Coconut Cream Pie Bars



A cream pie just like your dreams, melt-in-your-mouth and creamy as hell, infused with the irresistible flavor of coconut in 6 different ways!

I had already made this kind of pie, a true ode to coconut, in the past, but always with eggs and never veggie. This version is the perfect recipe for any coconut lover who wants to treat themselves to wheat-free, egg-free and dairy-free indulgence.

It contains no less than 6 coconut-based ingredients to concentrate the flavor and create a true masterpiece of taste! Indeed, we find there: coconut sugar, coconut oil, coconut milk, coconut cream, coconut extract, and grated walnuts! Enough to stimulate your taste buds, believe me!

This pie is both creamy with its "poudignous" and whipped filling, and crunchy with the presence of grated coconut in the pie, on the surface and in the crust. This contrast in texture makes this pie more complex and really pleasant to eat.

If you have never tried coconut whipped cream, you will see that it rises like a charm, as long as your cream has been previously refrigerated for at least 12 hours (1 day is even better). However, it deflates after a few days, but at the rate you eat this pie, I have no worries for you...

For the toasted shredded coconut that decorates the pie, I didn't include instructions, but you can easily brown it by placing it in a skillet over medium heat and stirring occasionally. Be careful though, because when the flakes start to color, it goes fast and it burns out quickly!

If you want to treat yourself to a comforting and exotic delicacy, jump on this recipe, you're sure to like it!

+Preparation time: 30 min

+Cooking time: 20 minutes in the oven and 15 minutes on the stove

+Break time: 7 hours in total

+Quantity obtained: 10 servings



°200 g of shortbread dough

°150g coconut powder

°150g brown sugar

°150g soft butter

°2 tablespoons heavy cream

°3 whole eggs

+For the decor:

°200g dark chocolate

°20 cl whipping cream

°a little coconut powder



1. Preheat the oven to tea. 6 (180°C, 350F). Line a square or rectangular pie pan with the shortcrust pastry. Cover it with a sheet of aluminum foil and cover with dried beans. Bake in the oven for 10 minutes. Remove from the oven.

2. While the dough is pre-cooking, mix the coconut powder, brown sugar, softened butter and heavy cream in a bowl. Add the eggs one at a time, mixing well each time.

3. Pour the mixture, when it is homogeneous, on the pie. Return to the oven and cook for about 30 minutes. The filling must be taken.

4. Take the pie out of the oven.

5. Heat the whipping cream in a saucepan, and add the chocolate that you have coarsely crushed. Leave to melt and mix well, then pour this ganache over the tart. Leave to cool, then cut into cubes or rectangles, which you can sprinkle with a little grated coconut.

Note: flavor your homemade shortcrust pastry with a pinch of grated bean.

Enjoy !

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