Dreamy Coconut Cream Pie Bars

Imagine taking the classic coconut cream pie and transforming it into irresistible, easy-to-serve bars. That’s exactly what we’ve done with this tropical dessert that’ll transport you straight to a beachy paradise!

Why You’ll Love This Recipe

No pie plate required
Perfect for summer gatherings
Creamy, coconutty goodness in every bite
Easy to make and even easier to enjoy

Ingredients

For the Graham Cracker Crust:

1½ cups graham cracker crumbs
⅓ cup melted butter
¼ cup granulated sugar

For the Coconut Cream Filling:

2 (14 oz) cans full-fat coconut milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
1 tsp vanilla extract
½ tsp coconut extract
1 cup shredded coconut

For the Whipped Topping:

1 cup heavy whipping cream
¼ cup powdered sugar
½ tsp vanilla extract
Toasted coconut flakes for garnish

Instructions

Preheat your oven to 350°F and line a 9×9 inch baking pan with parchment paper.
Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the pan.
Bake crust for 10 minutes, then cool completely.
In a saucepan, whisk coconut milk, sugar, cornstarch, and egg yolks until smooth.
Cook over medium heat, stirring constantly until mixture thickens (about 7-8 minutes).
Remove from heat, stir in vanilla, coconut extract, and shredded coconut.
Pour filling over cooled crust and refrigerate for 3 hours.
Whip cream with powdered sugar and vanilla until stiff peaks form.
Spread whipped cream over chilled bars and sprinkle with toasted coconut.

Pro Tips

Use full-fat coconut milk for the creamiest filling
Toast coconut flakes in a dry skillet for extra flavor
Chill bars thoroughly for cleanest cutting

Storage

Store in an airtight container in the refrigerator for up to 4 days. These bars are best enjoyed chilled!

Final Thoughts

Whether you’re hosting a summer party or craving a tropical treat, these Coconut Cream Pie Bars are your ticket to deliciousness. Simple to make, impossible to resist!

Hailee Nova