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Like the pie, but in bar form. A much better way to feed a crowd, don’t you think?
1. Preheat oven to 350 F. To make crust, put the flour into a bowl. Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
2. Roll out the dough on a floured surface, and press into a 9 x 13 glass pan. Prick the crust all over with a fork, then bake at 350 F for about 15 minutes, until lightly golden. Remove from oven and let it cool.
3. For filling, in a medium saucepan, whisk together milk and egg. Add the sugar, cornstarch and salt. Cook over medium heat, whisking often, until thickened.
4. Remove from heat and add vanilla. Stir in coconut. Pour into the cooled crust.
5. Place it in the refrigerator for a few hours, or until chilled.
6. Spread an 8-ounce container of Cool Whip on the top.
7. Toast 1 cup coconut in a 350 F oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie.
Store in fridge until serving time.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!