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Coconut Cream Pie Bars: A Sweet, Creamy Delight
If you love coconut cream pie but want a quicker, more convenient version, then Coconut Cream Pie Bars are the perfect solution! These bars deliver all the rich, creamy, coconutty goodness of the classic pie, but in a portable, bite-sized form that’s perfect for any occasion.
With a buttery, sweet crust, a silky coconut custard filling, and a generous layer of whipped cream on top, these Coconut Cream Pie Bars will have your taste buds dancing. Whether you’re serving them for a special occasion, a family dessert night, or a casual get-together, these bars are sure to become a new favorite.
Let’s dive into the recipe and discover why Coconut Cream Pie Bars are the perfect twist on a beloved classic.
Why You’ll Love Coconut Cream Pie Bars
- A Twist on a Classic: These bars give you all the flavors of a traditional coconut cream pie, but with an easier and more convenient format.
- No Baking Required (Mostly): With a simple crust that you can bake quickly, the rest of the recipe is all about creating a delicious, no-bake coconut custard filling that sets in the fridge.
- Rich, Creamy, and Decadent: The creamy coconut custard, combined with the buttery crust and a generous topping of whipped cream, makes for a dessert that’s irresistibly rich and satisfying.
- Perfect for Any Occasion: Whether you’re hosting a family gathering, a holiday dinner, or a picnic, these Coconut Cream Pie Bars are sure to impress and delight your guests.
- Easy to Make: The recipe is straightforward, and most of the work is simply assembling the layers, making it perfect for beginner bakers or anyone looking for a simple yet delicious dessert.
Ingredients for Coconut Cream Pie Bars
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Coconut Custard Filling:
- 1 (14 oz) can of sweetened condensed milk
- 1 1/2 cups cold coconut milk (from a can, not the drinkable kind)
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- Pinch of salt
- 3 large egg yolks, lightly beaten
- 1 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted coconut flakes (for garnish, optional)
Instructions:
Step 1: Prepare the Crust
Start by preparing the crust. In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir the mixture until the crumbs are evenly coated with the butter and the mixture is crumbly.
Press the graham cracker mixture evenly into the bottom of a greased 9×13-inch baking dish to form a solid crust. Make sure it’s tightly packed so that it holds together when cut. Bake the crust in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until it’s lightly golden and set. Remove it from the oven and let it cool while you prepare the filling.
Step 2: Make the Coconut Custard Filling
In a medium saucepan, whisk together the sweetened condensed milk, coconut milk, granulated sugar, cornstarch, and a pinch of salt. Bring the mixture to a gentle boil over medium heat, whisking constantly to prevent lumps from forming.
Once the mixture begins to boil and thicken, continue whisking for another 1-2 minutes until it reaches a pudding-like consistency. Remove the saucepan from the heat and gently whisk in the egg yolks. Be sure to temper the egg yolks by adding a little bit of the hot milk mixture to them first, then slowly whisk the egg mixture back into the saucepan. This step helps prevent the eggs from scrambling.
Stir in the shredded coconut and vanilla extract, then pour the custard mixture over the cooled graham cracker crust. Smooth it out evenly with a spatula. Refrigerate the bars for at least 4 hours (or overnight) to allow the custard to set.
Step 3: Make the Whipped Cream Topping
Once the coconut custard filling has set, it’s time to make the whipped cream topping. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together using an electric mixer or stand mixer. Beat on medium-high speed until soft peaks form. Be careful not to over-whip the cream, as it can turn into butter.
Spread the whipped cream evenly over the cooled coconut custard layer. For extra flavor and texture, you can also sprinkle some toasted coconut flakes on top of the whipped cream.
Step 4: Serve and Enjoy
Cut the Coconut Cream Pie Bars into squares and serve chilled. The combination of the creamy coconut custard, the buttery graham cracker crust, and the light whipped cream topping makes each bite melt-in-your-mouth delicious.
These bars are best enjoyed chilled and are perfect for making ahea
