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Coconut Cream Pie Bars - A Tropical Twist on a Classic Dessert

Indulge in these delicious Coconut Cream Pie Bars that combine the classic flavors of coconut cream pie with a convenient bar format. Perfect for summer gatherings, these bars are creamy, sweet, and topped with a light whipped cream layer and toasted coconut for an added crunch!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1/2 cup sweetened shredded coconut toasted if desired
For the Filling
  • 1 can coconut milk full fat for creaminess
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut for filling
For the Topping
  • 1 cup heavy whipping cream chilled
  • 2 tablespoons granulated sugar
  • 1/4 cup sweetened toasted coconut for garnish

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour and sugar. Stir in the melted butter until the mixture is crumbly.
  3. Mix in the shredded coconut until evenly distributed.
  4. Press the mixture into the bottom of an 8x8-inch baking dish to form an even layer.
  5. Bake the crust for 15 minutes or until lightly golden. Remove from the oven and let it cool.
Make the Filling
  1. In a saucepan over medium heat, whisk together the coconut milk, heavy cream, sugar, and cornstarch until well combined.
  2. Continue to cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
  3. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the egg yolks to temper them, then whisk the yolk mixture back into the saucepan.
  4. Cook the filling for an additional 2-3 minutes until thickened. Remove from heat and stir in the vanilla extract and shredded coconut.
  5. Pour the filling over the cooled crust and spread it evenly. Refrigerate for at least 2 hours or until set.
Prepare the Topping and Serve
  1. In a mixing bowl, whip the heavy cream and sugar until stiff peaks form.
  2. Spread the whipped cream over the set coconut filling.
  3. Sprinkle the toasted coconut on top for garnish.
  4. Cut into bars and serve chilled. Enjoy your delicious Coconut Cream Pie Bars!

Notes

For an extra crunch, you can add chopped macadamia nuts to the filling or topping. If you prefer a lighter version, you can use light coconut milk and reduce the amount of sugar.