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Coconut Cream Pie Bars


Preheat oven to 350 degrees

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  • Crust:
  • 1 c butter, cold
  • 2 c flour
  • 3/4 c powdered sugar
  • Filling:
  • 3 c half and half
  • 3 c coconut milk
  • 4 eggs, lrg
  • 1 1/2 c sugar
  • 2/3 c cornstarch
  • 1/2 tsp salt
  • 1 1/2 c sweetened flaked coconut
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • Topping:
  • 1 c sweetened coconut flakes
  • 2 c heavy whipping cream
  • 1 tsp vanilla
  • 1/4 c powdered sugar



Step 1

Make Crust: Line 9x13" pan with foil. Slice each stick butter into 8 pieces. combine flour powdered sugar and slice butter in food processor. Pulse until butter is size of peas. Press into dish evenly. Bake 18-20 mins, set aside. On cookie sheet, spread coconut and toast until golden brown. Set aside. Make Filling: in lrg saucepan over med heat add half and half, coconut milk, eggs, sugar, cornstarch and salt. cook stirring constantly until mixture begins to bubble and becomes nice and thick. Stir in both coconut and vanilla extract and coconut. Pour cooked filling over crust. Allow to cool about 1/2 hour, room temp. Make Topping: in lrg bowl, using electric mixer, beat whipping cream until soft peaks, add vanilla and powdered sugar and beat again until soft peaks form. Spread over chilled pie. top with browned coconut.

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