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Coconut Cream Pie Bars

These Coconut Cream Pie Bars combine a creamy coconut filling with a buttery graham cracker crust and a luscious layer of whipped cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs Honey Maid recommended for best sweetness
  • 1/2 cup unsalted butter, melted Make sure it’s at room temperature for smooth mixing
  • 2 tablespoons sugar
For the filling
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk Fresh dairy delivers the creamiest texture
  • 4 large egg yolks Room temperature for better emulsification
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract High-quality recommended
  • 1 teaspoon coconut extract High-quality recommended
  • 1 cup sweetened shredded coconut Use unsweetened if you prefer less sweetness
For the topping
  • 2 cups heavy whipping cream Chill your bowl beforehand for optimal whipping
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup toasted coconut For garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
  2. In a mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until fully moistened.
  3. Press the crust mixture firmly into the bottom of the lined pan and bake for 10 to 12 minutes until golden brown. Allow to cool completely.
Cooking
  1. In a saucepan over medium heat, whisk together the sugar, cornstarch, and salt.
  2. Gradually add the milk while whisking until smooth. Cook the mixture, stirring constantly, for 6-8 minutes until it begins to thicken.
  3. In a separate bowl, whisk the egg yolks and gradually whisk in about a cup of the hot pudding mixture to warm them up.
  4. Pour the egg mixture back into the saucepan and stir. Cook for an additional 2 minutes, then remove from heat and add the butter, vanilla extract, coconut extract, and shredded coconut. Stir until smooth.
  5. Spread the warm filling over the cooled crust and refrigerate for at least 2 hours until set.
Topping
  1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Spread the whipped cream over the chilled bars and sprinkle with toasted coconut.
  3. Refrigerate for at least 2 more hours to fully set the topping.
Serving
  1. Lift the bars from the pan using the parchment overhang and slice into squares for serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze without the whipped topping for up to 2 months.