There’s kind of a sad story about these coconut cream pie bars. Sad in reference to my memory, that is. You see, I was planning on sharing these bars with you before Easter. I took the pictures, ate a piece, and stuck the pan back in the fridge.
Way back in the fridge. And promptly forgot about them until a week later when I was rifling through the fridge to find homemade whipped cream for our Saturday pancakes.
Just so you know, the crust on the coconut cream pie bars gets little soggy after a week in the back of your fridge!
Not only did I forget to share them with you, but I also had a pan of soggy bars in my fridge. What makes it so sad is the fact that I’ve been wanting to have coconut cream pie for a long time and my husband doesn’t like coconut! (Or chocolate, I have no idea how I didn’t realize this before we got married?!)
So, coconut desserts are few and far between around here. And my delicious coconut cream pie was now sitting in a soggy mess.
So I did what anyone else would do (okay, maybe not) and scooped out the filling and put it on my pancakes. If you don’t like crust, I recommend you make the filling and whipped cream so you can use it on your pancakes!
But back to the recipe. Most recipes that I’ve made use a pudding mix for the filling, so I wanted to finally try and make the filling from scratch.
As I was making it, I realized I’ve never made homemade pudding before. I don’t know why I waited so long.
Other than the fact that it takes a little bit of time for the pudding to thicken, it really is an easy process. Plus, the flavor is worth it! The pudding is much more rich and velvety than the pudding you can get out of a box.
Whether you enjoy it right away or wait until a week later, you won’t be disappointed!
For the Crust
For the Filling
For the Whipped Topping