Coconut Cream Pie Bars

Need a delicious, easy dessert recipe that will feed a crowd? These Coconut Cream Pie Bars have a buttery, shortbread crust with a layer of coconut custard and whipped cream. A tropical dessert recipe you will keep coming back to.

You will love how easy this recipe is to make, it might sound intimidating to make the pie filling, but let me reassure you, anyone can make this recipe. The shortbread crust, similar to the crust on lemon bars, provides a delicious buttery crunch, top that with a creamy coconut filling and homemade whipped cream for a perfect easy dessert. This is a coconut lovers dessert!

Pie bars are perfect for making and serving at family parties, holiday gatherings, or even neighborhood potlucks. This makes a big pan of coconut pie squares making it easy to have a big piece or just a little slice if that is all you want.

Ingredients for Coconut Cream Pie Bars

Here is what you will need to pick up from the store to make this family-friendly dessert recipe come to life:

Crust:

• Flour– All-purpose flour is used in this recipe to make the crust
• Powdered Sugar– used in this recipe to add sweetness to the crust
• Butter– use unsalted butter, if you are going to use salted butter, omit the salt from the crust as you will taste the additional salt from salted butter
• Salt

Coconut Custard Recipe:

• Sugar– use granulated sugar in the filling
• Salt
• Egg Yolks– just the yolks for this recipe are all you need, save the whites for another recipe if desired
• Cornstarch– this is essential to thicken the custard filling
• Whole Milk– the full-fat milk really makes this creamy coconut filling
• Coconut Milk– this amps up the flavor of coconut in the filling in addition to helping make this custard creamy
• Coconut Flakes– the sweetened coconut
• Butter- this is added at the end of the custard mix to make it so creamy
• Vanilla– adds a depth of flavor that is so perfect in the cream pie filling

Whipped Cream Topping:

• Heavy Whipping Cream– full-fat heavy cream
• Powdered Sugar– sweeten up the heavy cream with this confectioner sugar
• Vanilla– use a pure vanilla extract, not imitation vanilla
• Toasted Coconut– you can buy it toasted already or see below for how to make your own toasted coconut quickly and easily.

⭐️ Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.

Toasted Coconut

To top off the coconut dessert bars, a little bit of toasted coconut adds a ton of flavor and a little crunch.

It is really easy to make your own toasted coconut at home.

To make toasted coconut on the stovetop: place 1/2 cup of sweetened coconut flakes in a skillet over medium heat. Cook and stir the coconut constantly until it just starts to turn brown, remove from the heat immediately and continue to stir. If you feel it is getting browned too quickly, remove it from the pan to a bowl or plate to stop the cooking. Allow to cool before adding to the top of the pie.

Toasting coconut in the oven: preheat the oven to 325º F and line a baking sheet with parchment paper. Pour the sweetened coconut flakes evenly onto the pan. Bake for 7-10 minutes, stirring 2-3 times, until the coconut is golden brown.

How to Make Coconut Cream Pie Bars

No one can resist these amazing dessert bars with coconut, they have a buttery, shortbread crust with a coconut custard layer topped with homemade whipped cream and toasted coconut. Absolutely irresistible! Let’s walk through the simple steps to make this easy coconut cream pie recipe.

1. Make the Crust: in a large mixing bowl, combine the flour, powdered sugar, butter and salt. I find it easiest to use a cheese grater to grate the cold butter into the flour mixture and use my hands to combine until a sand-like mixture is formed. Press the crust into a greased 9 x 13 inch pan and bake for 15-20 minutes or until golden.

2. Prepare the Coconut Cream Filling: for the coconut custard, combine the sugar, salt, egg yolks, cornstarch, whole milk, and coconut milk in a saucepan. Use a whisk and constantly stir the custard over medium heat until it thickens. Don’t let the custard boil as you stir it. It is done when it becomes a pudding-like texture. Remove the pudding from the heat and stir in the coconut flakes, butter, and vanilla.
3. Pour on Coconut Cream Layer: spread the coconut cream pie filling over the cooked shortbread crust. Let it cool for 10 minutes, then place a piece of plastic wrap over the custard. The plastic wrap should be placed right on top of the custard, touching it, so that a skin doesn’t form on the custard. Place in the refrigerator for at least 3 hours to chill and set.

4. Make the Whipped Cream: when the coconut cream has chilled, and just before serving, prepare the whipped cream. Pour the heavy cream into a large mixing bowl combine the heavy cream, powdered sugar, and vanilla. Use a hand mixer to beat until stiff peaks form in the whipped cream. Spread over the top of the coconut cream and top with toasted coconut.

How to Store Coconut Cream Pie Bars

These cream pie bars will last for 2 days in the refrigerator if covered tightly with plastic wrap.

Other Pie Bars to Try:

These Coconut Cream Pie Bars have a buttery, shortbread crust with a layer of coconut custard and whipped cream.