Coconut Cream Pie Bars are a delightful twist on the classic coconut cream pie, offering all the rich, creamy goodness in a convenient bar form. These bars feature a buttery shortbread crust, a luscious coconut custard filling, and a fluffy whipped cream topping, finished with toasted coconut for extra texture and flavor. Perfect for potlucks, family gatherings, or simply indulging in a tropical-inspired dessert, these bars are easy to make and irresistibly delicious.
Ingredients
For the Shortbread Crust
- 1 cup unsalted butter, cold and cubed
- 2 cups all-purpose flour
- ½ cup powdered sugar
For the Coconut Cream Filling
- 3 cups half-and-half
- 3 cups coconut milk
- 4 large eggs
- 1 ½ cups granulated sugar
- ⅔ cup cornstarch
- ½ teaspoon salt
- 1 ½ cups sweetened flaked coconut
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
For the Whipped Cream Topping
- 2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup toasted coconut flakes (for garnish)
Instructions
- Prepare the Shortbread Crust
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking dish with parchment paper or foil, leaving an overhang for easy removal.
- In a food processor, pulse butter, flour, and powdered sugar until the mixture resembles coarse crumbs.
- Press the mixture evenly into the prepared baking dish.
- Bake for 18-20 minutes, or until lightly golden brown. Set aside to cool.
- Toast the Coconut
- Spread 1 cup of coconut flakes on a baking sheet and toast in the oven for 3-6 minutes, stirring every minute until golden brown.
- Transfer to a plate to cool completely.
- Prepare the Coconut Cream Filling
- In a large saucepan over medium-low heat, whisk together half-and-half, coconut milk, eggs, sugar, cornstarch, and salt.
- Cook, whisking constantly, until the mixture thickens and bubbles, about 15-30 minutes.
- Remove from heat and stir in coconut extract, vanilla extract, and sweetened flaked coconut.
- Pour the filling over the cooled crust and let it cool slightly before refrigerating for 2-4 hours, until firm.
- Make the Whipped Cream Topping
- In a small bowl, sprinkle gelatin over 1 tablespoon cold water and let it soften for 2 minutes.
- Microwave the gelatin for 30 seconds, then whisk to dissolve.
- In a chilled mixing bowl, beat heavy whipping cream and powdered sugar until soft peaks form.
- Add the gelatin mixture and vanilla extract, then continue beating until stiff peaks form.
- Assemble the Bars
- Spread the whipped cream evenly over the chilled coconut filling.
- Sprinkle with toasted coconut flakes for garnish.
- Refrigerate until ready to serve.
- Slice and Enjoy
- Use the parchment or foil overhang to lift the bars out of the dish.
- Slice into squares and serve chilled.
Tips for the Best Coconut Cream Pie Bars
- Use full-fat coconut milk for a richer flavor.
- Let the filling set completely before adding the whipped cream.
- Store leftovers in the refrigerator for up to 3 days.
These bars are a tropical dream in every bite! You can find more variations here. Would you like additional serving suggestions or creative twists? 😊