The Coconut Cream Pie Bars
Creamy, dreamy, and layered with coconut goodness—these bars pack all the flavor of a classic coconut cream pie in an easy-to-serve square!
📋 Ingredients
- For the crust:
- 1 1/2 cups crushed graham crackers or digestive biscuits
- 1/3 cup unsalted butter, melted
- 2 tbsp sugar
- For the coconut cream filling:
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 3 egg yolks
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 tbsp unsalted butter
- For the topping:
- 1 cup whipped cream or whipped topping
- Toasted shredded coconut (for garnish)
👩👩🍳 Directions
Preheat oven to 350°F (175°C).
Mix the crushed crackers, melted butter, and sugar. Press into a greased 8x8-inch baking dish. Bake for 8–10 minutes. Let cool.
In a saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in milk, then egg yolks.
Cook over medium heat, stirring constantly, until thickened—about 6–8 minutes.
Remove from heat. Stir in vanilla, shredded coconut, and butter until smooth.
Pour the filling over the cooled crust and smooth the top.
Chill in the fridge for at least 3 hours or until fully set.
Spread whipped cream on top and sprinkle with toasted coconut before serving.
💡 Tips
Toast coconut in a dry skillet over medium heat until golden for extra flavor.
Bars can be made a day in advance and stored in the fridge.
Use parchment paper to easily lift and slice clean bars.
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