Here’s a Coconut Cream Pie Bars recipe that captures all the creamy, dreamy flavors of a classic coconut cream pie — in an easy-to-make bar form!
🥥 Coconut Cream Pie Bars
Buttery crust + creamy coconut filling + whipped topping = dessert heaven!
🍽️ Makes: 16 bars | ⏱️ Total Time: 3 hours (including chilling)
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs (gluten-free if needed)
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the Coconut Cream Filling:
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1 can (13.5 oz) full-fat coconut milk
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1 cup whole milk (or more coconut milk for extra coconut flavor)
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½ cup granulated sugar
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¼ cup cornstarch
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¼ tsp salt
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4 large egg yolks
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1 tbsp butter
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1 ½ cups sweetened shredded coconut
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1 tsp vanilla extract
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½ tsp coconut extract (optional but amazing)
For the Topping:
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1 ½ cups heavy whipping cream
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3 tbsp powdered sugar
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½ tsp vanilla extract
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Toasted coconut, for garnish
Instructions
1. Make the Crust
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Preheat oven to 350°F (175°C).
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Combine graham cracker crumbs, sugar, and melted butter. Press into an 8×8 or 9×9-inch pan lined with parchment.
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Bake for 10 minutes, then let cool completely.
2. Make the Coconut Cream Filling
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In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in coconut milk and whole milk until smooth.
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In a separate bowl, whisk the egg yolks. Slowly drizzle a bit of the hot milk mixture into the yolks (to temper them), then return the yolk mixture to the saucepan.
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Cook over medium heat, whisking constantly, until thick and bubbly (about 7–10 minutes).
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Remove from heat. Stir in butter, shredded coconut, vanilla, and coconut extract.
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Pour over cooled crust. Smooth the top, then refrigerate until fully set (at least 3 hours or overnight).
3. Make the Whipped Topping
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Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Spread over chilled coconut layer.
4. Garnish & Serve
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Top with toasted coconut. Slice into bars and serve chilled.
✅ Tips:
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To toast coconut: Spread on a baking sheet and toast at 325°F (160°C) for 5–7 minutes, stirring often.
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Bars hold shape best when well chilled — even better the next day!
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For a shortcut: Use instant coconut pudding for the filling, though homemade tastes much better.
