These homemade Coconut Cream Pie Bars start with an easy pie crust, filled with a thick creamy filling and topped with fresh whipped cream. It’s rich, it’s sweet and it’s coconut-y delicious.
Prep time: 10 minutes
Cooking time: 20 minutes
Calories: 500 kcal
- 1 cup (2 Sticks) unsalted butter cold
- 2 cups flour
- 3/4 cup powdered sugar
- 3 cups half and half
- 3 cups coconut milk
- 4 eggs large
- 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 degrees F (175 degrees C). Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.
- Combine crust ingredients and spread into the baking dish. Bake in preheated oven for 18-20 minutes until edges of the crust begin to brown. Set aside and cool.
- On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in preheated oven until golden brown. Set aside and use for topping.
Make the Filling:
- In a bowl, whisk together half and half and egg yolks.In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk.
- Bring heat up to high and continue to whisk. After a few minutes you will notice it has thickened.
- Take the saucepan off the heat and stir in milk, coconut, coconut extract and salt. Stir well.
- Stir in both the coconut and vanilla extract and the coconut.
- Then spread pudding mixture over crust. Allow to cool for a few minutes.
Make the Topping:
- you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high.
- Slowly add in powdered sugar and then vanilla. Mix until whipped cream forms soft peaks.
- Then spread whipped cream over chilled pie filling and top with browned coconut.
- Refrigerate until set, about 2 hours. Cut into bars.
TIPS AND TRICKS:
- Cool whip can be substituted for homemade whipped cream topping.
- Freshly baked coconut cream pie will keep for about 3 to 4 days in the fridge.
- Savoy Coconut Cream and Nature’s Charm Coco Whipping Cream are the best coconut creams on the market.