Chocolate and Coconut Cream Pie Bars
"Note: To toast the coconut, place it in a single layer in a nonstick skillet and cook over medium heat, stirring frequently until it browns evenly. Watch closely so it doesn't burn. I've also halved this recipe with great success - use a 8-inch or 9-inch square baking pan. Because many of the steps can be prepared ahead of time and/or need to be coordinated, read through the recipe before starting. Also, these bars can be made up to a day in advance - if doing so, I recommend not topping them with the whipped cream until you are ready to serve (whipped cream that hasn't been stabilized by gelatin, which I chose not to do here, has a tendency to weep and give off liquid if refrigerated over an hour or so)...."
INGREDIENTS
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2 cups all-purpose flour
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1/2 cup powdered sugar
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1 cup (2 sticks) butter, cut into 10-12 pieces
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1/4 cup heavy cream
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6 ounces (about 1 cup) semisweet chocolate chips
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3 cups half-and-half
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3 cups coconut milk
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4 eggs
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1 1/2 cups granulated sugar
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2/3 cup cornstarch
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1/2 teaspoon salt
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1/2 teaspoon coconut extract
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1/2 teaspoon vanilla extract
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1 1/2 cup sweetened, flaked coconut
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2 cups heavy whipping cream
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3-4 tablespoons powdered sugar
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1/2 cup coconut, toasted (see note above)
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