Coconut Cream Pie Bars

Introduction

If you’re craving a dessert that’s creamy, dreamy, and packed with tropical flavor, Coconut Cream Pie Bars are about to become your new favorite indulgence. Imagine the luscious taste of coconut cream pie, but in a convenient bar form—easy to slice, serve, and share. This recipe combines a crunchy graham cracker crust, a rich coconut custard filling, and a cloud-like whipped topping. Whether you’re hosting a summer gathering, looking for a make-ahead holiday dessert, or simply want a sweet treat that tastes like a vacation in every bite, these bars will never disappoint.

My recipe story

I first made Coconut Cream Pie Bars on a whim when I didn’t want the hassle of rolling out pie dough. I had all the ingredients for a coconut cream pie but wanted something easy to cut and share at a family barbecue. The result? A dessert that was devoured in minutes and requested again the following week. Over the years, I’ve refined the recipe to balance the crust, filling, and topping perfectly. Now it’s a staple at holidays, summer cookouts, and anytime I want to bring a little sunshine to the table.

Ingredient breakdown

The beauty of Coconut Cream Pie Bars lies in the layers. Each component contributes to the irresistible flavor and texture of this dessert.

For the crust: The graham cracker base is buttery, crunchy, and just sweet enough to complement the creamy filling. Melted butter binds everything together, while granulated sugar enhances the flavor and adds a slight caramel note.

For the filling: The custard filling combines milk, coconut milk, sugar, cornstarch, and egg yolks for richness and stability. Shredded coconut infuses tropical flavor and texture. A touch of vanilla balances the coconut and rounds out the taste.

For the topping: Whipped cream makes the final layer light and airy, balancing the richness of the custard. A sprinkle of toasted coconut adds both flavor and a beautiful finishing touch.

Equipment you’ll need

• 9×13-inch baking dish
• Mixing bowls
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Electric mixer (for whipped cream)

Step-by-step directions

Step 1: Prepare the crust. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of a greased 9×13-inch pan. Bake at 350°F (175°C) for about 10 minutes until lightly golden. Allow to cool completely before adding the filling.

Step 2: Cook the custard filling. In a medium saucepan, whisk together sugar and cornstarch. Gradually whisk in milk and coconut milk until smooth. Place over medium heat, stirring constantly until the mixture thickens and bubbles. In a small bowl, whisk egg yolks. Temper the yolks by slowly whisking in some of the hot mixture, then return to the saucepan. Continue to cook for 2–3 minutes, stirring, until thickened.

Step 3: Add the coconut flavor. Remove the saucepan from heat and stir in shredded coconut, butter, and vanilla extract. Mix until smooth. Pour the custard over the cooled crust and spread evenly. Let it cool to room temperature, then refrigerate for at least 4 hours or until firm.

Step 4: Prepare the whipped topping. In a large mixing bowl, beat heavy cream with an electric mixer until soft peaks form. Add powdered sugar and vanilla, then beat to stiff peaks. Spread the whipped cream over the chilled custard layer.

Step 5: Add the finishing touches. Toast shredded coconut in a dry skillet over low heat until golden brown. Sprinkle over the whipped topping. Slice into bars and serve chilled.

Variations & substitutions

You can personalize Coconut Cream Pie Bars to suit your taste. Swap graham crackers for vanilla wafers or shortbread cookies for a different crust. Use almond extract instead of vanilla for a nutty twist. If you love extra richness, fold sweetened condensed milk into the filling. For a lighter version, use coconut whipped cream instead of traditional whipped cream. You can even add a drizzle of melted chocolate or caramel on top for a decadent finish.

Storage, freezing & make-ahead

Coconut Cream Pie Bars store well in the refrigerator for up to 4 days, covered tightly with plastic wrap or stored in an airtight container. For longer storage, you can freeze the bars without the whipped topping. Simply wrap the pan tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before topping with whipped cream and toasted coconut. To make ahead, prepare the crust and custard layers a day in advance and add the topping right before serving.

Serving ideas & pairings

These bars are perfect on their own, but you can make them shine even brighter with a few creative pairings. Serve with fresh pineapple, mango, or passionfruit slices for a tropical dessert platter. Pair with coffee or a coconut latte for a cozy treat. For a special occasion, drizzle a little chocolate or caramel sauce over the bars. They also make a great addition to a dessert buffet alongside lemon bars and brownies for variety.

FAQ

Can I use store-bought whipped topping? Yes, you can substitute with frozen whipped topping like Cool Whip for convenience, though homemade tastes fresher.

Can I make this gluten-free? Absolutely! Use gluten-free graham crackers or cookies for the crust.

What’s the best way to toast coconut? Toast shredded coconut in a dry skillet over low heat, stirring frequently until golden brown, or bake at 325°F for 5–7 minutes.

Can I use sweetened shredded coconut? Yes, but reduce the sugar slightly in the filling to balance the sweetness.

Why is my custard runny? The custard may not have cooked long enough to fully thicken. Be sure it bubbles and coats the back of a spoon before removing from heat.

Final thoughts

Coconut Cream Pie Bars are the ultimate dessert for coconut lovers and anyone who enjoys a creamy, refreshing treat. With a buttery crust, smooth coconut filling, and airy whipped topping, these bars offer comfort and indulgence in every bite. They’re easy enough for casual baking but impressive enough to serve at special gatherings. Once you try them, you’ll understand why they’ve become a favorite in my kitchen and are sure to become a tradition in yours too.

Coconut Cream Pie Bars

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• Author: Sarah White
• Total Time: 40 minutes plus 4 hours chilling
• Yield: 12–16 bars
• Diet: Vegan

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Description

Rich, creamy, and full of tropical flavor, these Coconut Cream Pie Bars are the perfect shareable dessert. A graham cracker crust, silky coconut custard, and whipped topping make each bite irresistible.

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Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/2 cup granulated sugar (for filling)
• 1/4 cup cornstarch

• 2 cups whole milk

• 1 cup coconut milk
• 4 large egg yolks

• 1 cup shredded coconut

• 2 tbsp unsalted butter
• 1 tsp vanilla extract

• 1 1/2 cups heavy cream

• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract (for whipped cream)

• 1/4 cup toasted shredded coconut (for garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press firmly into a greased 9×13-inch pan and bake for 10 minutes. Let cool.
2. In a saucepan, whisk sugar and cornstarch. Slowly add milk and coconut milk, whisking until smooth. Cook over medium heat, stirring, until thickened and bubbling.

3. In a separate bowl, whisk egg yolks. Slowly add some hot custard to temper, then return mixture to saucepan. Cook 2–3 minutes more, stirring constantly.

4. Remove from heat and stir in shredded coconut, butter, and vanilla. Pour filling over cooled crust. Let cool to room temperature, then refrigerate at least 4 hours.
5. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled custard layer.

6. Sprinkle with toasted coconut before slicing into bars. Serve chilled.

Notes

For clean slices, chill overnight before cutting. Store in the fridge for up to 4 days or freeze the crust and custard layer (without topping) for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking and Stovetop
• Cuisine: American