Coconut Cream Pie Bars

This coconut cream pie bar recipe transforms a classic dessert into convenient, sliceable squares that deliver all the creamy coconut goodness without needing to cut perfect pie slices. The buttery shortbread base cradles a luscious coconut custard filling, all crowned with billowy whipped cream and toasted coconut for that perfect textural contrast.

I first made these bars for my mother's birthday after she mentioned missing her grandmother's coconut cream pie. The look on her face when she took that first bite made these an instant family tradition.

Ingredients

• All-purpose flour: Creates the foundation for our shortbread-style crust that stays crisp even under the custard
• Vegetable oil: Gives the crust a tender texture without the fuss of cutting in cold butter
• Half and half: Provides the perfect richness for the custard without being too heavy
• Egg yolks: Add that signature custard color and silky mouthfeel
• Cornstarch: Is our thickening agent. Fresh cornstarch ensures proper setting
• Sweetened flaked coconut: Appears twice in the recipe for maximum coconut flavor throughout
• Coconut extract: Amplifies the natural coconut taste. Look for pure extract rather than imitation
• Heavy whipping cream: Whips up into the cloudlike topping. Make sure it's very cold
• Vanilla extract: In the whipped cream balances the coconut flavor beautifully

How To Make Coconut Cream Pie Bars

Prepare the crust:

Start with a hot oven at 400°F and a greased 9x13 baking dish. Mix the flour and salt in a bowl, then pour in the oil and water. The mixture will seem crumbly at first but keep working it until it comes together. Press it evenly into your baking dish, making sure to get into the corners. Dock the dough by pricking all over with a fork to prevent bubbling. Bake until light golden around the edges, about 12 minutes. The center should look dry, not doughy.

Create the coconut filling:

Whisk the half and half with egg yolks until smooth. In a separate saucepan, combine sugar and cornstarch thoroughly before adding your dairy mixture. This prevents lumps from forming. Cook over medium heat, whisking constantly. The mixture will seem thin for what feels like forever, then suddenly thicken dramatically. Keep whisking until it coats the back of a spoon and holds a line when you run your finger through it. Remove from heat immediately to prevent curdling. Fold in the butter, coconut, and extract while still hot.

Assemble the layers:

Pour the hot filling directly onto the cooled crust and spread into an even layer. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely cold and set, at least one hour but preferably three or more.

Finish with whipped cream:

Just before serving, whip the cold cream with sugar and vanilla until soft peaks form. Watch carefully as it thickens. You want it firm enough to hold its shape but still spreadable. Spread evenly over the chilled custard layer.

Top with toasted coconut:

Spread coconut on a baking sheet and toast at 325°F, stirring frequently until golden brown. This happens quickly, usually in about 5 minutes. Let it cool completely before sprinkling over the whipped cream layer.

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My favorite part of this recipe is watching the coconut toast in the oven. The kitchen fills with this incredible nutty aroma that takes me back to my grandmother's kitchen. She taught me that toasted coconut transforms an ordinary dessert into something special, and she was absolutely right.

Make-Ahead Tips

These bars actually improve with an overnight chill. The crust and filling can be prepared and assembled up to two days in advance. However, always add the whipped cream and toasted coconut just before serving for the best texture and appearance. If you must prepare the whipped cream ahead, add 1 tablespoon of powdered sugar along with the granulated sugar to help stabilize it.

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Serving Suggestions

These bars make a stunning presentation on their own, but you can elevate them further with a few serving ideas. Try drizzling individual portions with warm caramel sauce or dark chocolate for an indulgent twist. For a tropical variation, serve with fresh pineapple or mango on the side. These bars also pair beautifully with coffee, especially a medium roast that won't overpower the delicate coconut flavor.

Troubleshooting Tips

If your custard seems too thin after cooling, it likely didn't cook long enough. Return it to the stove and bring back to a boil while whisking constantly. If your whipped cream begins to weep or separate, gently fold in an additional tablespoon of powdered sugar to stabilize it. For clean cuts, dip your knife in hot water and wipe clean between slices.

Frequently Asked Questions

→ How do I prevent the crust from becoming too doughy?

Make sure to poke the crust with a fork before baking and ensure it cooks until light golden brown. Avoid underbaking for the best results.

→ Can I replace half-and-half with another ingredient?

If you don’t have half-and-half, you can use equal parts heavy cream and whole milk as a substitute for the filling.

→ How do I toast the coconut without burning it?

Spread the coconut evenly on a baking pan, stir every couple of minutes, and keep a close watch while baking at 325°F to prevent burning.

→ Can I prepare these bars in advance?

Yes, you can prepare the bars a day ahead. Store them in the fridge, covered tightly with plastic wrap or an airtight container.

→ How do I achieve soft peaks in whipped cream?

Beat heavy cream on medium-high speed, adding sugar gradually, until the cream forms peaks that hold their shape but slightly curl at the tips when lifted.

→ What’s the best way to cut the bars cleanly?

Chill the bars thoroughly before cutting, and use a sharp knife wiped clean between cuts to maintain neat edges.