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 (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

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Prep 45 min
Total 5 hr 0 min
Servings 16

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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

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

*Percent Daily Values are based on a 2,000 calorie diet.