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.
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled custard layer.
- 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