Our coconut cream pie bars are everything you love in the best coconut cream pie, only on a larger scale. This recipe has a luscious, velvety, coconut cream custard, set on a flaky shortbread crust, topped will mounds of billowy whipped cream. This is one of those recipes that takes a bit of time to put together, but it’s absolutely worth every second it takes to make it! The taste and texture of these bars is like a little bite of heaven.
I hope you’ll try our banana coconut pie (most amazing pie you’ll ever eat, after these pie bars!), coconut cake, coconut cupcakes, and coconut sheet cake next!
What I Love About This Recipe
- It’s rich, it’s sweet and it’s coconut-y delicious!
- This will feed plenty of people and I can still have seconds!
How To Make Coconut Cream Pie Bars Recipe
Serving up these sweet delicious coconut cream pie bars requires minimal effort. Just press-in the crust and toss it in the oven while you prepare the filling. Put the whole thing in the fridge. Top with thick whipped topping after chilling time in the fridge and enjoy.
Recipe Notes
These insanely scrumptious coconut bars have a sweet pillowy whipped topping that really pulls everything together, so it helps to put the mixing bowl and beaters in the fridge for about 20 minutes before you get started.
One thing you should know – It’s important to let these bars rest in the fridge for about 4 hours before adding the whipped topping. It’ll give the flavors time to really blend while the filling thickens to a rich creamy state.
Ingredient Notes
Crust: When I was making the crust I was surprised at how the mixture looked. It seemed to be too floury. I was afraid it wasn’t going to come together. Rest assured it works perfectly. The crust has lovely flakiness to it. Just press it in the pan as directed and you’ll be rewarded with a flaky cookie crust you didn’t even have to roll out.
Below is how the crust mixture looked after it took a whirl in the food processor and was ready to go.
Filling: The filling is pretty straightforward. Yes, you have to stir it constantly, but your efforts will be greatly rewarded with a coconut cream mixture that is darn near absolute perfection. So stir baby, STIR!!!
The exact cooking time will obviously be based on your cooktop and where you set the heat. Mine took about 20 minutes. Oh, and make sure you use your largest saucepan (I used my 3 1/2 quart) cuz this recipe makes a lot of filling.
Storing + Freezing + Make-Ahead
- Where To Store: Of course, these flavor-intense bars need to be kept in the fridge. Nothing beats the cold creamy reward of a treat like this. Keep ‘em cold and covered for best results.
- Can You Freeze Them? Unfortunately, these won’t freeze well but they’re too delicious to freeze. You’ll want to eat these tasty little beauties as soon as they’re ready.
- Make-Ahead Tips: Actually, you do need to plan to make these a little ahead. The creamy filling needs time to set up before you add the whipped topping. They’re great for friendly get-togethers like when the family gathers for Easter.
- How Long Can You Keep This In The Fridge? These coconut bars are great in the fridge for up to 3-4 days after assembled. I’m telling you though, you may just have an empty dish when it’s all over. These little babies are addicting!
More Coconut Favorites
- Coconut Rice
- 5 Cup Salad
- Almond Joy Bars
- Almond Joy Cookies
- Impossible Coconut Pie
- Coconut Pound Cake
- Coconut Almond Macaroons
- Coconut Buttermilk Cake
- Lemon Coconut Bars
- 7 Layer Bars
- Pineapple Fluff
- Tom Cruise Cake
Coconut Cream Pie Bars
Ingredients
Crust:
- 1 cup (2 Sticks) unsalted butter cold
- 2 cups flour
- 3/4 cup powdered sugar
Filling:
- 3 cups half and half
- 3 cups unsweetened coconut milk
- 4 eggs large
- 1 1/2 cups granulated sugar
- 2/3 cups cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups sweetened flaked coconut
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
Topping:
- 1 cup sweetened flaked coconut
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions
- Make the Crust: Preheat oven to 350 degrees. Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.
- Slice each stick of cold butter into about 8 slices. In the bowl of a food processor add flour, powdered sugar, and sliced butter. Pulse until butter pieces are about the size of peas. Pour mixture into prepared baking dish and press into dish evenly. Bake in preheated oven for 18-20 minutes until edges of the crust begin to brown. Set aside and cool.
- On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in preheated oven until golden brown. Set aside and use for topping.
- Make the Filling: In a large saucepan over medium, to medium-low heat, add half and half, coconut milk, eggs, sugar, cornstarch and salt, cook stirring constantly until mixture begins to bubble and becomes nice and thick. Stir in both the coconut and vanilla extract and the coconut. Pour cooked filling over crust. Allow cooling about 1/2 hour at room temperature then refrigerate for at least 4 hours.
- Make the Topping: In a large bowl, using an electric mixer, beat whipping cream until soft peaks begin to form. Add vanilla and powdered sugar. Continue to beat until stiff peaks just form. Spread whipped cream over chilled pie filling and top with browned coconut. Pull bars out of the pan and cut then serve
Nutrition
Source: Willow Bird Baking
does this freeze well
Hi! Unfortunately, this doesn’t freeze well.
Sweetened or unsweetened coconut milk?
Hi, I use unsweetened.
What kind of coconut milk is used in the Coconut Cream Bars? — from the can, which is richer? or from the carton, such as what would be used as a substitute for milk on cereal?
Thanks for any help! I want to make Coconut Cream Pie for a large gathering and will try your recipe for a 9×13 pan.
Hi, Wynter! From the carton. Enjoy! 🙂
what kind of flour ? plan or self rising
Hi Carolyn, All-Purpose Flour 🙂