Coconut Cream Pie Bars

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  • Coconut Cream Pie Bars

All the rich, tropical flavors of a classic coconut cream pie—transformed into easy, portable bars! A buttery graham cracker crust, velvety coconut custard, and a light whipped cream topping make this a foolproof dessert for any occasion. No rolling, no fuss—just mix, chill, and enjoy.

Why You’ll Love These Coconut Cream Pie Bars

  • No-Bake Filling – No need for complicated techniques; just cook, chill, and slice.
  • Perfectly Portable – Easier to serve than traditional pie, making them ideal for parties.
  • Make-Ahead Friendly – Prepares in advance and stays fresh for up to three days in the fridge.
  • Tropical Flavor in Every Bite – Toasted coconut and creamy custard bring paradise to your kitchen.

Ingredients (Makes a 9×9-inch pan)

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup melted butter
  • 2 tablespoons sugar

For the Coconut Custard Filling:

  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup whole milk
  • ½ cup sugar
  • ¼ cup cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut, toasted

For the Topping:

  • 1 cup whipped cream (or stabilized whipped topping)
  • ¼ cup toasted coconut flakes

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
  3. Press the mixture firmly into a parchment-lined 9×9-inch pan.
  4. Bake for 8 minutes, then remove and let cool completely.

2. Make the Coconut Custard

  1. In a medium saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, and egg yolks.
  2. Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes).
  3. Remove from heat and stir in vanilla extract and toasted coconut.
  4. Let the custard cool slightly before assembling.

3. Assemble & Chill

  1. Pour the warm coconut custard over the cooled crust. Spread evenly with a spatula.
  2. Cover and refrigerate for at least four hours (or overnight) to allow the custard to set.

4. Add Toppings & Serve

  1. Spread a generous layer of whipped cream over the chilled custard.
  2. Sprinkle with toasted coconut flakes for extra crunch and flavor.
  3. Slice into squares and serve chilled.

Pro Tips for the Best Coconut Cream Pie Bars

  • Toast the Coconut – For the best flavor, toast shredded coconut at 350°F (175°C) for 5-7 minutes, stirring occasionally.
  • Make It Extra Creamy – Swap whole milk for coconut cream for an even richer filling.
  • Add a Chocolate Twist – Drizzle melted chocolate over the bars for a decadent touch.
  • Stabilize Your Whipped Cream – If making ahead, use a bit of powdered sugar or cornstarch in the whipped cream to help it hold up longer.

Serving Ideas

  • Tropical Dessert Spread – Pair with fresh pineapple, mango, or passionfruit.
  • Coffee or Tea Companion – A perfect afternoon treat with a cup of coffee.
  • Potluck Favorite – Slice into small squares for easy serving at parties.

Why This Recipe is Perfect for AdSense & SEO

  • High Search Demand – “Coconut dessert bars” and “easy coconut cream pie” are frequently searched.
  • Visually Appealing – Creamy layers and toasted coconut create a drool-worthy dessert.
  • Seasonal & Evergreen – Works for summer, holidays, and baking blogs alike.

Final Thoughts

These Coconut Cream Pie Bars are a no-fail way to bring tropical flavors into your kitchen. With their buttery crust, smooth coconut filling, and airy whipped topping, they’re impossible to resist. Whether you’re making them for a summer gathering or just treating yourself, one bite will transport you straight to dessert paradise.

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