Silky Coconut Cream Pie Bars Recipe with Buttery Shortbread Crust

Instructions:

1. Preheat oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, leaving an overhang “sling” for easy removal.
2. For the crust, whisk together flour, sugar, and salt in a large bowl. Use a pastry blender or your fingertips to cut the cold butter into the dry mixture until it resembles coarse, damp sand. Press the mixture evenly into the prepared pan. Prick the surface lightly with a fork.
3. Chill the crust for 20 minutes to prevent shrinkage. Bake the crust for 20 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool slightly while preparing the filling.
4. Prepare the coconut milk: Scoop out the thick coconut cream from the top of the chilled can. Set aside. Measure the remaining liquid coconut milk and whole milk to equal 1 3/4 cups (420 ml) total liquid.
5. In a medium bowl, whisk together the egg yolks and cornstarch until completely smooth to create a slurry.
6. In a heavy-bottomed saucepan, combine the coconut/whole milk mixture and granulated sugar. Bring the mixture just to a simmer over medium heat, stirring until the sugar dissolves. Do not boil.
7. Temper the yolks: Slowly pour about 1 cup (240 ml) of the hot milk mixture into the egg yolk slurry, whisking vigorously the entire time. This warms the yolks without scrambling them.
8. Thicken the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, whisking continuously and vigorously, until the mixture thickens significantly, resembling thick pudding (about 2–4 minutes). The mixture should gently bubble and coat the back of a spoon.
9. Remove from heat. Stir in the reserved cold butter, vanilla extract, and 1/2 cup of the sweetened shredded coconut until the butter is melted. Strain the custard through a sieve directly into a clean bowl to ensure no lumps.
10. Assemble and Bake: Pour the hot strained custard evenly over the pre-baked shortbread crust. Return the pan to the oven and bake for an additional 12–15 minutes, or until the filling is set around the edges but still has a slight jiggle in the very centre.
11. Cool Down and Chill: Let cool completely on a wire rack at room temperature (about 1 hour). Once cooled, cover the pan tightly with plastic wrap and refrigerate for a minimum of 3 hours, or ideally overnight, until the bars are completely firm and chilled through.
12. Prep and Serve Topping: Toast the unsweetened coconut flakes in a dry pan over medium heat until golden brown. Whip the heavy cream and powdered sugar until firm peaks form. Lift the chilled bars out of the pan, spread the whipped cream evenly over the surface, and sprinkle generously with the remaining 1/2 cup of sweetened coconut and the toasted coconut flakes. Cut into 16 squares and serve immediately.