Best 2 Coconut Cream Pie Bars Recipes

Indulge your sweet cravings with the ultimate coconut cream pie bars, a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, this delectable treat is a perfect blend of creamy coconut filling, a flaky crust, and a sprinkle of toasted coconut. Prepare to embark on a culinary journey that promises to elevate your dessert game and leave you craving for more.

Here are our top 2 tried and tested 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 high-quality coconut cream for the best flavor. Look for a brand that is unsweetened and has a thick, creamy texture.
If you don't have a 9x13 inch baking dish, you can use a 10-inch springform pan. Just be sure to adjust the baking time accordingly.
To make sure the crust is golden brown and crispy, bake it for a few minutes before adding the filling.
Don't overbeat the egg yolks when you're making the filling. Overbeating will make the filling tough.
Let the pie bars cool completely before slicing and serving. This will help them set properly.

Conclusion:

Coconut cream pie bars are a delicious and easy-to-make dessert that is perfect for any occasion. With their creamy coconut filling, graham cracker crust, and whipped cream topping, they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give coconut cream pie bars a try. You won't be disappointed!

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