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Coconut Pie Bars

Coconut Pie Bars

Chewy coconut pie bars with a buttery shortbread crust and custardy coconut filling
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16

INGREDIENTS

Shortbread Crust

  • 1 cup unsalted butter softened
  • 2 cups all purpose flour
  • 1 half cup granulated sugar
  • 1 quarter tsp fine salt.

Coconut Pie Filling

  • 4 large eggs
  • 2 cups sweetened shredded coconut
  • 1 and 1 half cups light brown sugar packed
  • 1 half cup light corn syrup
  • 2 tbsp all purpose flour
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1 quarter tsp fine salt.

Optional

  • 1 half cup chopped pecans
  • powdered sugar for dusting.

INSTRUCTIONS

Prep Pan and Crust

  • heat oven to 350 degrees F
  • line a 9x13 inch pan with parchment leaving overhang and lightly grease
  • mix softened butter flour sugar and salt until crumbly and press evenly into pan
  • bake crust until lightly golden 15 to 18 minutes.

Filling and Bake

  • whisk eggs brown sugar corn syrup melted butter vanilla flour and salt until smooth then fold in shredded coconut and optional pecans
  • pour filling over hot crust and spread evenly
  • bake until center is set and top is deep golden 22 to 28 minutes and cool completely in pan
  • chill 1 to 2 hours for clean cuts then lift out and slice into bars and dust with powdered sugar if desired.

Notes

1. for less sweetness use unsweetened coconut and add 2 tbsp extra sugar; replace corn syrup with equal honey or golden syrup; toast the coconut for deeper flavor; store airtight 3 days room temperature or 5 days refrigerated; freeze sliced bars up to 2 months

Nutrition

Calories: 320kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g