The Country Cook Stops by with Coconut Cream Pie Bars

I have a special treat for y'all today! One of my dear friends, Brandie from The Country Cook stopped by my kitchen to share a recipe. I'm sure you know her, and if you don't what rock have you been hiding under? Brandie truly is the girl next door, and my only wish is that she lived right next door to me.  

It's been so long that I can't even tell you when or how Brandie and I met. I do know thing, we hit it off right from the start. Our blogs are very similar with quick, easy comforting recipes. I've made some of Brandie's recipes and she's made some of mine. I guess you could say we go together just like peas and carrots.

Anytime I have a silly blog question or just need someone to talk to Brandie's definitely my girl!!! I have to say folks Brandie is as sweet as sweet tea and I'm so happy to be her friend! 

I just want to give a special thanks to Tina for having me over today! I have such a special place in my heart for her. And I am so fortunate to have her as a friend. Y'all, she really is as sweet as she seems. Genuine and kind and always so helpful! So when Tina said she would let me come have a little fun in her kitchen today, I thought I would share something I knew she would love - coconut.

These coconut cream pie bars taste just like Coconut Cream Pie, just put into a rectangle dish to make more for a crowd and for slightly easier serving. I love coconut too so this just seemed like a perfect friendship dessert to share. I hope y'all love it too and I hope you'll come over and visit me sometime at The Country Cook!


Coconut Cream Pie Bars


1 3/4 cup all-purpose flour
1/2 tsp. salt
1/2 cup vegetable oil
2 tbsp. water 

1/2 cup sugar
1/4 cup corn starch
2 cups half and half
4 egg yolks
3 tbsp. butter
1 cup sweetened flaked coconut
1 1/2 tsp. coconut extract

2 cups heavy whipping cream
1/3 cup sugar
1 1/2 tsp. vanilla extract
sweetened coconut, toasted

Preheat oven to 400F degrees Combine crust ingredients and spread into a 9x13 baking dish
(note: for more detailed directions on making this crust, click HERE). Poke dough all over with a fork. This keeps the dough from puffing up too much while baking. Bake at 400F degrees for about 10-15 minutes. Crust should be a light golden brown and not "doughy".

Let the crust cool. Then prepare the filling. In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk. Bring heat up to high and continue to whisk. Do not leave your pot.

Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened.Take the saucepan off the heat and stir in 3 tbsp. butter, 1 cup coconut and coconut extract. Stir well.

Then spread pudding mixture over crust. Cover with plastic wrap. Then pop it in your fridge to cool for about an hour.

Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high.

Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks.Then spread whipped cream over coconut pudding layer.

Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325F degrees.
Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes.

Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away.  Let toasted coconut cool.

Sprinkle bars with toasted coconut then slice, serve and enjoy.

Thank you so much Brandie for stopping by my kitchen and sharing one of my favorite desserts! I can't wait to whip up a batch of my own.

For more of Brandie's recipes stop by and visit her blog at The Country Cook. You can also follow The Country Cook on Twitter , Face book & Instagram.


Now, you got me blushing! Aww shucks. Thank you for that beautiful introduction. And thank you for letting me share this recipe here today! I hope everyone loves it!
I sooo agree with you Tina...about Brandie being a sweet friend. And I have NO doubt this recipe is as yummy as she is. ;-) Thanks to both of you for sharing!!!
Anonymous said…
Hi guys, I would love to make this recipe but wonder if I could make meringue for the topping instead of whipped cream and if so your recipes and thanks
Hi! I think a meringue topping would work just fine with this! In fact, that sounds very yummy! Hope you love it!!
Anonymous said…
After I refrigerate this pie for an hour does it go in the oven with the topping? I'm recipe is a little confusing.
thank you
Nicole said…
Oh! So yummy. Such a beautiful coconut pie and I love that they are "bars" for easier serving. these look amazing!
Anonymous said…
These are def going on my to-make list! They look amazing!
Anonymous said…
What's half and half?
Tina Butler said…
Half and Half is half milk and half cream. It is sold in the refrigerator section of the grocery store near the milk.