Menu

Rum-Spiked Coconut Cream Pie Bars

  • Save Recipe
Rum-Spiked Coconut Cream Pie Bars
  • Prep 45 min
  • Total 5 hr 0 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Put the rum in the coconut, and then make the easiest version of pie ever. These coconut cream dream bars are a taste of tropics that only require a trip to your kitchen.
by: Tablespoon Kitchens
Updated Mar 16, 2017
Make With
Make With
Pillsbury Pie Crust

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 cans (13.66 oz each) coconut milk (not cream of coconut)
  • 2 3/4 cups half-and-half
  • 4 eggs, slightly beaten
  • 1 1/2 cups granulated sugar
  • 2/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 cup coconut-flavored rum
  • 1/2 teaspoon vanilla
  • 1 1/2 cups shredded sweetened coconut flakes
  • 1 1/2 cups cold heavy whipping cream
  • 1 teaspoon vanilla
  • 1/4 cup powdered sugar
  • 1/2 cup toasted shredded sweetened coconut flakes

Steps

  • 1
    Heat oven to 450°F. Unroll pie crusts; stack on lightly floured work surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, firmly pressing in bottom and up sides of pan. Fold crust even with edges of pan. Prick crust multiple times with fork.
  • 2
    Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
  • 3
    In 4-quart saucepan, heat coconut milk, half-and-half, eggs, granulated sugar, cornstarch and salt to boiling over medium heat; beat constantly with whisk 10 to 15 minutes or until thick and bubbling. Remove from heat; stir in rum, 1/2 teaspoon vanilla and 1 1/2 cups coconut flakes. Pour filling into cooled crust. Cool at room temperature 15 minutes, then cover with plastic wrap and refrigerate about 3 hours or until firm.
  • 4
    Just before serving, make whipped cream topping: In large bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add 1 teaspoon vanilla and the powdered sugar; beat on medium speed until stiff peaks form. Spread whipped cream evenly over top of chilled bars. Sprinkle with toasted coconut flakes.

Expert Tips

  • tip 1
    To toast coconut flakes, spread coconut flakes in even layer on small rimmed baking sheet. Toast in 375°F oven 6 to 7 minutes or until golden brown.
  • tip 2
    Store leftover bars covered tightly in refrigerator.

Nutrition Information

530 Calories, 35g Total Fat, 5g Protein, 48g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
530
Calories from Fat
310
Total Fat
35g
53%
Saturated Fat
24g
118%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
280mg
12%
Potassium
240mg
7%
Total Carbohydrate
48g
16%
Dietary Fiber
1g
4%
Sugars
30g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved