Coconut Cream Pie Jars

Need an easy dessert, that’s easy to whip up, and stores like a dream? Dessert Jars! I made these, the last two Thanksgivings, and they were a hit. Not having to make homemade piecrust, is such a winner. Plus,  the packaged shortbread cookies taste just like piecrust. 

A YouTube demonstration video is available, by clicking this link

COCONUT CREAM PIE JARS

 

SHORTBREAD CRUST:

6 Large packaged shortbread cookies, crushed in the jar

6 Large packaged shortbread cookies, crushed in a baggie

 

COCONUT CREAM PIE FILLING:

1/3 Cup sugar

1/4 Cup all-purpose flour

1/8 Teaspoon salt

3 Egg yolks

2 Cups milk

1/2 Teaspoon vanilla extract

1/4 Teaspoon coconut extract

1 Cup sweetened flaked coconut

2 Tablespoons butter

 

WHIPPED CREAM TOPPING:

1 Cup heavy whipping cream

1 Tablespoon sugar

 

TOASTED COCONUT TOPPING:

1/3 Cup flaked coconut

 

TO PREPARE SHORTBREAD CRUST:

Place 1 cookie, in each jar. Use a wooden tamper, to smash cookie into the bottom of the jar. Place 12 cookies in a baggie. Crush with a smooth mallet, or rolling pin.

 

COCONUT CREAM FILLING DIRECTIONS:

Blend all ingredients, except flaked coconut and butter. Transfer to a medium sized pot. Bring mixture to a boil, over medium heat; stirring continually. Cook and stir 3 minutes. Remove from heat. Stir in flaked coconut, and butter.

 

WHIPPED CREAM TOPPING DIRECTIONS:

Beat heavy whipping cream with sugar, until stiff peaks form.

 

TOASTED COCONUT TOPPING DIRECTIONS:

Spread flaked coconut on a small baking tray. Bake at 350. Stir coconut every 2 minutes; until browned and toasted, to your liking.

 

TO ASSEMBLE:

Smash 1 shortbread cookie into each jar. Then layer: coconut filling, crushed shortbread, whipped cream, toasted coconut. Makes 6 (8 ounce) jars.