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Coconut cream pie bars


These selfmade Coconut Cream Pie Bars begin with a simple pie crust, full of a thick creamy filling and topped with recent whipped cream. It’s wealthy, it’s candy and it’s coconut-y scrumptious.

Prep time: 10 minutes 

Cooking time: 20 minutes

Energy: 500 kcal

Serving: 15


  • 1 cup (2 Sticks) unsalted butter chilly
  • 2 cups flour
  • 3/4 cup powdered sugar
  • 3 cups half and half
  • 3 cups coconut milk
  • 4 eggs giant
  • 1 1/2 cups granulated sugar
  • 2/3 cups cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar


Make the Crust:
  • Preheat oven to 350 levels F (175 levels C).  Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, permitting 2-3 inches to increase over lengthy sides. Spray generously with nonstick cooking spray.
  • Mix crust elements and unfold into the baking dish. Bake in preheated oven for 18-20 minutes till edges of the crust start to brown. Put aside and funky.
  • On a rimmed baking sheet, unfold 1 cup of the coconut in a skinny layer and toast in preheated oven till golden brown. Put aside and use for topping.
Make the Filling: 
  • In a bowl, whisk collectively half and half and egg yolks.In a medium saucepan over medium warmth, mix sugar and cornstarch. Then slowly stir in half and half combination whereas persevering with to whisk.
  • Carry warmth as much as excessive and proceed to whisk. After a couple of minutes you’ll discover it has thickened.
  • Take the saucepan off the warmth and stir in milk, coconut, coconut extract and salt. Stir effectively.
  • Stir in each the coconut and vanilla extract and the coconut.
  • Then unfold pudding combination over crust. Permit to chill for a couple of minutes.
Make the Topping: 
  • you will want to make use of the whisk attachment in your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and switch mixer on to medium-high.
  • Slowly add in powdered sugar after which vanilla. Combine till whipped cream kinds mushy peaks.
  • Then unfold whipped cream over chilled pie filling and prime with browned coconut. 
  • Refrigerate till set, about 2 hours. Reduce into bars.


  • Cool whip might be substituted for selfmade whipped cream topping.
  • Freshly baked coconut cream pie will hold for about 3 to 4 days within the fridge.
  • Savoy Coconut Cream and Nature’s Appeal Coco Whipping Cream are the very best coconut lotions in the marketplace.