Coconut Cream Pie Bars
These coconut cream pie bars offer a tropical escape with a silky custard filling and a crisp, toasted coconut crust. Perfect for gatherings, they are easier to slice and serve than traditional pie while maintaining that classic, bakery-quality flavor.
Equipment
- 9x13 Baking Dish
- Medium mixing bowl
- Medium saucepan
- Whisk
- Baking Sheet
Ingredients
For the crust:
- 1.75 cup all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 2 Tablespoons water
For the filling:
- 2 cups half and half
- 4 egg yolks
- 0.5 cup sugar
- 0.25 cup corn starch
- 3 Tablespoons salted butter
- 1 cup sweetened flaked coconut
- 1.5 teaspoons coconut extract
For the topping:
- 2 cups heavy whipping cream
- 0.33 cup sugar
- 1.5 teaspoons vanilla extract
- 1 cup sweetened flaked coconut
Instructions
Preparing the Signature Crust
- Heat your oven to 400F degrees and coat a 9x13 baking dish with nonstick spray. For the cleanest slices, consider lining the pan with parchment paper before spraying.
- In a medium bowl, stir together the flour and salt. Add the vegetable oil and water, mixing until the dough is evenly moistened and holds together when pressed.
- Press the dough into an even layer in the prepared dish. Use a fork to dock the crust all over to prevent bubbles from forming during the blind bake.
- Bake for 10 to 15 minutes until light golden brown. Allow the crust to cool completely to ensure it stays crisp under the filling.
Creating the Silky Coconut Custard
- Whisk the half and half with the egg yolks in a bowl until smooth and unified.
- In a medium saucepan over medium heat, whisk together the sugar and cornstarch. Gradually pour in the half-and-half mixture while whisking constantly to prevent lumps.
- Increase the heat to high and continue whisking steadily. Cook for a few minutes until the mixture transforms from thin liquid to a thick, glossy custard that coats the back of a spoon.
- Remove from heat and stir in the salted butter until melted. Fold in the sweetened flaked coconut and coconut extract until fragrant.
Chilling and Topping
- Spread the hot custard over the cooled crust in an even layer. Let it sit briefly until it stops steaming.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least one hour to allow the layer to firm up.
- Whip the heavy whipping cream with the sugar and vanilla on medium-high speed until soft peaks form. It should be plush and billowy.
- Spread the whipped cream over the chilled custard layer in an even, cloud-like finish.
Optional Toasted Coconut Finish
- Heat the oven to 325F degrees and spread the flaked coconut on a baking pan. Toast for 5 to 10 minutes, stirring occasionally, until golden and nutty.
- Cool the toasted coconut before sprinkling it over the bars. Chill the entire pan for at least 4 hours, or overnight, before slicing into squares.
Notes
Safety Tip: When making the custard, whisk a small amount of the hot liquid into the egg yolks first before adding them to the saucepan. This tempering process ensures a silky smooth texture without scrambling the eggs.
Storage Tip: These bars keep beautifully in the refrigerator for 3 to 4 days if tightly covered. For the best texture, the flavor actually deepens by the second day, making them an excellent make-ahead dessert option.
Sogginess Shield: Always ensure the baked crust has cooled completely before adding the hot custard. Adding hot filling to a warm crust creates steam, which is the primary cause of a soft or soggy base.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 285kcalCarbohydrates: 28gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 65mgSodium: 110mgPotassium: 85mgFiber: 1.5gSugar: 16gVitamin A: 450IUVitamin C: 0.5mgCalcium: 40mgIron: 0.8mg
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