These homemade Coconut Cream Pie Bars start with an easy pie crust, filled with a thick creamy filling and topped with fresh whipped cream!
COCONUT CREAM PIE BARS
I love coconut! I love it in pies, cakes and coconut-flavored drinks. My absolute favorite way to eat it is in pie. So I thought I would take the traditional pie and turn it in these delicious Coconut Cream Pie Bars.
VIDEO INCLUDED BELOW:
CAN I SUBSTITUTE COOL WHIP FOR WHIPPED CREAM?
I am using my famous (and crazy easy!) pie crust, WHAM BAM PIE CRUST. Then topping it with a creamy, coconut-y filling. And topping that with whipped cream. You could definitely use Cool Whip instead of the fresh whipped cream. It all depends on how much time and energy you want to put into this. Y’all know I don’t judge when folks want to use short cuts since I do it all the time myself!
INGREDIENTS NEEDED:
For the crust:
all-purpose flour
salt
vegetable oil
water
For the filling:
sugar
corn starch
half and half
egg yolks
butter
sweetened flaked coconut
coconut extract
For the topping:
heavy whipping cream
sugar
vanilla extract
sweetened coconut
HOW TO MAKE HOMEMADE COCONUT CREAM PIE BARS:
Then spread whipped cream over coconut pudding layer.
Originally published: May 2013
Updated & republished: June 2020
CRAVING MORE? YOU GOTTA TRY THESE!
EASY CREAM PUFF DESSERT
PEACHES AND CREAM BARS
NO-BAKE COOKIES & CREAM PIE
STRAWBERRY MESS (ETON MESS)
SOUTHERN STRAWBERRY SHORTCAKES
CROCK POT COCONUT RICE PUDDING
COCONUT CREAM POKE CAKE
COCONUT CREAM PIE BARS
Ingredients
For the crust:
- 1 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 tbsp water
For the filling:
- 1/2 cup sugar
- 1/4 cup corn starch
- 2 cups half and half
- 4 egg yolks
- 3 tbsp butter
- 1 cup sweetened flaked coconut
- 1 1/2 tsp coconut extract
For the topping:
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1 1/2 tsp vanilla extract
- sweetened coconut toasted
Instructions
To make the crust:
- Preheat oven to 400F degrees. Combine crust ingredients and spread into a 9 x 13 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 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.
- 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 tbsp. butter, 1 cup coconut and coconut extract. Stir well.
- Then spread 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 2 cups heavy whipping cream and turn mixer on to medium-high.
- Slowly add in sugar and then vanilla. 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 about a cup of sweetened shredded 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.
I love it! My family does too so this will be a winner for everyone. Thanks so much for sharing! Just wish I had some of it right now ~ 🙂
Pat
Thank you so much Pat!
This looks fabulous! I was a coconut hater until about 5 years ago and by some miracle, one day I thought to myself: I want a slice of coconut cream pie and it's been love ever since! I'm pinning this to make this summer – I wonder how sugar cookie dough would be for crust?
Kelli, I love to sneak coconut into desserts where folks have no clue. LOL. I have friends who swear they can't stand coconut and when I make the Southern Pecan Praline Cake, I love the surprised look on their face after I tell them it has coconut in it (of course, I make sure not to serve to anyone with coconut allergies). I think a lot of folks are surprised at how much they enjoy it after tasting it in dishes like this or that cake. A cookie dough crust would certainly add some sweetness to the party. If you try it, let me know!
I am so on the fence! I LOVE the flavor of coconut but the texture makes me gag. Is there anyway to make this and not have to use flakes??
You could just use the coconut extract and leave out the coconut flakes. I would maybe use about 1 1/2 tsp. of extract to just give it a it more coconut flavor since you aren't using the flakes. 🙂
Sounds great, Brandie!!
nice
This looks delicious! So much easier than making an actual pie!
Hi there, it's sound soo yummy this pie, but I don't understand what you mean in the filling ingredients….2cups half & half? What do you mean. Thanks.
Anonymous, half and half can be found in the dairy section of your grocery store. It's actual labeled half & half. It's half whole cream and half milk. Hope that helps!
hmmmm yummy
I LOVE it! Found your recipe on Pinterest. I'll be making this for my dad. Coconut cream pie is his favorite and since neither my husband or mom like it…more for us!
This sounds wonderful, found it on pinterest…can't wait to try the recipe!!
My mouth is watering. Can't wait to try these. Thanks.
this looks like a big YUM!!!! my husband was a coconut hater until i started sneaking in fine textured coconut into deserts, not long strands, not flakes. he changed his tune!
will make this! tracie
Brandie – ever tried canned coconut milk instead of half and half?
Hello, I am not sure, what do you mean half and half of what?
Love this recipe. It has become a favorite for Holidays, especially because it feeds more people than a pie and it so delicious.
These look great! I love coconut!
I think these would be great for taking to a church potluck.
We made these bars last year for Christmas and they were a huge success! They are on our dessert list for Thanksgiving. Thanks for sharing your great recipe!
Love hearing that Kristine! I sure do appreciate you taking the time to come back and let me know that you loved it!! 🙂
Could you use a graham wafer crust instead of pie crust
You certainly could. Whatever you enjoy!
I took this to some friends home for lunch today, having never made it before. Risky, but it was SPECATUCLAR! The crust, filling and heavy whipping cream all work together so well. We LOVED IT! Thanks so much! Pinning it so I don’t ever lose this one!
So, so good!!
Pamela – that's what I say too!
So flavorful, rich ,and creamy. Love this recipe! I almost always change a recipe to suit my taste but this one is perfect as is. Thank you. 🙂
Awwww wow – I love hearing that Jan! Thanks so much!!
Brandie – can this be made ahead of time and refrigerated overnight? Also how much Coolwhip do you need if substituting?
Been thinking about this all day. I’m going to try with banana instead coconut. It should be another winner
Thank
can you use a meringue topping instead of whipped cream
Hi. I’ve been a fan of yours for a long time and have made quite a few of your recipes, to rave reviews. THANK YOU!
About the Coconut Cream Pie Bars. The recipe says to spread cooked pudding mixture from the heat to the cooled crust and cover the entire baking dish with plastic wrap after letting it cool for a few minutes. In the video however, it shows the cooked pudding going into the refrigerator to cool before spreading it over the crust. Which procedure is preferred or does it not matter?
Could I sub coconut flour for the AP flour?
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! 🙂