coconut cream pie bars

There’s something truly special about a dessert that transports you. For me, these coconut cream pie bars do just that, taking me back to sunny afternoons in my grandmother’s kitchen. The scent of toasted coconut, the buttery shortbread crust, and that unbelievably creamy filling—it’s pure bliss.

While I adore a classic cake, like my Lemon Blueberry Cheesecake Cake, the handheld perfection of these bars makes them my go-to for sharing. They are simply irresistible.

What Makes This coconut cream pie bars So Special?

What I adore about these coconut cream pie bars is how they deliver all the flavor of a classic pie with much less fuss. With just 25 minutes of prep and 35 minutes of cook time, it’s an incredibly rewarding recipe. The contrast between the crisp, buttery shortbread crust and the rich, velvety coconut cream filling is just divine. It’s a simple recipe that feels elegant, making it perfect for any occasion when you need a standout dessert.

Let’s Talk About the Ingredients

I always use full-fat coconut milk for the richest flavor. It makes the filling incredibly luscious, much like the creamy layers in my Four-Layer Delight. Also, don’t skip toasting the shredded coconut for the topping; it adds a wonderful nutty depth and a perfect crunch.

Antonio

Ultimate Coconut Cream Pie Bars

These bars capture all the creamy, dreamy flavor of a classic coconut cream pie, with a buttery shortbread crust, a rich coconut custard filling, and a fluffy whipped cream topping. Perfect for parties and potlucks, they're easier to serve than a traditional pie!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For the Shortbread Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 3/4 cup unsalted butter cold and cubed
• 1/2 cup unsweetened shredded coconut

For the Coconut Cream Filling

• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 2 (13.5 oz) cans full-fat coconut milk well-shaken
• 1/4 cup whole milk
• 4 tbsp unsalted butter cut into pieces
• 1 1/2 tsp vanilla extract
• 1 cup sweetened shredded coconut

For the Whipped Cream Topping

• 1 1/2 cups heavy whipping cream very cold
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup toasted shredded coconut for garnish

Equipment

• 9×13-inch baking pan
• Medium Saucepan
• Mixing Bowls
• Electric Mixer
• Whisk
• Spatula

Method

 

Make the Shortbread Crust

• Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
• In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and unsweetened shredded coconut.
• Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Press the mixture firmly and evenly into the bottom of the prepared pan.
• Bake for 18-20 minutes, or until the edges are lightly golden brown. Let the crust cool completely on a wire rack while you prepare the filling.

Make the Coconut Cream Filling

• In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until combined.
• In a separate medium bowl, whisk the egg yolks. Gradually whisk the well-shaken coconut milk and whole milk into the sugar mixture in the saucepan until smooth.
• Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble, about 6-8 minutes. Once it begins to bubble, continue to cook for 1 minute, whisking constantly.
• Remove from heat. Temper the eggs by slowly pouring about half of the hot coconut mixture into the bowl with the egg yolks, whisking vigorously to prevent scrambling.
• Pour the tempered egg yolk mixture back into the saucepan. Return the saucepan to medium-low heat and cook, stirring constantly, for 2 more minutes until very thick.
• Remove from the heat and stir in the butter pieces and vanilla extract until the butter is fully melted. Fold in the 1 cup of sweetened shredded coconut.
• Pour the hot filling over the cooled crust and spread it evenly with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely firm.

Make the Topping and Assemble

• Just before serving, make the whipped cream. In a large, chilled bowl using an electric mixer, beat the cold heavy whipping cream on medium-high speed until soft peaks form.
• Add the powdered sugar and vanilla extract. Continue to beat until stiff peaks form. Be careful not to overbeat.
• Once the filling is firm, remove the plastic wrap. Use the parchment paper overhang to lift the bars out of the pan. Spread the whipped cream evenly over the chilled coconut filling.
• Sprinkle generously with toasted shredded coconut. To toast coconut, spread on a dry skillet over medium-low heat and stir frequently until golden and fragrant, about 3-5 minutes.
• Slice into 16 bars and serve immediately. Keep refrigerated.

Notes

Chilling is Key: Do not skip the 4-hour (or longer) chilling time. This is crucial for the filling to set properly so you can get clean slices.
Storage: Store leftover bars covered in the refrigerator for up to 3 days. The crust will soften over time.
Full-Fat Coconut Milk: For the richest, creamiest filling, it's essential to use full-fat canned coconut milk, not coconut milk from a carton or light coconut milk.

How I Make coconut cream pie bars

I always start by making the shortbread crust, pressing it firmly into the pan to create a solid base. While it bakes to golden perfection, I whip up the coconut cream filling on the stovetop. It’s a satisfying process, watching it thicken into a luscious cream. Once the crust and filling are completely cool, I pile on the whipped cream and a generous sprinkle of toasted coconut. It’s all about those distinct, delicious layers in these coconut cream pie bars.

My Tips for the Perfect Outcome

• Ensure your crust is fully cooled before adding the filling to prevent it from becoming soggy.
• Whisk the filling constantly as it cooks to avoid lumps.
• Chill the bars for at least 4 hours for clean, beautiful slices.

Serving Suggestions and Storage Tips

I love serving these coconut cream pie bars chilled, straight from the refrigerator, so the filling is firm and refreshing. They are perfect on their own, but a little drizzle of chocolate sauce is a fun addition! For leftovers, I store them in an airtight container in the fridge for up to three days. The crust softens slightly, but they remain absolutely delicious. It’s the ideal make-ahead dessert for any gathering.

Can I make this gluten-free?

Yes, you certainly can! I’ve had success swapping the all-purpose flour in the crust with a good quality 1-to-1 gluten-free baking flour blend. The texture comes out beautifully, so everyone can enjoy these delicious coconut cream pie bars without worry. Just follow the recipe as directed with the flour substitute.

Do I have to use full-fat coconut milk?

For the absolute best results, I highly recommend it. Full-fat coconut milk is what gives the filling its incredibly rich, creamy texture and deep coconut flavor. Using light coconut milk will result in a much thinner, less decadent filling, which changes the whole experience of these coconut cream pie bars.

Can I make the components ahead of time?

Absolutely! This is one of my favorite things about this recipe. You can bake the crust and make the coconut filling a day in advance. Just store them separately and covered in the refrigerator. When you’re ready to serve, simply whip the cream, assemble the coconut cream pie bars, and enjoy!

How do I get clean cuts on my bars?

The secret is to make sure the bars are thoroughly chilled—at least four hours, but overnight is even better. I use a large, sharp knife, wiping it clean with a damp paper towel between each cut. This little step prevents the filling and topping from smearing and gives you those perfect, clean-edged squares.

This recipe holds a special place in my heart, and I truly hope these coconut cream pie bars bring as much joy to your table as they do to mine. If you try them, I’d absolutely love to hear what you think and see your creations in the comments below!

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