Delish Coconut Cream Pie Bars
This coconut-forward dessert is everything I love about coconut cream pie—silky coconut custard, crunchy toasted coconut, and a buttery shortbread-like crust—reimagined as easy-to-slice bars that travel, slice, and share way better than a whole pie. They’re special because the bars balance a lightly sweetened coconut pastry cream with a tender crust and a pillowy whipped topping, so you get texture in every bite without fussing with a pie plate.
My husband is the official taste-tester and, honestly, the chief saboteur: he insists on sneaking one straight from the fridge before we’ve even had coffee. Our daughter calls them “coconut squares” and brings them in her lunchbox to school like it’s totally normal (it is). These bars quickly became our weekend ritual—baked on a Saturday, portioned out, and promising a sweet reward for everyone at different times through the week. I love how they feel fancy without needing a special occasion.
Why You’ll Love This Delish Coconut Cream Pie Bars
– The coconut flavor is bright and real—fresh or toasted coconut lifts the custard so it never tastes flat.
– Bar form makes serving easier: no slicing a fragile pie, and they’re perfect for potlucks or lunchboxes.
– Texture play: crisp, buttery crust, creamy coconut filling, and a light whipped finish with toasted flakes.
– Make-ahead friendly: the custard firms up overnight, so you can bake one day and finish the next.
Behind the Recipe
These bars started as an experiment to get coconut cream pie into a portable form that still felt homey. I learned that tempering the hot milk into the egg-sugar mixture is the quiet key to a lump-free, smooth custard—slow and steady wins here. Toasting the coconut beforehand makes a surprisingly big difference; it adds an almost caramel note and stops the topping from feeling one-dimensional. People often rush the chilling step, but the custard needs time to set so slices hold; patience here yields neat bars and better flavor meld. Lastly, a thin tapioca or cornstarch-thickened custard keeps the filling stable without going rubbery—aim for soft pudding, not dense gel.
Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the crust and choose a fine granulated sugar so the crust grinds together smoothly.
– Dairy: Whole milk and heavy cream give the richest custard; avoid low-fat milks if you want a silky texture.
– Eggs: Fresh eggs matter here because they contribute structure and shine to the custard—look for clean shells and recent sell-by dates.
– Nuts & Seeds: If you like a nutty edge, buy unsweetened shredded coconut and toast it yourself for the topping; pre-toasted is convenient but can be drier.
– Sweeteners: Use pure vanilla extract (or the seeds from a vanilla bean) rather than imitation for the best aromatic lift.
Prep Ahead Ideas
– Make the crust and press it into the pan the day before; keep it covered in the refrigerator to save time on baking day.
– Whisk together dry ingredients and measure out sugar and starch into small containers or zip-top bags overnight.
– Toast shredded coconut and cool completely; store in an airtight container for up to three days so the topping is ready.
– Pre-make the custard a day ahead and refrigerate overnight—this helps it firm fully and improves sliceability.
Time-Saving Tricks
– Use a food processor to pulse the crust ingredients together quickly for an even, tender base.
– Whisk the filling in a wide saucepan rather than a narrow pot so the custard heats more evenly and thickens faster.
– While the custard chills, clean up and prep garnishes (toasted coconut, chocolate shavings) so finishing is fast.
– If you’re short on time, a stabilized whipped cream (a touch of powdered sugar or gelatin) holds up longer on each slice.
Common Mistakes
– Overcooking the custard: I once let it bubble too hard and ended up with grainy curds—remove from heat as soon as it thickens and continue whisking off the heat to smooth it.
– Skipping the temper step: pouring hot milk straight into eggs can scramble them; tempering slowly avoids lumps.
– Not chilling long enough: slicing warm bars makes a mess—refrigerate until the custard is firmly set.
– Using sweetened shredded coconut in the crust and the topping makes the whole dessert too sugary; use unsweetened for better balance.
What to Serve It With
– A bright, lightly acidic fruit compote (mango or passionfruit) cuts the richness beautifully.
– Espresso or a lightly roasted coffee pairs nicely, balancing the sweetness.
– For brunch, serve alongside fresh berries and a splash of citrusy fruit salad to brighten the plate.
Tips & Mistakes
For neater slices, warm a broad chef’s knife under hot water, dry it, and make clean slices—wipe between cuts. If the topping weeps (separates liquid), it’s usually because it wasn’t stabilized enough or the bars were stored uncovered; a quick re-whip of the cream before serving can rescue the look.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
– Dairy-free: swap full-fat coconut milk for dairy milk and use coconut cream in place of heavy cream; chill longer to help set.
– Nutty crust: replace part of the flour with finely ground almonds or graham cracker crumbs for a different base texture.
– Less sweet: reduce the sugar in both crust and custard by 15–20% and rely on toasted coconut for flavor depth.
– Chocolate lovers: a thin layer of melted dark chocolate between crust and custard is decadent—just cool it so the custard doesn’t melt it back.
Frequently Asked Questions
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Delish Coconut Cream Pie Bars
Ingredients
Main Ingredients
- 2.5 cup graham cracker crumbs You can use store-bought or homemade crumbs.
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter, melted Make sure it’s cooled slightly before mixing.
- 3 cup heavy cream Whipped to soft peaks for the topping.
- 1 cup sweetened shredded coconut Look for the unsweetened version if you prefer.
- 3 large egg yolks Separate them from the whites.
- 1 cup coconut milk Canned coconut milk works great here.
- 0.5 cup powdered sugar For sweetening the whipped cream.
- vanilla extract A splash adds wonderful flavor.
Instructions
Preparation Steps
- Start by preheating your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of your pan to form a crust. Bake for about 10 minutes until golden, then allow it to cool.
- In a saucepan, combine the egg yolks and coconut milk over medium heat. Cook, stirring constantly until it thickens slightly. Add shredded coconut to the mixture and stir until combined. Pour this filling over the cooled crust.
- Let the bars chill in the refrigerator for at least 3 hours until set. Once set, whip the heavy cream with powdered sugar and vanilla until you have soft peaks. Spread the whipped cream atop the bars just before serving.
- Cut into squares, serve, and enjoy the creamy, coconut goodness!