Coconut Cream Pie Bars 😋😋
This dreamy dessert has all the tropical flavor of a coconut cream pie, but in easy-to-serve bar form—perfect for sharing!
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You’ll Need:
Crust:
• 1 cup (2 sticks) butter
• 2 cups all-purpose flour
• ½ cup powdered sugar
Filling:
• 3 cups half-and-half
• 3 cups coconut milk
• 4 eggs
• 1½ cups sugar
• ⅔ cup cornstarch
• ½ tsp salt
• 1½ cups flaked coconut
• ½ tsp coconut extract
• ½ tsp vanilla extract
Topping:
• 2 cups heavy whipping cream
• 1 tbsp cold water
• 1 tsp gelatin (optional, for a stabilized topping)
• 3–4 tbsp powdered sugar
• 1 cup flaked coconut (to toast)
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How to Make It:
1. Make the Crust:
Preheat your oven to 350°F.
Line a 9x13 baking dish with foil, leaving a little overhang to lift the bars later.
Mix butter, flour, and powdered sugar (a food processor works great) until crumbly.
Press evenly into your dish and bake for 18–20 minutes, or until just golden. Cool completely.
2. Toast the Coconut:
While the crust bakes, spread 1 cup coconut on a baking sheet.
Toast in the oven for 3–6 minutes, stirring often. Set aside to cool.
3. Make the Coconut Filling:
In a large saucepan, whisk together half-and-half, coconut milk, eggs, sugar, cornstarch, and salt.
Cook over medium-low heat, whisking constantly until thick and bubbling (this can take 15–30 minutes—patience pays off!).
Stir in coconut and vanilla extracts plus the 1½ cups of coconut.
Pour over the cooled crust. Let it sit for a bit, then chill in the fridge 2–4 hours until set.
4. Make the Whipped Topping:
(Optional but worth it!)
Bloom gelatin in cold water for 5 minutes, then gently melt until dissolved.
Whip the cream with powdered sugar until soft peaks form. Slowly add the gelatin and whip until stiff peaks form.
Spread over the chilled bars and top with your toasted coconut.
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Tip: These bars are rich, creamy, and totally satisfying. Perfect for potlucks, holidays, or just because!