These coconut cream pie bars are an easy recipe to make for any occasion! They have a buttery shortbread crust, a thick coconut cream filling, and is topped off with fresh whipped cream and toasted coconut flakes.
These coconut cream bars have a homemade pie crust that's shortbread instead of a traditional pie crust. The buttery crust pairs perfectly with the creamy coconut filling too.
If you love old-fashioned coconut cream pie and are a fan of coconut, then you're going to love these pie bars!
Looking for more coconut desserts? Then check out these: german chocolate cake, coconut raspberry cupcakes, and oatmeal coconut cookies.
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Why You'll Love These Pie Bars
- The shortbread crust is homemade.
- The coconut cream pudding layer is super smooth.
- Both coconut milk and coconut flakes gives the dessert a bold coconut flavor.
- They're covered with homemade whipped topping.
- They're perfect to serve at special occasions or your next dinner party!
Pie bars are very similar to classic 9-inch pies, except they're transformed into square bars that are baked in a baking dish.
I think they're much easier to make, especially when you use shortbread or a graham cracker crust instead of pie dough.
Everything about this creamy dessert is homemade too: the crust, pudding, and whipped cream!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Powdered Sugar: Used in the crust to add sweetness and a fluffy texture.
- Milk: I used 2% milk. You could also use whole milk.
- Coconut Milk: Just one 13.5-ounce can of coconut milk is needed.
- Corn Starch: This helps to thicken up the pudding as it's cooking.
- Egg Yolks: You need 4 egg yolks. This also helps to thicken the homemade pudding.
- Shredded Coconut: I used sweetened coconut flakes but you could also use the unsweetened flakes.
- Heavy Whipping Cream: Used to make the whipped cream. Do not substitute it with heavy cream.
Instructions
Here are the step by step instructions on how to make this coconut cream pie recipe.
Step 1: Shortbread crust. In a medium bowl, combine the flour, melted butter, powdered sugar, vanilla extract, and salt. Press it into the prepared baking pan and bake for 17-20 minutes, or until lightly golden brown.
Cool completely on a wire rack.
Step 2: Coconut pudding. In a medium saucepan whisk together the milk, coconut milk, granulated sugar, corn starch, salt, and egg yolks. Cook over medium heat, whisking occasionally until it starts to boil.
Once boiling, remove from the heat and add the butter, shredded coconut, and vanilla extract. Stir until combined and the butter has completely melted.
Step 3: Assemble. Pour the pudding mixture over the cooled shortbread crust, cover with plastic wrap, and place the whole thing into the refrigerator to chill for at least 4 hours.
Step 4: Whipped cream. Once the coconut pudding is chilled and set, make your whipped cream. Beat together the heavy whipping cream, sugar, and vanilla extract in a stand mixer on high speed for 2-3 minutes until medium-stiff peaks form.
Step 5: Serve. Top the filling with the whipped cream, toasted coconut flakes, and then slice them into bars using a non-serrated knife or a pastry scrapper.
Toasted Coconut
An additional topping suggestion would be to add toasted coconut flakes. This gives the cream pies even more coconut flavor.
Preheat the oven to 325 degrees and spread out a ½ cup of coconut flakes onto the pan.
Bake for 5-10 minutes, or until golden brown.
Storage Tips
Keep any leftover bars in an airtight container in the refrigerator for up to 3 days.
You could also cover the baking pan with plastic wrap or aluminum foil.
Expert Baking Tips
- Baking Pan: Line a 9x13-inch baking pan with parchment paper and then non-stick spray.
- Coconut Pudding: It's very important that you are occasionally whisking the pudding as it's cooking on the stovetop. This keeps the egg yolks from curdling and the pudding from burning. Once the pudding starts to boil, remove it from the heat.
- Pie Crust: Make sure the crust has cooled before placing the hot pudding mixture on top.
- Chill Time: Allow the bars to chill in the refrigerator for at least 4 hours before topping with the whipped cream and serving.
