This unforgettable dessert is layered with a shortbread crust, chocolate ganache layer, coconut cream, and topped with whipped cream! Perfect for your next party!
Prep Time20 minutesmins
Cook Time17 minutesmins
Total Time37 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate coconut cream pie bar, cream pie bar
Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper or aluminum foil for easy removal of the bars. In a medium sized bowl, combine flour, powdered sugar, and cubed butter. Using a food processor or pastry blender, cut the butter into the dry ingredients. Press into the bottom of your 9x13 inch pan and bake for 16-18 minutes or until golden brown on the edges.
To make the chocolate ganache:
In a small saucepan bring the heavy cream to a simmer over medium heat. Then add the chocolate chips and stir until melted until a smooth and shiny ganache forms. Once the crust has cooled for about 10 minutes, pour the ganache on top and spread evenly. Place in the fridge to let the chocolate set while making coconut cream layer.
To make the coconut cream:
In a large saucepan combine the half and half, coconut milk, eggs, sugar, and cornstarch. Bring to a boil. Whisk constantly until it becomes a thick like pudding. Mine took about 5 minutes. Remove from heat and stir in vanilla and coconut. Pour over the chocolate layer. Refrigerate the bars for at least 3-4 hours until they are set up.
To make the whipped topping:
Beat together the heavy whipped cream and powdered sugar until stiff peaks form. Spread on top of the coconut cream layer. Sprinkle with toasted coconut. To make toasted coconut, spread on a cookie sheet and broil until toasted or cook over medium heat until toasted.
You can also top with chocolate curls for garnish.