Description
These Coconut Cream Pie Bars feature a buttery graham cracker crust topped with a rich and creamy coconut filling, whipped cream topping, and toasted coconut flakes. This no-fuss dessert is perfect for gatherings and celebrations, offering all the flavors of a classic coconut cream pie in easy-to-serve bar form.
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
- Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and salt. Press this mixture evenly into a 9×13 inch baking pan. Bake the crust for about 8-10 minutes or until it’s lightly golden. Remove from the oven and allow to cool completely.
- Make the filling: In a saucepan, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Gradually add the whole milk, coconut cream, and shredded coconut, whisking to combine. Cook this mixture over medium heat, stirring constantly until it thickens and reaches a pudding-like consistency. Remove from heat and stir in the vanilla extract. Allow the filling to cool slightly then pour it over the cooled crust in the pan.
- Chill the bars: Place the pan in the refrigerator for at least 4 hours, or until the filling is firmly set.
- Prepare the whipped cream topping: Using an electric mixer, beat the heavy whipping cream, powdered sugar, cream of tartar, vanilla extract, and coconut extract until soft peaks form.
- Assemble the pie bars: Spread the whipped cream evenly over the chilled coconut filling. Sprinkle the toasted coconut flakes on top. If desired, melt the white chocolate chips with the vegetable oil in a microwave-safe bowl in short bursts, stirring until smooth, then drizzle over the top. Finally, sprinkle with chopped macadamia nuts if using.
- Slice and serve: Using a sharp knife, slice into bars. Serve chilled and enjoy the creamy, tropical delight!
Notes
- Ensure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
- For a dairy-free version, substitute coconut milk products for the milk and cream, and a vegan butter alternative for the crust.
- To toast coconut flakes, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
- Store leftover bars covered in the refrigerator for up to 3 days.
- Nutrition information is approximate and may vary based on ingredients and portion sizes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