- Toasted Coconut: I like to top the whipped cream layer with toasted coconut. To do this, place a ½ cup of shredded coconut on a baking sheet and bake it in a 325 degree oven for 5-10 minutes.
- Perfect Bars: Use a non-serrated knife to slice the chilled bars, wiping it clean with a paper towel after each cut. I've also used a pastry scraper.
Recipe FAQs
If you don't want to make your own whipped cream then you can certainly use cool whipped instead.
Absolutely! You could make a graham cracker crust, an Oreo cookie crust, or you can even use a pre-made pie crust from the store.
Yes, you can. Simply make the shortbread crust and coconut pudding mixture the day before, then top with the whipped cream the next day.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pie Recipes
📖 Recipe
Coconut Cream Pie Bars (Easy)
Equipment
- 9x13 inch baking pan
- Mixing Bowl
- Sauce Pan
Ingredients:
Shortbread Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter, melted
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Coconut Pudding Filling
- 1 cup milk (I used 2%)
- 1 13.5 ounce can coconut milk
- ½ cup sugar
- ¼ cup corn starch
- ⅛ teaspoon salt
- 4 egg yolks
- 2 tablespoons unsalted butter
- ½ cup sweetened shredded coconut
- ½ teaspoon vanilla extract
Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut, toasted (optional)
Instructions:
- Preheat the oven to 350 degrees and line a 9x13-inch baking pan parchment paper, then non-stick spray. Set aside.
Shortbread Crust
- In a medium-sized mixing bowl, combine the flour, melted butter, powdered sugar, vanilla extract, and salt with a wooden spoon. Press it into the prepared baking pan and bake for 17-20 minutes or until the edges start to turn light brown. Cool completely on a wire rack.
Coconut Pudding Filling
- In a medium-sized saucepan whisk together the milk, coconut milk, sugar, corn starch, salt, and egg yolks. Cook over medium heat, whisking occasionally until it starts to boil (about 10-15 minutes). Once boiling, remove from the heat and add the butter, shredded coconut, and vanilla extract. Stir until combined and the butter has completely melted.
- Pour the hot pudding mixture over the cooled shortbread crust and cover with plastic wrap. Refrigerate for at least 4 hours for the pudding to chill and set up.
Whipped Cream
- Once the coconut pudding has completely chilled and set, make the whipped cream. In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes, or until medium-stiff peaks form (whipped cream should stick to whisk without falling off). Be careful not to over mix, as the cream will become lumpy and butter-like.
- Top the coconut pudding filling with the whipped cream, toasted coconut flakes (see note below), and slice them into bars. Keep any leftover bars in an airtight container in the refrigerator for up to 3 days.
Notes:
- Baking Pan: Line a 9x13-inch baking pan with parchment paper and then non-stick spray.
- Coconut Pudding: It's very important that you are occasionally whisking the pudding as it's cooking on the stovetop. This keeps the egg yolks from curdling and the pudding from burning. Once the pudding starts to boil, remove it from the heat.
- Pie Crust: Make sure the crust has cooled before placing the hot pudding mixture on top.
- Chill Time: Allow the bars to chill in the refrigerator for at least 4 hours before topping with the whipped cream and serving.
- Toasted Coconut: I like to top the whipped cream layer with toasted coconut. To do this, place a ½ cup of shredded coconut on a baking sheet and bake it in a 325 degree oven for 5-10 minutes.
- Perfect Bars: Use a non-serrated knife to slice the chilled bars, wiping it clean with a paper towel after each cut. I've also used a pastry scraper.
Nutrition
Recipe originally published in August of 2020.
Can this be made day before serving?
Hi Paula! Yes, you can. Simply make the shortbread crust and coconut pudding mixture the day before, then top with the whipped cream the next day.
I made this for a bake sale that our VFW auxiliary was having and everyone loved them!
I forgot to mention that I did stabilize the whipped cream with 2 tsp of gelatin before adding it on top of the bars
Hi Judy!! I'm glad to hear everyone loved them! I've been wanting to make these soon for my dad, so thanks for the reminder. 🙂