers of Coconut Cream Bars by Sarah Franzen

All layers of Coconut Cream Bars by Sarah Franzen

See, I told you it was fast and easy.  You’ll have to try it for yourself to taste just how wonderful it is.  Using the fat-free/sugar-free pudding mix with skim milk and lite whipped topping helps make this dessert even better by offering a lower calorie option.

For a different taste, next time I’m going to try the recipe with chocolate pudding.  I’ll let you know how it goes.

Source: Clever Housewife via Dough Puncher

You Might Also Like:

2 comments

  1. Heather

    I tried this recipe for a recent family reunion. I almost didn’t grab one at the reunion, expecting to have leftovers to take home, but decided to try one anyway. I’m glad I did because at the end of the day the dish was empty! Great recipe and so easy!

    1. Sarah

      I’m glad you enjoy them! They are offi­cially my husband’s new favorite dessert. We have made them sev­eral times since this post, and we’ve tried a few dif­fer­ent takes on it. Using choco­late pud­ding, rather than the vanilla, and a gra­ham cracker crust (the same one I used in the Magic Cookie bars http://sezenyourlife.com/2012/06/05/magic-cookie-bars/) is also delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *