COCONUT CREAM PIE BARS

For the crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the coconut cream layer:

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut

For the topping:

1 1/2 cups whipped cream or whipped topping
1/3 cup toasted coconut flakes

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture evenly into the bottom of the prepared pan and bake for 10 minutes. Let cool completely.

For the coconut cream layer:
4. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
5. Fold in the shredded coconut and whipped cream.
6. Spread evenly over the cooled crust and refrigerate while preparing the custard layer.

For the coconut custard layer:
7. In a saucepan over medium heat, whisk together the milk, sugar, and cornstarch.
8. Add the egg yolks and cook, stirring constantly, until the mixture thickens.
9. Remove from heat and stir in the vanilla extract and shredded coconut.
10. Allow the custard to cool slightly before spreading it over the coconut cream layer.
11. Refrigerate for at least 4 hours or until fully set.

For the topping:
12. Spread the whipped cream evenly over the chilled custard layer.
13. Sprinkle with toasted coconut flakes for a decorative touch.

Decoration Tips:

Lightly toast the coconut flakes for a golden, crunchy contrast.
Drizzle a little melted white chocolate over the top for an extra indulgence.

COCONUT CREAM PIE BARS

For the crust:

For the coconut cream layer:

For the topping:

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