Coconut Cream Pie Bars are everything you love about coconut cream pie, but in easy, sliceable bar form. They have a buttery shortbread crust, a thick and creamy coconut filling, and a fluffy whipped cream topping finished with toasted coconut for that perfect bakery-style look.
What makes this recipe so special is the texture combo! The crust is tender and slightly crisp, the filling is rich and silky, and the whipped topping makes every bite feel light and beyond delicious. These are perfect for potlucks, holidays, spring and summer parties, or anytime you want a dessert that feels extra without being fussy.
If you love chilled desserts like this, you should also try Chocolate Lasagna, Lemon Bars, Strawberry Shortcake Bars, and No Bake Cheesecake.
Why you’ll love it + Why it works:
- Easy + party perfect. They taste just like coconut cream pie, but they are easier to serve and share as bars.
- A great time saver. They are a great make-ahead dessert since they need chill time to set.
- Sturdy shortbread crust. It bakes firm, so the bars slice cleanly.
- Perfectly set custard. Cornstarch and eggs thicken it, and chilling firms it up.
Coconut Cream Pie Bar Ingredients
- All-purpose flour (2 cups): Gives the crust structure so it bakes into a sturdy shortbread base. It helps the bars hold up when sliced.
- Powdered sugar (½ cup): Makes the crust tender and melt-in-your-mouth. It also keeps the shortbread soft instead of crunchy.
- Butter, slightly softened (1 cup): Gives the crust a rich flavor and creates that classic shortbread texture. Slightly softened butter mixes in easily without melting.
- Half-and-half (3 cups): Creates a rich, creamy base for the filling. It helps the custard taste like classic coconut cream pie.
- Coconut milk (3 cups): Adds deep coconut flavor and extra creaminess. It makes the filling taste truly coconut-forward.
- Eggs (4): Helps thicken and set the filling into a silky custard. They also add richness and structure.
- White sugar (1 ½ cups): Sweetens the custard and balances the coconut. It keeps the filling dessert-sweet without being heavy.
- Cornstarch (⅔ cup): Thickens the filling so it sets firmly for bars. It helps you get clean slices once chilled.
- Salt (½ teaspoon): Balances the sweetness and enhances the coconut flavor. It keeps the custard from tasting flat.
- Flaked sweetened coconut, divided (2 ½ cups): Adds texture and boosts coconut flavor throughout the filling. Dividing it gives you coconut in the custard and a toasted coconut finish on top.
- Coconut extract (½ teaspoon): Intensifies the coconut flavor. It helps the bars taste like coconut cream pie even after chilling.
- Vanilla extract (½ teaspoon): Rounds out the coconut and adds a warm bakery flavor. It makes the custard taste more balanced.
- Whipping cream (2 cups): Whips into a light, fluffy topping that contrasts the rich filling. It gives the bars that classic cream pie finish.
- Powdered sugar for topping (1 cup): Sweetens and stabilizes the whipped cream. It helps the topping hold its shape.
- Vanilla for topping (1 teaspoon): Adds flavor to the whipped topping. It makes the topping taste homemade and not just sweet.
How to Make Coconut Cream Pie Bars
Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment paper and set aside.
Add flour and powdered sugar to a medium bowl and cut butter into it. Mix until a soft dough forms.
Press into the prepared baking dish and bake for 16-18 minutes, or until golden brown. Set aside.
In a large saucepan, add half and half, coconut milk, eggs, sugar, cornstarch, and salt. Bring to a boil over medium-low heat, whisking regularly, until thick and bubbling (about 15-20 minutes). Remove from heat and add 1½ cups flaked coconut, coconut extract, and vanilla extract. Stir to combine.
Pour over the cooled crust. Chill in the refrigerator for at least 2 hours, or until firm.
While bars are chilling, toast remaining 1 cup of coconut by spreading onto an ungreased cookie sheet and baking at 350 degrees for 5-7 minutes, or until golden brown.
Make topping by whipping the heavy cream, powdered sugar, and vanilla together until stiff peaks form in a cold, large metal bowl (we like to use our Kitchen-Aid).
Spread over the cake. Sprinkle with toasted coconut flakes. Chill until ready to serve.
Kristyn’s Recipe Tips
- Let the crust cool before adding the filling; a warm crust can make the custard layer too soft.
- Whisk constantly while cooking the filling, especially as it starts to thicken, to keep it smooth and prevent lumps.
- Cook until the filling is bubbling and thick; this helps it set properly once chilled.
- Toast the coconut until just golden; it can go from perfect to burnt quickly, so watch it closely.
Coconut Cream Pie Bars Recipe
Ingredients
Crust:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup butter, softened
Filling:
- 3 cups half-and-half
- 3 cups coconut milk
- 4 eggs
- 1½ cups white sugar
- ⅔ cup cornstarch
- ½ teaspoon salt
- 2½ cups flaked sweetened coconut, divided
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
Topping:
- 2 cups whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside.
- Add flour and powdered sugar to a medium bowl and cut butter into it. Mix until a soft dough forms. Press into the prepared baking dish and bake for 16-18 minutes, or until golden brown. Set aside.
- In a large saucepan, add half and half, coconut milk, eggs, sugar, cornstarch and salt and bring to a boil over medium-low heat whisking regularly, until thick and bubbling (about 15-20 minutes). Remove from heat and add 1 ½ cups flaked coconut, coconut extract and vanilla extract. Stir to combine and pour over the cooled crust. Chill in the refrigerator for at least 2 hours, or until firm.
- While bars are chilling, toast remaining 1 cup coconut by spreading onto an ungreased cookie sheet and baking at 350 degrees for 5-7 minutes, or until golden brown.
- Make topping by whipping the heavy cream, powdered sugar, and vanilla together until stiff peaks form in a cold, large metal bowl (we like to use our Kitchen-Aid). Spread over the cake. Sprinkle with toasted coconut flakes. Chill until ready to serve.
Notes
- Let the crust cool before adding the filling; a warm crust can make the custard layer too soft.
- Whisk constantly while cooking the filling, especially as it starts to thicken, to keep it smooth and prevent lumps.
- Cook until the filling is bubbling and thick; this helps it set properly once chilled.
- Toast the coconut until just golden; it can go from perfect to burnt quickly, so watch it closely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
These bars are even better after a longer chill, and the whipped topping stays nicest when added the day you serve.
Keep Coconut Cream Pie Bars covered in the refrigerator for up to 4 days. For the prettiest whipped topping, store in a single layer if possible.
Freeze the bars without the whipped topping for best texture. Slice, place on a baking sheet to freeze until firm, then wrap each bar and store in a freezer bag or airtight container for up to 2 months. Thaw overnight in the refrigerator, then add fresh whipped cream and toasted coconut right before serving.
