Coconut Cream Pie Bars

Here’s a delicious Coconut Cream Pie Bars recipe that you can easily make at home. These bars are rich, creamy, and perfect for any occasion!

Coconut Cream Pie Bars

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs

• ⅓ cup granulated sugar

• ½ cup unsalted butter, melted

• ½ cup shredded sweetened coconut

For the coconut cream filling:

• 1 (14 oz) can sweetened condensed milk

• 1 ¼ cups heavy cream

• 2 large egg yolks

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• 1 ½ cups shredded sweetened coconut (toasted, optional, but adds extra flavor)

For the topping:

• 1 cup heavy whipping cream (chilled)

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

• ½ cup toasted coconut flakes (for garnish)

Instructions:

1. Make the Crust:

   • Preheat your oven to 350°F (175°C).

   • In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and shredded coconut. Stir until the mixture is well combined.

   • Press the mixture evenly into the bottom of a greased 9×9-inch baking dish or line it with parchment paper for easy removal.

   • Bake for 8-10 minutes, or until the crust is golden and set. Remove from the oven and let it cool while you prepare the filling.

2. Make the Coconut Cream Filling:

   • In a medium saucepan, combine the sweetened condensed milk, heavy cream, egg yolks, and cornstarch. Whisk everything together over medium heat.

   • Cook, whisking constantly, for about 5-7 minutes until the mixture begins to thicken.

   • Once the mixture thickens to a pudding-like consistency, remove from heat and stir in the vanilla extract and toasted coconut.

   • Pour the coconut cream filling over the cooled crust and smooth out the top with a spatula. Refrigerate for at least 2 hours or until it’s set.

3. Make the Whipped Topping:

   • In a large mixing bowl, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract.

   • Use an electric mixer to whip the cream until stiff peaks form, about 3-5 minutes.

   • Spread the whipped cream evenly over the chilled coconut cream filling.

4. Garnish and Serve:

   • Sprinkle the top with the remaining toasted coconut flakes.

   • Slice into squares or bars and serve chilled.

Tips:

• You can toast the shredded coconut by placing it in a dry pan over medium heat for a few minutes, stirring constantly, until golden brown.

• For extra texture, you can add some mini chocolate chips or a drizzle of chocolate syrup on top.

Enjoy your coconut cream pie bars! They’re a perfect blend of creamy filling, a crunchy crust, and a fluffy topping. Let me know how it turns out! 😊