Coconut Cream Pie Bars

5 from 1 vote

Inspired by my Dad's favorite dessert, these Coconut Cream Pie Bars deliver all the creamy, dreamy indulgence of the classic. With a buttery crust, silky coconut custard, and pillowy whipped topping, each bite is light, luscious, and irresistibly nostalgic.

Prep Time1

Cook Time30

Total Time31

Course: Dessert

Cuisine: American

Servings: squares

Calories: 276kcal

Author: Rachel

Cost: $12

Equipment

8x8 Square baking dish with deep sides Glass preferred as a non-stick pan may cause the dough to shrink.
Electric Mixer
Medium Saucepan

Ingredients

Crust

1 pre-made roll out pie crust *See note for other options

Filling

4 Large egg yolks
¼ cup Cornstarch
1 14-oz can Full fat, unsweetened coconut milk
1 14-oz can Sweetened Condensed Milk
½ cup Granulated Sugar
¼ teaspoon Salt
1 cup Unsweetened, shredded coconut
2 tablespoon Melted Butter
2 teaspoon Vanilla Extract
½ cup Unsweetened, Shredded Coconut for topping

Whipped Cream (or Substitute Store Bought)

4 tablespoon Powdered Sugar or Granulated Sugar
2 cup Heavy Whipping Cream
1 teaspoon Pure Vanilla Extract

Instructions

Prepare the Crust:

Thaw the Pie Crust. Make sure the pie crust is thawed the night before. You can pre-prepare the pie crust up to 3 days ahead of time. Cover and keep in the refrigerator until ready to use.
Blind bake the crust. This recipe is best in an 8x8 square glass or dull metal baking dish. To keep the pre-made dough from shrinking, lay it in the pan without stretching and press into to the sides, corners, and bottom so that it sticks in place. If your dough doesn't quite reach an area up the sides about ½ inch, you can cut a bit of excess from the sides to add to that area, sealing them together. Prick bottom and sides generously with a fork. After baking, you can trim any excess crust and set aside to cool completely.

For the Coconut Cream Filling:

Egg mixture. In a medium bowl, whisk the 4 Large egg yolks and ¼ cup Cornstarch together.
Start the Custard. In a medium saucepan over medium heat, whisk 1 14-oz can Full fat, unsweetened coconut milk, 1 14-oz can Sweetened Condensed Milk, ½ cup Granulated Sugar, and ¼ teaspoon Salt together. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Note: This produces a pudding like texture. For a thicker, richer custard, boil an additional minute.
Temper the egg mixture. Remove about ½ cup of the saucepan mixture. While whisking, slowly pour it into the egg yolk mixture. Keep whisking so they don’t scramble. Then slowly incorporate and whisk the egg and custard mixture back into the saucepan.
The custard will immediately begin to thicken. Whisk and cook for slightly over 1 minute. The custard is ready when you can draw a line in the coating on the back of a spoon and the line stays. Remove from heat and stir in the 1 cup Unsweetened, shredded coconut, 2 tablespoon Melted Butter, and 2 teaspoon Vanilla Extract.
Pour the warm filling over the cooled pie crust. Cover tightly with plastic wrap directly on the surface of the custard. Refrigerate for at least 3 hours or overnight until chilled and thickened.

For the Topping:

Toast Coconut. Preheat oven to 350 degrees. On a sheet pan, place the remaining ½ cup Unsweetened, Shredded Coconut and bake for 5 to 6 minutes or until the coconut is lightly toasted. Rotate pan and stir around the coconut once in the middle of baking.
Homemade Whipped Cream. Using a hand mixer or a stand mixer with a whisk attachment, whip the 2 cup Heavy Whipping Cream,4 tablespoon Powdered Sugar, and 1 teaspoon Pure Vanilla Extract extract on medium-high speed until medium peaks form, about 3-4 minutes. When you lift the beaters or whisk out, a peak forms that holds for a moment, but then gently bends over at the tip. If you like a stiffer whipped cream, beat an additional 2-3 minutes or until the peaks stand straight up and look more rigid.
Top the Bars. Pipe or spread the whipped cream on top. Garnish with the toasted coconut, if desired. Chill the bars uncovered for up to a few hours or serve immediately.

Notes

While I feel that an all-butter pie crust is the traditional choice that I grew up with, you can also use a vanilla wafer, graham cracker crust, or a shortbread pie crust. These will be sweeter but are less prone to shrinking.

Fridge: These should be kept in an airtight container in the refrigerator and enjoy within one week. If you like them room temperature rather than cold, pull a few out for an hour or two on the countertop and enjoy.
Freezer: These may be frozen for up to several months. Let cool completely and cut before freezing.

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