Coconut Cream Pie Bars

I have to say this is one of my families favorites. Every time you make this I promise you, it will be gone before you know it. It is a Coconut Cream Pie in bars. They just look so darn good when they are on a beautiful platter... It cant get any better than this one!!!

For the Pastry Crust:

1 1/2 cups all purpose flour
2/3 cups shortening
6-7 tablespoons ice cold water

Cut the shortening into the flour using pastry blender or 2 knives. Combine until pea size crumbs form.
Add the cold water until combined, and crust is moist. Do not over mix. Place the crust into a 11x8 rectangular pan and pat down. Take a fork and make a few holes in the crust. Bake at 350 degrees until crust is a golden brown. Cool pastry crust.

Vanilla Coconut Pudding:

2 2/3 cups of whole milk
1 egg
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
1 1/3 cups sweetened flaked coconut

In a medium saucepan, whisk together milk and egg constantly until they are completely incorporated. Slowly, add the sugar, cornstarch and salt. Cook over medium heat, whisking constantly, until thickened. remove from the heat and add the vanilla. Stir in the coconut. Pour onto the cooled pastry crust. Place in the refrigerator for several hours until chilled.

The Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1 cup sweetened flake coconut

Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled bars.
Spread the coconut on a baking sheet, in a 350 degree oven, toast for 3-4 min, or until golden brown. Cool
the coconut then spread evenly on top of the bars. Store in the refrigerator until ready to serve and cut into bars. Enjoy!!!!!

Adapted from the Dough Puncher..