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Rum-Spiked Coconut Cream Pie Bars
Ingredients
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 cans (13.66 oz each) coconut milk (not cream of coconut)
  • 2 ¾ cups half-and-half
  • 4 eggs, slightly beaten
  • 1 ½ cups granulated sugar
  • ⅔ cup cornstarch
  • ½ teaspoon salt
  • ¼ cup coconut-flavored rum
  • ½ teaspoon vanilla
  • 1 ½ cups shredded sweetened coconut flakes
  • 1 ½ cups cold heavy whipping cream
  • 1 teaspoon vanilla
  • ¼ cup powdered sugar
  • ½ cup toasted shredded sweetened coconut flakes
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