Coconut Cream Pie Bars - by Viviane Eldarazi
Preheat the oven to 350°F. Line an 8x8 pan with parchment paper.
To make the crust: combine the crushed graham crackers and melted butter until fully combined. Press into the prepared pan, while going up the edges a little. Bake for 10 minutes. Remove and set aside while you make the filling.
In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until combined.
Add in the coconut milk and half and half whisk until smooth and combined. Add in the eggs.
Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat and whisk in the butter, coconut flakes, and vanilla extract, whisking vigorously until combined.
Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes.
Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 1-2 hours.
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