Coconut Cream Pie Bars
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Coconut Cream Layer:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup shredded sweetened coconut (plus extra for topping)
1 cup heavy whipping cream, whipped
For Garnish (Optional):
Toasted coconut flakes
Whipped cream
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9x13-inch baking dish. Bake for 8-10 minutes, or until lightly golden. Allow the crust to cool completely.
Make the Coconut Cream Layer:
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Stir in the vanilla extract and shredded coconut. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Assemble the Bars:
Spread the coconut cream mixture evenly over the cooled graham cracker crust. Cover the baking dish and refrigerate for at least 4 hours, or preferably overnight, to allow the bars to set.
Garnish and Serve:
Before serving, garnish the bars with toasted coconut flakes or a dollop of whipped cream. Cut into squares and serve chilled.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 4 hours 30 minutes
Servings: 12