Coconut Cream Bars
With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.
Martha Stewart Living, May 2004
Gallery
Credit:
Tina Rupp
Recipe Summary
Ingredients
Directions
Cook's Notes
The custard-filled crust can be refrigerated for up to 2 days. Wait until just before serving to cut the dessert into bars; if crumbs and filling stick to the knife, wipe the blade clean between slices. Then decorate each bar with whipped cream. If you don't have a pastry bag, use a re-sealable plastic bag with a corner cut off.