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A delightful slice of coconut cream pie bars, topped with fluffy whipped cream and toasted coconut flakes, served on a light plate with coffee nearby.
Daniel

Creamy Dreamy Coconut Cream Pie Bars

These coconut cream pie bars feature a buttery shortbread crust, a luscious coconut cream filling, and a fluffy whipped topping, all finished with a sprinkle of toasted coconut. It's all the flavor of the classic pie in an easy-to-serve bar form!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Coconut Crust
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 3/4 cup unsalted butter cold and cut into small cubes
For the Coconut Cream Filling
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 2 cans full-fat coconut milk 13.5 oz each, shaken well
  • 4 large egg yolks
  • 3 tbsp unsalted butter at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 tsp coconut extract optional, for extra flavor
  • 1 cup sweetened shredded coconut
For the Whipped Topping
  • 1 1/2 cups heavy whipping cream very cold
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup toasted coconut for garnish

Equipment

  • 9x13-inch Baking Pan
  • Medium saucepan
  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Parchment Paper

Method
 

Make the Crust
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
  2. In a medium bowl, whisk together the all-purpose flour, 1/2 cup shredded coconut, powdered sugar, and 1/4 tsp salt.
  3. Add the cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 18-22 minutes, or until the edges are lightly golden brown. Set aside to cool slightly while you make the filling.
Prepare the Coconut Filling
  1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and 1/2 tsp salt.
  2. Gradually whisk in the two cans of coconut milk until smooth. Place the saucepan over medium heat and bring to a simmer, whisking constantly. Continue to cook, whisking, for 1-2 minutes until the mixture has thickened considerably.
  3. In a separate small bowl, lightly beat the egg yolks. Slowly pour about 1 cup of the hot coconut mixture into the egg yolks while whisking constantly (this is called tempering and prevents the eggs from scrambling).
  4. Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut mixture. Return to medium heat and cook for 2 more minutes, whisking constantly, until the filling is very thick and bubbly.
  5. Remove from the heat. Stir in the 3 tbsp of room temperature butter, 1 1/2 tsp vanilla extract, and coconut extract (if using) until the butter is fully melted and incorporated. Fold in the 1 cup of shredded coconut.
Assemble and Chill
  1. Pour the hot filling evenly over the warm crust and spread it into an even layer.
  2. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the filling is completely firm and chilled.
Make the Topping and Serve
  1. Once the bars are fully chilled, prepare the whipped topping. In a large bowl using an electric mixer, beat the cold heavy whipping cream, powdered sugar, and 1 tsp vanilla extract on medium-high speed until stiff peaks form.
  2. Remove the plastic wrap from the chilled bars. Spread the whipped cream evenly over the coconut filling. Sprinkle generously with toasted coconut.
  3. Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 bars and serve immediately.

Notes

For best results, allow the bars to chill for at least 4 hours, but overnight is even better for a clean slice. The plastic wrap pressed directly onto the surface of the warm filling is crucial to prevent a skin from forming. To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching carefully as it browns quickly. Store leftover bars covered in the refrigerator for up to 3 days.