Coconut Cream Pie Bars

Ingredients

• FOR THE CRUST:
• 1-½ cup Flour
• ⅔ cups Shortening
• 5 Tablespoons (up To 7 Tablespoons) Cold Water
• FOR THE VANILLA COCONUT PUDDING:
• 2-⅔ cups Whole Milk
• 1 whole Egg
• ½ cups Sugar
• ¼ cups Cornstarch (no Substitutes)
• ¼ teaspoons Salt
• 1 teaspoon Vanilla
• 1-⅓ cup Sweetened, Flaked Coconut
• FOR THE TOPPING:
• 8 ounces, weight Cool Whip
• 1 cup Flaked Coconut

Preparation Instructions

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.