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Coconut Cream Pie Bars

Coconut Cream Pie Bars

from budgetbytes.com
65 min
24 servings
234 kcal per serving

Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.

Ingredients

  • vanilla wafers

    $1.91

    8 oz.
  • salted butter

    melted, $1.00

    8 tbsp
  • salt

    $0.01

    1 pinch
  • unsweetened flaked coconut

    divided, $1.19

    1 ½ c
  • 14oz. can sweetened condensed milk

    $2.19

    1
  • 12oz. can evaporated milk

    $1.50

    1
  • 13.5oz. cans coconut milk

    $5.98

    2
  • salt

    $0.02

    ¼ tsp
  • brown sugar

    $0.11

    ¼ c
  • granulated sugar

    $0.05

    2 tbsp
  • all-purpose flour

    $0.11

    ¾ c
  • cornstarch

    $0.12

    ¼ c
  • water

    $0.00

    2 tbsp
  • eggs yolks

    beaten, $0.27

    3 large
  • salted butter

    $0.50

    4 tbsp
  • vanilla extract

    $0.72

    1 tsp
  • whipped cream

    $1.28

    2 c

Directions

Crust

  1. 1

    In a blender or food processor, blend the vanilla wafers into a sandy consistency.

  2. 2

    Mix in the melted butter and salt until the cookie crumbs are completely saturated and have deepened in color.

  3. 3

    Press the cookie crust into an 11x7-inch baking dish in an even layer and freeze. If you don't have an 11x7-inch dish, use any square or rectangle dish with a 10-cup (2.5 qt) volume.

Filling

  1. 1

    Add the unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don't burn. Remove them from the pan when they are golden brown.

  2. 2

    Add 1 cup of the toasted coconut flakes, the condensed milk, evaporated milk, coconut milk, salt, brown sugar, granulated sugar, and flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.

  3. 3

    Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.

  4. 4

    In a small bowl, add the water to the egg yolks. Mix in the cornstarch to create a slurry, then add it to the milk mixture in the pan. Cook over medium heat, stirring constantly until the custard bubbles in spurts.

  5. 5

    Take the pan off the heat and add the butter and vanilla extract. Mix until the butter dissolves.

  6. 6

    Strain the mixture through a fine-mesh sieve directly into the chilled crust. Refrigerate until set, about 2 to 3 hours.

  7. 7

    Top with whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.

About this Recipe

Indulge in Dreamy Coconut Cream Pie Bars

Get ready to discover your new favorite coconut dessert! These Coconut Cream Pie Bars take all the luscious, tropical flavors of a classic coconut cream pie and transform them into an effortlessly shareable bar format. Perfect for potlucks, parties, or simply a sweet treat at home, these bars are designed for ultimate enjoyment and ease.

What makes these pie bars truly special is the harmonious interplay of textures and flavors. We start with a remarkably buttery cookie crust, made from crushed vanilla wafers and melted butter, offering a delightful crunch that perfectly contrasts with the smooth filling. This crust forms the perfect base for our star: a rich, velvety coconut cream filling that's bursting with authentic coconut flavor. It's cooked to a luscious consistency, ensuring every bite is pure bliss. Finally, each bar is crowned with a light and airy vanilla whipped cream, adding a delicate sweetness and a cloud-like finish.

Making these Coconut Cream Pie Bars is a rewarding experience, yielding 24 servings that are guaranteed to impress. The combination of sweet coconut, creamy texture, and a simple crust makes this a truly irresistible dessert. Serve them chilled for the best experience, and watch them disappear!

Tips for Perfect Coconut Cream Pie Bars:

  • Toasted Coconut: For an extra layer of flavor and crunch, lightly toast some of the unsweetened flaked coconut before sprinkling it over the finished bars. This brings out a deeper, nuttier coconut aroma.
  • Clean Slices: Ensure your bars are well-chilled before slicing. For super clean cuts, use a sharp knife warmed under hot water and wiped dry between each slice.
  • Serving Suggestions: These bars are fantastic on their own, but a sprinkle of lime zest or a few fresh berries can add a beautiful pop of color and complementary flavor.

Frequently Asked Questions