Coconut Cream Pie Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/4 cup granulated sugar - 1 (14 oz) can full-fat coconut milk - 1 cup heavy whipping cream, divided - 1/2 cup sweetened shredded coconut - 3/4 cup powdered sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1/4 cup cornstarch - 1/4 teaspoon salt - Toasted coconut flakes, for garnish For these coconut cream pie bars, the graham cracker crumbs form a sweet and crunchy base. The melted butter binds the crust together, making it rich and satisfying. Full-fat coconut milk brings great flavor and creaminess. Heavy whipping cream adds lightness to the filling. Shredded coconut gives texture and sweetness. The eggs and cornstarch help the filling set just right. To make these pie bars, you will need: - 8x8-inch baking dish - Medium mixing bowls - Medium saucepan - Whisk - Spatula - Parchment paper (optional) Using the right equipment helps ensure your bars turn out perfectly. An 8x8-inch baking dish is great for even cooking. Mixing bowls and a whisk are key for blending ingredients smoothly. A spatula helps spread the coconut filling evenly. If you need substitutions, here are some ideas: - Use gluten-free graham crackers for a gluten-free crust. - Swap unsalted butter for coconut oil for a dairy-free option. - Choose almond milk or oat milk if you prefer a lighter milk. - For a vegan option, replace eggs with flax eggs or silken tofu. These substitutions let you enjoy the dessert while meeting dietary needs. Each swap brings its own flavor, so feel free to experiment. If you want the full recipe, check it out for all the details! Start by preheating your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish. You can also line it with parchment paper. This makes it easy to remove later. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1/4 cup of granulated sugar. Mix until it looks like wet sand. Press this mixture firmly into the bottom of the baking dish. Bake it for 10 minutes, then let it cool slightly. In a medium saucepan over medium heat, combine 1 can of full-fat coconut milk, ½ cup of heavy cream, 1/2 cup of sweetened shredded coconut, and 3/4 cup of granulated sugar. Stir and bring this mixture to a gentle simmer. While it simmers, whisk 2 large eggs, 1/4 cup of cornstarch, 1 teaspoon of pure vanilla extract, and 1/4 teaspoon of salt in a separate bowl. This will create a smooth mixture. Gradually pour the hot coconut mixture into the egg mixture while whisking. This helps prevent the eggs from cooking too fast. Return it to the saucepan and cook until it thickens and bubbles gently. This takes about 5-7 minutes. Pour the thick coconut filling over the cooled graham cracker crust. Spread it evenly with a spatula. Let the pie bars cool to room temperature. Then, cover and refrigerate them for at least 4 hours, or until they set fully. Once set, lift the bars out using the parchment paper edges, if you used it. Cut into squares. For a tasty finish, whip ½ cup of heavy cream with powdered sugar until stiff peaks form. Top each square with a dollop of whipped cream and sprinkle with toasted coconut flakes. You can find the full recipe if you need more details! To get a great crust, use fresh graham cracker crumbs. Mix them well with melted butter and sugar. Press the mixture firmly into your baking dish. This helps it hold together when baked. Bake it for just 10 minutes to set. Let it cool slightly before adding the filling. A well-formed crust will give your bars a nice crunch. A runny filling can ruin your bars. To avoid this, make sure to whisk the eggs and cornstarch until smooth. Gradually add the hot coconut mixture to the egg mixture. This step is crucial to prevent scrambling. Cook the filling over medium heat until it thickens. Stir constantly, and watch for gentle bubbles. This means it's ready to pour over the crust. Presentation matters for any dessert. To make your coconut cream pie bars pop, top them with whipped cream. Add toasted coconut flakes for a crunchy touch. You can also sprinkle a bit of extra shredded coconut on top. For color, add fresh mint leaves around the bars. These simple touches make your dessert look stunning and inviting. {{image_4}} You can make chocolate coconut cream pie bars easily. Start with the crust, using chocolate graham crackers instead of regular ones. This change adds a rich chocolate flavor. For the filling, melt dark chocolate and mix it with the coconut filling. The chocolate will blend well with the creamy coconut, making each bite delicious. Top it with whipped cream and toasted coconut for a tasty finish. If you like some crunch, add nuts to your pie bars. Chopped pecans or walnuts work well. Mix them into the graham cracker crust for a nutty base. You can also sprinkle nuts on top of the whipped cream. This adds texture and a nice contrast to the creamy filling. Nuts also bring healthy fats, making your dessert a bit more wholesome. For a vegan version, swap out a few ingredients. Use plant-based butter instead of regular butter. Replace heavy cream with coconut cream or a non-dairy alternative. For eggs, use flaxseed or chia seed eggs. Just mix one tablespoon of seeds with three tablespoons of water. Let it sit until it thickens. This gives your bars a similar texture without animal products. Enjoy a creamy, rich dessert that everyone can love. For the full recipe, check out the detailed instructions above! To keep your coconut cream pie bars fresh, store them in an airtight container. This helps prevent them from drying out. You can place a layer of plastic wrap on top before sealing the container. If you want to enjoy them later, refrigerate them. This method keeps the bars cool and tasty. You can freeze the coconut cream pie bars for later enjoyment. Cut them into squares and wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. When you are ready to eat one, take it out and let it thaw in the fridge overnight. This keeps the texture nice and smooth. These bars will stay fresh in the fridge for up to five days. If you freeze them, they can last for about three months. However, for the best taste, try to eat them within a month. Enjoy the flavor while it's at its best! For the full recipe, check out the detailed cooking instructions. Yes, you can use other types of milk. Almond milk or oat milk work well. These options will change the flavor and texture a bit. Coconut milk gives the best creaminess. If you choose a non-dairy milk, look for unsweetened types. This way, you can control the sweetness of your bars. To cut these bars well, use a sharp knife. First, let them chill in the fridge for at least four hours. This helps them set better. For clean cuts, dip the knife in hot water. Wipe it dry between cuts. This method gives you nice, smooth edges. You will know the filling is set when it feels firm to the touch. After cooking, let it cool in the fridge for at least four hours. The filling should not jiggle when you shake the dish. If it feels solid, it's ready to cut. It's all about patience, but the wait is worth it! For more details, check out the Full Recipe. This blog covered all you need to make delicious coconut cream pie bars. We explored key ingredients, the necessary tools, and options for different diets. Each step, from making the crust to adding the filling, is easy to follow. Plus, I shared useful tips for texture and toppings. In the end, you can enjoy this treat your way. Whether you stick to the classic recipe or try new variations, these bars will impress. Happy baking and enjoy every bite!$

