The Country Cook

COCONUT CREAM PIE BARS (+Video)

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5 from 6 votes

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

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!Coconut Cream Pie Bars recipe from The Country Cook, slice shown on a white plate with toasted coconut

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
heavy cream, eggs, sweetened flake coconut, butter, vanilla, sugar, corn starch, vanilla extract

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
 Enjoy!

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

Easy Coconut Cream Pie Bars recipe

COCONUT CREAM PIE BARS

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 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Coconut Cream Pie Bars
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12
Calories: 478kcal
Author: Brandie @ The Country Cook

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.

Video

Notes

COOL WHIP can be substituted for homemade whipped cream topping.

Nutrition

Calories: 478kcal | Carbohydrates: 37g | Protein: 5g | Fat: 35g | Saturated Fat: 23g | Cholesterol: 141mg | Sodium: 177mg | Potassium: 133mg | Fiber: 1g | Sugar: 16g | Vitamin A: 900IU | Vitamin C: 0.6mg | Calcium: 79mg | Iron: 1.2mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Reader Interactions

Comments

  1. Gypsy Heart

    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

    Reply

  2. Kalamity Kelli

    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?

    Reply

    • Brandie

      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!

      Reply

  3. Diane

    5 stars
    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??

    Reply

    • Brandie

      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. 🙂

      Reply

  7. Anonymous

    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.

    Reply

    • Brandie

      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!

      Reply

  9. Trysha

    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!

    Reply

  12. a happy little life

    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

    Reply

  15. Anonymous

    Love this recipe. It has become a favorite for Holidays, especially because it feeds more people than a pie and it so delicious.

    Reply

  17. Kristine

    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!

    Reply

    • Brandie

      Love hearing that Kristine! I sure do appreciate you taking the time to come back and let me know that you loved it!! 🙂

      Reply

  19. Donna

    5 stars
    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!

    Reply

  21. Jan

    5 stars
    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. 🙂

    Reply

  22. Mariah

    Brandie – can this be made ahead of time and refrigerated overnight? Also how much Coolwhip do you need if substituting?

    Reply

  23. Nancy

    Been thinking about this all day. I’m going to try with banana instead coconut. It should be another winner
    Thank

    Reply

  25. RITA HUGHES

    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?

    Reply

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