Coconut Cream Pie Bars (Printable)

Luscious coconut custard bars with buttery crust, topped with whipped cream and toasted coconut.

# Components:

→ Shortbread Crust

01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 teaspoon salt

→ Coconut Cream Filling

05 - 1/2 cup (100 g) granulated sugar
06 - 1/4 cup (30 g) cornstarch
07 - 1/4 teaspoon salt
08 - 2 cups (480 ml) whole milk
09 - 3 large egg yolks
10 - 1 cup (240 ml) full-fat canned coconut milk, well-shaken
11 - 2 tablespoons unsalted butter
12 - 1 1/2 teaspoons pure vanilla extract
13 - 1 1/2 cups (120 g) sweetened shredded coconut

→ Whipped Cream Topping

14 - 1 cup (240 ml) heavy whipping cream, cold
15 - 2 tablespoons powdered sugar
16 - 1/2 teaspoon vanilla extract

→ Garnish

17 - 1/2 cup (40 g) sweetened shredded coconut, toasted

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, ensuring there's an overhang for easy removal.
02 - Cream the softened butter and granulated sugar in a mixing bowl until light and fluffy. Incorporate the all-purpose flour and salt until just combined. Press the dough evenly into the prepared baking pan. Bake for 18–20 minutes, or until the edges are lightly golden. Allow to cool slightly.
03 - In a saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk until a smooth mixture forms. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, approximately 5–7 minutes.
04 - In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them. Return the tempered egg mixture to the saucepan, continuing to whisk vigorously. Cook for an additional 2 minutes, then remove from heat.
05 - Stir in the butter, vanilla extract, and shredded coconut into the warm filling. Pour the filling over the cooled shortbread crust and smooth the surface. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 1 hour, until adequately set.
06 - In a chilled mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread this whipped cream mixture evenly over the chilled coconut custard.
07 - Garnish the bars with the toasted shredded coconut. Cut into desired bar portions and serve chilled.

# Expert Advice:

01 -
  • Ready in just 1 hour of active time with simple ingredients you likely have on hand
  • Perfect make ahead dessert that actually tastes better the next day
  • Easier to serve than traditional pie but with all the same incredible flavor
  • Customizable with different extract combinations for unique flavor profiles
02 -
  • These bars must be thoroughly chilled before cutting for clean slices
  • The custard contains enough cornstarch to hold its shape at room temperature for 2 hours
  • Each component can be prepared separately up to a day ahead for easy assembly

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