Indulge in the delightful taste of Coconut Cream Pie Bars, a tropical twist on a classic dessert! This easy recipe features a buttery graham cracker crust filled with creamy coconut goodness and topped with whipped cream and toasted coconut flakes. Perfect for any occasion, these bars are sure to impress your guests. Click through to discover the full recipe and bring a slice of paradise to your kitchen today!

Print Recipe Pin Recipe

Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1/4 cup granulated sugar

1 (14 oz) can full-fat coconut milk

1 cup heavy whipping cream, divided

1/2 cup sweetened shredded coconut

3/4 cup powdered sugar

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup cornstarch

1/4 teaspoon salt

Toasted coconut flakes, for garnish

Instructions

Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with cooking spray or line it with parchment paper, leaving an overhang for easy removal later.

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the texture resembles moist sand.

Firmly press the graham cracker mixture into the bottom of the prepared baking dish, ensuring it’s an even layer. Bake in your preheated oven for 10 minutes, then remove and set aside to cool slightly.

In a medium saucepan over medium heat, combine the coconut milk, ½ cup of heavy cream, shredded coconut, and granulated sugar. Stir and bring to a gentle simmer, allowing flavors to meld.

While the coconut mixture simmers, in a separate bowl, whisk together the eggs, cornstarch, vanilla extract, and salt until the mixture is smooth and well combined.

Gradually pour the hot coconut mixture into the egg mixture, whisking continuously to temper the eggs and prevent scrambling.

Return the combined mixture to the saucepan, and cook over medium heat, stirring constantly until it thickens and bubbles gently, approximately 5-7 minutes. Remove from heat.

Pour the luscious coconut filling over the cooled graham cracker crust, spreading it evenly using a spatula.

Allow the pie bars to cool to room temperature, then cover and refrigerate them for at least 4 hours or until fully set.

Once set, lift the bars out of the baking dish using the parchment paper edges (if used) and cut into squares.

In a medium bowl, whip the remaining ½ cup of heavy cream with powdered sugar until stiff peaks form. Top each square with a generous dollop of the whipped cream and sprinkle with toasted coconut flakes for a delightful finish.

- Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 16 squares

- Presentation Tips: Arrange the chilled bars on a decorative platter, garnishing them with extra toasted coconut flakes and a few fresh mint leaves for a refreshing touch of color and flavor!