Coconut cream pie bars are a delightful dessert that combines the creamy richness of coconut cream pie with the convenience of a bar format. Here’s a simple recipe to make these delicious treats:

Ah, coconut cream pie bars – a delectable dessert that combines the tropical sweetness of coconut with the creamy richness of a classic cream pie. Picture this: a buttery graham cracker crust, a luscious layer of coconut-infused custard, topped with billowy whipped cream and toasted coconut flakes. Each bite is a symphony of textures and flavors, a blissful indulgence for coconut lovers and dessert enthusiasts alike.

To create these irresistible coconut cream pie bars, you’ll need to start with the perfect crust. Crushed graham crackers are mixed with melted butter and a touch of sugar, then pressed into the bottom of a baking dish to form a sturdy foundation for the layers of decadence to come.

Next comes the star of the show: the coconut custard filling. This creamy concoction is made by simmering coconut milk, sugar, cornstarch, egg yolks, and a hint of vanilla over gentle heat until thick and luscious. Stir in shredded coconut for an extra burst of flavor and texture, then pour the mixture over the prepared crust, spreading it into an even layer.

Now, it’s time to let the magic happen. Pop the baking dish into the oven and let the bars bake until the custard is set and the crust is golden brown, filling your kitchen with the irresistible aroma of toasted coconut and buttery goodness.

Once the bars have cooled to perfection, top them off with a generous dollop of freshly whipped cream, adding a touch of lightness and freshness to balance out the richness of the custard. Sprinkle toasted coconut flakes over the top for an extra layer of flavor and visual appeal, then cut the bars into squares and prepare to be transported to dessert paradise with every bite.

Whether you’re serving them at a summer barbecue, a holiday gathering, or simply indulging in a sweet treat for yourself, these coconut cream pie bars are sure to be a hit. So grab a fork, dig in, and let the creamy, coconutty goodness sweep you away on a culinary adventure you won’t soon forget.


For the crust:

  • – 1 1/2 cups graham cracker crumbs
  • – 1/4 cup granulated sugar
  • – 1/2 cup unsalted butter, melted

 the coconut cream filling:

  • – 1 cup sweetened shredded coconut
  • – 1 cup whole milk
  • – 1 cup heavy cream
  • – 1/2 cup granulated sugar
  • – 1/4 cup cornstarch
  • – 4 large egg yolks
  • – 2 tablespoons unsalted butter
  • – 1 teaspoon vanilla extract

 the whipped cream topping:

  • – 1 cup heavy cream
  • – 2 tablespoons powdered sugar
  • – 1/2 teaspoon vanilla extract
  • – Toasted coconut flakes, for garnish (optional)


1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper, leaving some overhang for easy removal.

2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish.

3. Bake the crust in the preheated oven for 10 minutes, or until lightly golden brown. Remove from the oven and let it cool while you prepare the filling.

4. In a medium saucepan, combine the shredded coconut, milk, and heavy cream. Heat the mixture over medium heat until it comes to a simmer, then remove from the heat and let it steep for 15 minutes.

5. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.

6. Gradually pour the warm coconut milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

7. Return the mixture to the saucepan and place it over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from the heat and stir in the butter and vanilla extract until smooth.

8. Pour the coconut cream filling over the cooled crust in the baking dish, spreading it out evenly. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.

9. Before serving, prepare the whipped cream topping. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

10. Spread the whipped cream over the chilled coconut cream filling, then sprinkle with toasted coconut flakes for garnish, if desired.

11. Use the parchment paper overhang to lift the bars out of the baking dish, then cut them into squares.

12. Serve the coconut cream pie bars chilled and enjoy!

These coconut cream pie bars are creamy, dreamy, and full of coconut flavor. They make a perfect dessert for any occasion, and the bar format makes them easy to serve and enjoy.

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