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Coconut Cream Pie Bars

Coconut Cream Pie Bars were not an original idea but I hate to say I have had the recipe for a few years on an index card.  I have tweaked the recipe any ways and include my amazing Never Fail Pie Crust recipe.  The pan to this dessert will empty so quickly you might just want two pans.

After bringing this to an event a few years back my Grandpa fell in love.  For the last two years on his birthday he requests I bring coconut cream pie.  Making the coconut cream pie into bars feeds the whole family a lot easier than splitting up a pie.  So here I am again making this wonderful dessert for my Grandpa’s 90th birthday party.  I hope there are many more pies in your future Grandpa.

Coconut Cream Pie Bars

Coconut Cream Pie:

  • 1 prepared pie crust, I suggest half of my Never Fail Pie Crust
  • 1 large and 1 small box of instant vanilla pudding
  • 4 1/2 cup cold milk
  • 2 cups shredded coconut, divided
  • 1 (8 oz.) tub of cool-whip

Roll out pie dough into a rectangle large enough to fit a 9 x 13″ pan.

Crust will be covered and doesn't need to look perfect!

Crust will be covered and doesn’t need to look perfect!

Bake at 350 degrees for 15 minutes, until barely golden brown.  Allow to cool.

Combine instant pudding and cold milk, whisk for about 5 minutes until soft set.  Fold in 1 cup of coconut.

Pour pudding into prepared pie crust and allow to set for up for at least one hour.

Top with the tub of cool-whip.

Meanwhile toast the remaining cup of coconut on a sheet pan at 350 degrees for 2-4 minutes.  Until just golden, watch closely.

Sprinkle toasted coconut on top just before serving.

Coconut Cream Pie Bars

As you can see I did not watch my coconut as closely as usual.


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Cloud Frosting

When I have the chance to cook for a large crowd I can’t help but try some new recipes.  I was looking for a simple and beautiful frosting that wouldn’t take a lot of piping.  When I came across Always With Butter: Pumpkin Cupcakes with Cloud Frosting.  This cloud frosting was just what I was looking for.  This is a high gloss frosting with a sweet, light, fluffy, and almost iridescent touch to it.

Cloud Frosting

I did just a simple swirl piping, and I added an edible pearl on top of each cupcake.  The frosting fresh out of the bag had the texture of a stiff whip cream, but after about an hour it took on an almost marshmallow consistency.  I prefered it fresh, but got a lot of compliments on it.

I had made over 40 cupcakes and was worried that my one batch of frosting was not going to cut it.  Turns out I had half left, but it stored nicely in a gallon bag with the air squeezed out in the fridge.  I used it a few days later on a cake I was doing for a shower.  So word to the wise, I would possible cut this recipe in half next time.   I whipped the frosting a bit before using again.  I also tried coloring it and with turned out great.  The pink on the owl cake is colored cloud frosting.

Owl Cake

Cloud Frosting:

  • 2 1/2 cup sugar
  • 6 egg whites
  • 1/2 cup water
  • 1/3 tsp cream of tartar
  • 1 Tbs vanilla

Cloud Frosting

 

Combine sugar, egg whites, water, and cream of tartar in a metal bowl.  Beat with a hand beater until foamy.

Set over a pan of barely simmering water, and continue to whisk.

Continue to whisk until sugar is dissolved and the mixture is warm about 3-5 minutes.

Transfer the mixture to a stand mixer with the whisk attachment.  Beat on high-speed until stiff peaks form.

Add in vanilla until well combined.  Enjoy however you choose.

 

 

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