Coconut Cream Pie Bars

Creamy, dreamy, and irresistibly easy coconut cream pie bars with a buttery crust, rich coconut filling, and toasted coconut topping. Perfect for any occasion!

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Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 22

Chill Time: 4

Total Time: 4 50

Servings: bars

Calories: 420kcal

Cost: $10–12

Equipment

- 9x13 inch baking pan
- Mixing bowls
- Saucepan
- Whisk
- Rubber spatula
- Electric mixer
- Measuring cups/spoons
- Sharp knife
- Skillet

Ingredients

Crust

2 cups graham cracker crumbs
½ cup unsalted butter melted
¼ teaspoon salt

Filling

¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup whole milk
1 cup heavy cream
1 cup sweetened shredded coconut
¾ cup coconut cream
¼ cup cornstarch
4 large egg yolks

Topping

¼ teaspoon cream of tartar
1 teaspoon vanilla extract
½ teaspoon coconut extract
1 cup heavy whipping cream
2 tablespoon powdered sugar
1 ½ cups toasted coconut flakes
¼ cup white chocolate chips optional
1 teaspoon vegetable oil for melting chocolate
½ cup chopped macadamia nuts optional

Instructions

Preheat oven and prepare crust by combining graham crumbs, melted butter, and salt. Press into pan and bake.
Whisk sugar, cornstarch, egg yolks, milk, coconut cream, and shredded coconut in saucepan. Cook until thickened. Stir in vanilla. Cool slightly.
Pour filling over crust. Chill for at least 4 hours until fully set.
Beat heavy cream, powdered sugar, and extracts until soft peaks form. Spread over chilled filling.
Top with toasted coconut, optional white chocolate drizzle, and chopped macadamias. Slice into bars.
Serve chilled and enjoy!

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition