Best 2 Coconut Cream Pie Bars Recipes

Indulge in a symphony of tropical flavors with our delightful Coconut Cream Pie Bars. These delectable treats are a harmonious blend of creamy coconut filling, nestled between two layers of golden, flaky crust. Each bite transports you to a tropical paradise, where the sweet and nutty flavors of coconut dance on your palate. Perfect for any occasion, these pie bars are a true crowd-pleaser.

This recipe provides two variations to satisfy every coconut enthusiast. The classic Coconut Cream Pie Bars feature a luscious filling made with coconut milk, sugar, cornstarch, butter, and eggs, all perfectly balanced to create a smooth and creamy texture. For those who prefer a richer experience, the Chocolate Coconut Cream Pie Bars offer a decadent twist. The same creamy coconut filling is infused with melted chocolate, resulting in a heavenly combination that will tantalize your taste buds.

Both variations are encased in a buttery, flaky crust that shatters with each bite, creating a symphony of textures. The pie bars are then baked to perfection, achieving a golden-brown crust and a velvety smooth filling that will leave you craving more.

Whether you're a coconut aficionado or simply seeking a delightful dessert, our Coconut Cream Pie Bars are sure to satisfy your cravings. Gather your ingredients and embark on a culinary journey that will transport you to a tropical oasis with every bite.

Let's cook with our recipes!

COCONUT CREAM PIE BARS

Coconut Cream Pie Bars image

My dad swears that this is the best coconut cream pie he has ever had. This version is super easy to make, tastes fabulous, and makes a big pan, so it's perfect for family get-togethers or if you just love leftover pie.

Provided by Brandi Rose

Categories Desserts Pies

Time 2h55m

Yield 15

Number Of Ingredients 7

Ingredients

3 cups graham cracker crumbs
1 cup butter, melted
4 cups milk
4 (3.5 ounce) packages instant vanilla pudding mix
2 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed, divided
2 cups shredded coconut
⅛ cup toasted coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.
Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.
Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.
Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.
Refrigerate until set, about 2 hours. Cut into bars.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 50.9 g, Cholesterol 37.7 mg, Fat 31.9 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 23.3 g, Sodium 604.8 mg, Sugar 36.4 g

COCONUT CREAM PIE BARS RECIPE - (4.3/5)

Coconut Cream Pie Bars Recipe - (4.3/5) image

Provided by Tricia33

Number Of Ingredients 18

Ingredients

CRUST:
1 3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons water
FILLING:
1/2 cup sugar
1/4 cup corn starch
2 cups half and half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
1 1/2 tsp. coconut extract
TOPPING:
2 cups heavy whipping cream
1/3 cup sugar
1 1/2 tsp. vanilla extract
Sweetened coconut, toasted

Steps:

Preheat oven to 400°F. Combine crust ingredients and spread into a 9x13 baking dish. Poke dough all over with a fork. This keeps the dough from puffing up too much while baking. Bake for about 10-15 minutes. Crust should be a light golden brown and not "doughy." Let the crust cool. Then prepare the filling. In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk. Bring heat up to high and continue to whisk. Do not leave your pot. Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened.Take the saucepan off the heat and stir in 3 tablespoons butter, 1 cup coconut and coconut extract. Stir well. Then spread pudding mixture over crust. Cover with plastic wrap. Then pop it in your fridge to cool for about an hour.= Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer. Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325°F. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5 to 10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool. Sprinkle bars with toasted coconut then slice, serve and enjoy.

Tips:

Use a flaky or buttery crust for a richer, more decadent flavor.
Don't overfill the pie crust, or the filling may bubble over during baking.
Use full-fat coconut milk for the creamiest filling.
Chill the pie bars for at least 2 hours before serving for the best texture and flavor.
Garnish the pie bars with whipped cream, shredded coconut, or toasted pecans before serving.

Conclusion:

Coconut cream pie bars are an easy and delicious dessert that can be enjoyed by people of all ages. With a creamy coconut filling, a flaky crust, and a variety of toppings, these bars are sure to be a hit at any gathering. Whether you're looking for a simple dessert to make for a weeknight dinner or a special treat to serve at a party, coconut cream pie bars are a great option.