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Coconut Cream Pie Bars (+Video)

Indulge in the delectable Coconut Cream Pie Bars, a heavenly dessert that will transport your taste buds to a tropical paradise with its buttery crust, luscious coconut custard filling, and fluffy whipped cream topping!

A DELICIOUS COCONUT DESSERT

Coconut Cream Pie Bars are a delicious dessert that combines all the flavors you love about coconut pie into a convenient bar form. These bars have a gorgeous buttery crust, a creamy coconut custard filling, and a fluffy whipped cream topping, making for a rich and decadent treat. Coconut Cream Pie Bars are perfect for special occasions or simply as a sweet indulgence for coconut lovers!

slice of coconut cream bar on a white plate with a bite removed and sprinkled with toasted coconut.

FREQUENTLY ASKED QUESTIONS:

Can I substitute Cool Whip for Whipped Cream?

Yes definitely. If you need the topping to be more stabilized (to last longer) then definitely use the Cool Whip instead of making the homemade whipped cream.

Can I use a store-bought pie crust?

Yes, you can use a pre-made crust for convenience, but making your own crust will give you a better flavor and texture that holds up better to the filling.

How do I prevent my Coconut Cream Pie Bars from becoming too runny or watery?

Be sure to let the filling set up properly. Allow these bars to hang our in the refrigerator for at least an hour before slicing and serving.

Can I make these bars ahead of time?

Yes, you can make them ahead of time (about 24 hours in advance), but it’s best to add the fresh whipped cream topping just before serving to ensure it stays fresh and fluffy. Unless you’re using Cool Whip for the topping. It is a stabilized whipped topping and can be put on in advance.

Can I freeze Coconut Cream Pie Bars?

Yes, you can freeze them for up to a month, but it’s best to wrap them tightly in plastic wrap and store them in an airtight container. Allow them to thaw in the fridge before serving. Please note: sometimes when thawing the whipped cream might separate so if you know these are going to need to be frozen, don’t add the fresh whipped cream until serving.

a coconut cream pie bars shown on a round white plate on a wooden surface.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • salt
  • vegetable oil
  • water
  • sugar
  • cornstarch
  • half and half
  • egg yolks
  • butter
  • sweetened flaked coconut
  • coconut extract
  • heavy whipping cream
  • vanilla extract
all purpose flour, salt, oil, water, sugar, cornstarch, half and half, egg yolks, butter, sweetened flaked coconut, coconut extract, heavy whipping cream, powdered sugar.

HOW TO MAKE HOMEMADE COCONUT CREAM PIE BARS:

Preheat oven to 400F degrees. Combine crust ingredients and spread into a 9×13 baking dish.

homemade pie crust being spread into the bottom of a white rectangle baking dish

Note: for more detailed directions on making this crust, click HERE. Poke dough all over with a fork. This keeps the dough from puffing up too much while baking. Bake. Crust should be a light golden brown and not doughy.

poking holes into the pie crust in the bottom of a baking dish

Let the crust cool. Then prepare the filling. In a bowl, whisk together half and half and egg yolks.In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk.

pouring heavy cream into a sauce pan with flour and sugar

Bring heat up to high and continue to whisk. Do not leave your pot. Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened.

thickened filling with a whisk in a black sauce pan

Take the saucepan off the heat and stir in butter, coconut and coconut extract. Stir well.

removing pot from heat and adding shredded sweetened coconut into thickened pudding mixture

Then spread pudding mixture over crust. Allow to cool for a few minutes.

coconut cream pie filling being spread on top of cooked and cooled pie crust in white baking dish

Cover with plastic wrap. And pop it in your fridge to cool for about an hour.

plastic wrapped cover baking dish

For the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high.

stand mixer with whisk attachment whisking cold heavy cream

Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks.

sugar and vanilla added to fresh whipped cream in a stand mixer with whisk attachment

Then spread whipped cream over coconut pudding layer.

homemade whipped cream being spread on top of coconut cream filling and pie crust

Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan.

shredded sweetened coconut spread onto a cookie sheet

Place it in the oven and bake. Stir every couple of minutes and don’t walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool.

coconut fully golden brown and toasted on a cookie sheet and a wooden spoon

 Sprinkle bars with toasted coconut then slice and serve.

fully finished, Coconut Cream Pie Bars shown in the pan with two slices cut out and topped with toasted coconut

CRAVING MORE RECIPES?

Originally published: May 2013
Updated & republished: June 2020

Coconut Cream Bars recipe.

Coconut Cream Pie Bars (+Video)

These homemade Coconut Cream Pie Bars start with an easy pie crust, filled with a thick creamy filling and topped with fresh whipped cream!
5 from 14 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12

Ingredients

For the crust:

For the filling:

For the topping:

Instructions

To make the crust:

  • Preheat oven to 400F degrees. Spray a 9×13-inch baking dish with nonstick spray.
  • In a medium bowl, mix together 1 3/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup vegetable oil, and 2 Tablespoons water until combined well.
  • Spread this crust into prepared baking dish. Poke dough all over with a fork.
  • Bake at 400F degrees for about 10-15 minutes. Crust should be a light golden brown and not "doughy." Let the crust cool.

To make the filling:

  • In a bowl, whisk together 2 cups half and half and 4 egg yolks.
  • In a medium saucepan over medium heat, combine 1/2 cup sugar and 1/4 cup corn starch. Then slowly stir in the half and half/egg mixture while continuing to whisk.
  • Bring heat up to high and continue to whisk. Do not leave your pot. After a few minutes you will notice it has thickened.
  • Take the saucepan off the heat and stir in 3 Tablespoons salted butter, 1 cup sweetened flaked coconut and 1 1/2 teaspoons coconut extract. Stir well.
  • Then spread this pudding mixture over crust. Allow to cool for a few minutes.
  • Then cover with plastic wrap. Put it in the fridge to cool for about an hour.

To make the whipped cream topping:

  • You will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand.) Pour in 2 cups heavy whipping cream and turn mixer on to medium-high.
  • Slowly add in 1/3 cup sugar and 1 1/2 teaspoons vanilla extract. Mix until whipped cream forms soft peaks.
  • Then spread whipped cream over coconut pudding layer.

Optional toasted coconut topping:

  • Preheat oven to 325F degrees. Put 1 cup sweetened flaked coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes.
  • Stir every couple of minutes and don’t walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool.
  • Sprinkle bars with toasted coconut then slice and serve.

Video

YouTube video

Notes

COOL WHIP can be substituted for homemade whipped cream topping.
Course: Dessert
Cuisine: American

Nutrition

Calories: 478kcal | Carbohydrates: 37g | Protein: 5g | Fat: 35g | Sodium: 177mg | Fiber: 1g | Sugar: 16g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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