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Coconut Pineapple Cream Pie Bars

Delightful tropical bars with a buttery graham cracker crust, creamy coconut filling, and juicy pineapple topping that evoke nostalgia and flavor in every bite.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 16 squares
Course: Dessert
Cuisine: Tropical
Calories: 230
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs Use store-bought or crush your own for a fresher taste.
  • 1/2 cup unsalted butter, melted Ensure it's at room temperature for easier mixing.
  • 1/4 cup granulated sugar Adds just the right sweetness to the crust.
For the filling
  • 2 packages (8 oz each) cream cheese, softened A crucial key to a creamy filling.
  • 1 cup powdered sugar Sift it for best results.
  • 1 teaspoon vanilla extract A little aromatic magic.
  • 1 cup coconut cream or thick coconut milk Ensure it's full-fat for the creamiest results.
  • 1 1/2 cups whipped topping or homemade whipped cream To lighten the cream cheese mixture.
For the pineapple topping
  • 1 1/2 cups crushed pineapple, well-drained Get rid of excess moisture.
  • 1/2 cup pineapple chunks Adds a pop of texture and extra flavor.
  • 2 tablespoons granulated sugar (optional) Add if you like your topping sweeter.
  • 1 tablespoon cornstarch Helps thicken your pineapple layer.
  • 2 tablespoons pineapple juice Adds tangy flavor to the topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of the lined pan.
  3. Bake the crust for 8 to 10 minutes until lightly set and golden. Allow to cool completely.
  4. In a large bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar and vanilla extract.
  5. Slowly add in the coconut cream and mix until fully incorporated.
  6. Gently fold in the whipped topping until there are no visible streaks.
  7. Spread the creamy filling evenly over the cooled crust and refrigerate to set.
Cooking the Pineapple Topping
  1. In a saucepan over medium heat, combine the crushed pineapple, pineapple chunks, sugar (if using), cornstarch, and pineapple juice.
  2. Cook while stirring for about 4 to 5 minutes until slightly thickened.
  3. Remove from heat and allow to cool completely.
  4. Spread the cooled pineapple topping evenly over the coconut cream layer and return to the fridge.
Chilling and Serving
  1. Refrigerate for at least 4 hours or overnight to set properly.
  2. Once set, slice into squares and serve chilled.

Notes

These bars can be stored in the fridge covered for up to 5 days or freeze individual squares for up to 3 months.