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!
FREQUENTLY ASKED QUESTIONS:
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.
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.
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.
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.
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- vegetable oil
- half and half
- egg yolks
- sweetened flaked coconut
- coconut extract
- heavy whipping cream
- vanilla extract
HOW TO MAKE HOMEMADE COCONUT CREAM PIE BARS:
Preheat oven to 400F degrees. Combine crust ingredients and spread into a 9x13 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.
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.
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.
Take the saucepan off the heat and stir in butter, coconut and coconut extract. Stir well.
Then spread pudding mixture over crust. Allow to cool for a few minutes.
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.
Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks.
Then spread whipped cream over coconut pudding layer.
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.
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.
Sprinkle bars with toasted coconut then slice and serve.
CRAVING MORE RECIPES?
Originally published: May 2013
Updated & republished: June 2020
Coconut Cream Pie Bars (+Video)
For the crust:
- 1 ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 Tablespoons water
For the filling:
- 2 cups half and half
- 4 egg yolks
- ½ cup sugar
- ¼ cup corn starch
- 3 Tablespoons salted butter
- 1 cup sweetened flaked coconut
- 1 ½ teaspoons coconut extract
For the topping:
- 2 cups heavy whipping cream
- ⅓ cup sugar
- 1 ½ teaspoons vanilla extract
- 1 cup sweetened flaked coconut
To make the crust:
- Preheat oven to 400F degrees. Spray a 9x13-inch baking dish with nonstick spray.
- In a medium bowl, mix together 1 ¾ cup all-purpose flour, ½ teaspoon salt, ½ 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 ½ cup sugar and ¼ 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 ½ 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 ⅓ cup sugar and 1 ½ 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.
“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 can vary quite a bit depending on which brands were used.
Could I sub coconut flour for the AP flour?
Brandie @ The Country Cook
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! 🙂