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Coconut Cream Pie Bars (+Video)

ByBrandie Skibinski June 6, 2020August 29, 2023

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.

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

35 Comments

Karen Anderson says:

June 20, 2020 at 2:40 am

Could I sub coconut flour for the AP flour?

Reply
1. Brandie @ The Country Cook says:
  
  June 20, 2020 at 11:52 am
  
  Hi Karen, I wish I could give you a good answer here. I am honestly not that experienced with cooking with coconut flour so I just can’t say for sure. Perhaps someone on here will have an answer for you! 🙂
  
  Reply