Coconut Cream Pie Jars

Coconut Cream Jars By The Righteous Kitchen

Proprietary Presentation and AI Attribution Notice: While some recipes are classic favorites, the step-by-step methods, technical demonstrations, and custom kitchen tips are unique to my personal cooking style and expertise. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.

Need an impressive 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.

Another no fuss dessert idea, is a Caramel Apple Crostata. The freeform crust is guaranteed to bake up flaky! 

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.

TO PREPARE COCONUT CREAM FILLING:
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.

TO PREPARE WHIPPED CREAM TOPPING:
Beat heavy whipping cream with sugar, until stiff peaks form.

TO PREPARE TOASTED COCONUT TOPPING:
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.

How Many Stars Would You Give It? ★★★★★

If you put this post to the test, I would love to hear your thoughts! Drop a comment down below, tell me about your results, and let me know how many stars out of 5 you give it! Your reviews help other home cooks and bakers find the best recipes, tips, and techniques.