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Slice of coconut cream pie bar layered with crust, creamy coconut filling, whipped cream, and golden toasted coconut on plate.
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Coconut Cream Pie Bars

Coconut Cream Pie Bars are the ultimate creamy, dreamy dessert with a buttery shortbread crust, coconut-packed filling, and fluffy whipped cream topping. Perfect for summer gatherings, holiday tables, or when you just need a slice of pure coconut bliss.
Prep Time20 minutes
Cook Time25 minutes
Chilling Time4 hours
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: coconut cream pie, coconut cream pie bars
Servings: 16
Calories: 447kcal
Author: Joanna Cismaru

Ingredients

For the Crust:

  • 1 cup unsalted butter melted
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt

For the Coconut Cream Filling:

  • 13.5 ounces full-fat coconut milk 1 can
  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups sweetened shredded coconut

For the Topping:

  • 1 ½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup sweetened shredded coconut toasted (for garnish)
US Customary - Metric

Instructions

  • Preheat oven to 350°F (175°C). In a bowl, mix melted butter, powdered sugar, flour, and salt until crumbly dough forms.
    process shots showing how to make coconut cream pie bars.
  • Press into a greased 9×13-inch pan. Bake for 18–20 minutes until lightly golden. Cool completely.
    process shots showing how to make coconut cream pie bars.
  • In a medium saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thickened—about 7–9 minutes.
    process shots showing how to make coconut cream pie bars.
  • Remove from heat and stir in butter, vanilla, and shredded coconut. Let cool for 10 minutes, then pour over the cooled crust. Cover and refrigerate at least 4 hours or until set.
    process shots showing how to make coconut cream pie bars.
  • In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled filling.
    process shots showing how to make coconut cream pie bars.
  • In a dry skillet over medium heat, toast the shredded coconut until golden and fragrant—2 to 3 minutes. Let cool, then sprinkle on top.
    process shots showing how to make coconut cream pie bars.
  • Cut into bars and serve chilled. Store leftovers in the fridge (if there are any).

Notes

  1. Crust Swap: Short on time? Use a store-bought shortbread crust to save a few minutes.
  2. Make Ahead Friendly: These bars actually taste better the next day after the flavors mingle in the fridge.
  3. Toasting Tip: Keep an eye on that coconut, it can go from golden to burnt faster than you can say “dessert’s ready.”
  4. Serving Tip: Use a sharp knife dipped in hot water to slice clean, neat bars without tearing the whipped cream topping.
  5. Chill Time: Don’t skimp on the 4-hour chill. That’s when the magic happens and your bars set up beautifully.

Nutrition

Serving: 1serving | Calories: 447kcal | Carbohydrates: 37g | Protein: 5g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 125mg | Potassium: 172mg | Fiber: 1g | Sugar: 22g | Vitamin A: 825IU | Vitamin C: 0.5mg | Calcium: 61mg | Iron: 2mg
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