Rum-Spiked Coconut Cream Pie Bars

Name: Rum-Spiked Coconut Cream Pie Bars
Prep time: 45 min
Total time: 5 h
Yield: 16
Ingredients: 1 box Pillsbury™ refrigerated pie crust, 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

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Kitchen Tested

Prep 45 min
Total 5 hr 0 min
Servings 16

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. MORE+ LESS-

By Tablespoon Kitchens

Updated March 16, 2017

Make with

Pillsbury Pie Crust

Ingredients

box Pillsbury™ refrigerated pie crust, softened as directed on box

cans (13.66 oz each) coconut milk (not cream of coconut)

2 3/4

cups half-and-half

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

teaspoon vanilla

1/4

cup powdered sugar

1/2

cup toasted shredded sweetened coconut flakes

Steps

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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.

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Expert Tips

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.
Store leftover bars covered tightly in refrigerator.