Gooey Coconut Pie Bars
These Gooey Coconut Pie Bars are irresistibly rich and creamy with a buttery crust—your new favorite tropical dessert treat!
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
- Electric Mixer
- Spatula
Ingredients
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 can (14 ounces) sweetened condensed milk
- 1 large egg
- 1 teaspoon coconut extract
- 2 cups shredded sweetened coconut
Instructions
- Begin by preheating your oven to 350°F (175°C). This step is crucial as it allows the bars to bake evenly.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually add in the flour and salt, mixing until just combined. The dough should come together but remain crumbly.
- Take the crust mixture and press it firmly into the bottom of a greased 9x13-inch baking dish to create an even layer. This will form a delicious base for your Gooey Coconut Pie Bars.
- Place the baking dish in the preheated oven and bake for about 15 minutes, or until lightly golden. Keep an eye on it to avoid over-baking.
- While the crust is baking, prepare the filling. In a separate mixing bowl, whisk together the sweetened condensed milk, egg, and coconut extract until well combined. Fold in the shredded coconut gently.
- Once the crust is ready, remove it from the oven. Pour the coconut filling over the baked crust, spreading it evenly. Return the dish to the oven and bake for an additional 25-30 minutes, or until the filling is set and golden.
- After baking, allow the bars to cool in the baking dish on a wire rack. Once cooled completely, cut them into squares or bars. Serve and enjoy your gooey coconut goodness!
Notes
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a tropical twist, add fresh pineapple chunks during summer.
- Freeze bars wrapped tightly for up to 3 months; thaw in the refrigerator before serving.