Easy Coconut Candy Bar Pie Recipes

NO-BAKE CANDY BAR PIE

"I've made this no-bake dessert for many occasions because the recipe is so simple and easy to remember," says Sharlie Hanson of Tulsa, Oklahoma. "I freeze the candy bars and use a rolling pin to make crushing them easy."

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 4

No-Bake Candy Bar Pie image

Steps:

In a small bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing.

Nutrition Facts : Calories 318 calories, Fat 21g fat (13g saturated fat), Cholesterol 31mg cholesterol, Sodium 220mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.

Ingredients

1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
4 Butterfinger candy bars (2.1 ounces each)
1 graham cracker crust (9 inches)

EASY COCONUT PIE

This pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching.-Virgina M Krites, Cridersville, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 8

Easy Coconut Pie image

Steps:

In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 446 calories, Fat 23g fat (15g saturated fat), Cholesterol 183mg cholesterol, Sodium 435mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.

Ingredients

2 cups 2% milk
1 cup sugar
4 eggs
1/2 cup all-purpose flour
6 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sweetened shredded coconut

BUTTERY COCONUT BARS

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

Buttery Coconut Bars image

Steps:

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

COCONUT PIE BARS

This easy recipe turns a classic Southern coconut pie recipe into wonderfully chewy bar cookies with a shortbread crust. The chocolate chips are optional, but they add a bittersweet flavor that tones down the sugary coconut, especially if you use chocolate with a high cacao percentage (72 percent to 80 percent). Or, for something crunchier, use chopped pecans instead of chocolate.

Provided by Melissa Clark

Categories cookies and bars, dessert

Time 3h30m

Yield 12 bars

Number Of Ingredients 15

Coconut Pie Bars image

Steps:

Heat oven to 350 degrees. Butter a 9-inch square pan and line with parchment, leaving some overhanging.
In a food processor, pulse together flour, sugar and salt. Pulse in butter until crumbs form and the dough starts to come together. Press mixture into the prepared pan in an even layer. Bake until firm on top and lightly golden at the edges, 20 to 25 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
While the crust bakes, using the same food processor (no need to wash it out first), pulse together eggs, sugar, butter, coconut milk, vinegar or lemon juice, lemon zest (if using), vanilla and salt until well combined. Pulse in the coconut. Use a spatula to fold in the chocolate chips, if using.
When the crust is baked, pour in the filling (crust can still be hot). Lower oven temperature to 325 degrees and bake until the filling is set when you jiggle it and the top is browned, 30 to 40 minutes.
Transfer to a wire rack to cool completely, then chill for at least 2 hours. Cut into bars and serve.

Ingredients

Unsalted butter, at room temperature, for greasing the pan
1½ cups/188 grams all-purpose flour
2 tablespoons/25 grams granulated sugar
½ teaspoon fine sea salt
¾ cup/170 grams unsalted butter
3 large eggs
1 1/3 cups/267 grams granulated sugar
½ cup/113 grams unsalted butter, melted and cooled
½ cup/118 milliliters unsweetened coconut milk or whole milk
2 teaspoons apple cider vinegar or 1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest (optional)
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1 packed cup/100 grams shredded sweetened coconut
1/3 cup/54 grams bittersweet chocolate chips, preferably 72 percent to 80 percent cacao (optional)