Ingredients

The following ingredients have 4 Servings
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 cans (13.66 oz each) coconut milk (not cream of coconut)
  • 2 3/4 cups half-and-half
  • 4 eggs, slightly beaten
  • 1 1/2 cups granulated sugar
  • 2/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 cup coconut-flavored rum
  • 1/2 teaspoon vanilla
  • 1 1/2 cups shredded sweetened coconut flakes
  • 1 1/2 cups cold heavy whipping cream
  • 1 teaspoon vanilla
  • 1/4 cup powdered sugar
  • 1/2 cup toasted shredded sweetened coconut flakes

Instruction

  • Heat oven to 450°F. Unroll pie crusts; stack on lightly floured work surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, firmly pressing in bottom and up sides of pan. Fold crust even with edges of pan. Prick crust multiple times with fork.
  • Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
  • In 4-quart saucepan, heat coconut milk, half-and-half, eggs, granulated sugar, cornstarch and salt to boiling over medium heat; beat constantly with whisk 10 to 15 minutes or until thick and bubbling. Remove from heat; stir in rum, 1/2 teaspoon vanilla and 1 1/2 cups coconut flakes. Pour filling into cooled crust. Cool at room temperature 15 minutes, then cover with plastic wrap and refrigerate about 3 hours or until firm.
  • Just before serving, make whipped cream topping: In large bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add 1 teaspoon vanilla and the powdered sugar; beat on medium speed until stiff peaks form. Spread whipped cream evenly over top of chilled bars. Sprinkle with toasted coconut flakes.