Coconut Cream Pie Bars Recipe

A slice of coconut cream pie bars on a white plate.

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Coconut Cream Pie Bars Recipe

Coconut Cream Pie Bars have a buttery shortbread crust, coconut custard filling and whipped topping with coconut for a chilled dessert.

Prep Time30

Cook Time7

Chill Time2

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13 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

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.

Make ahead of time. These bars are even better after a longer chill, and the whipped topping stays nicest when added the day you serve.

Store. 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. 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.

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