Coconut Cream Pie Bars


Coconut Cream Pie Bars are so creamy and delicious. No one will believe that you made them at home.



1 3/4 C. all-purpose flour
1/2 Tsp. salt
1/2 C. vegetable oil
2 Tbsp. water


1/2 C. sugar
1/4 C. corn starch
2 C. half and half
4 Egg yolks
3 Tbsp. butter
1 C. sweetened flaked coconut
1 1/2 Tsp. coconut extract


2 C. heavy whipping cream
1/3 C. sugar
1 1/2 Tsp. vanilla extract
Sweetened coconut, toasted


1-Preheat oven to 400°F.
2-Combine crust ingredients and spread into a 9×13 baking dish.
3-Poke dough all over with a fork. This keeps the dough from puffing up too much while baking.
4-Bake for about 10-15 minutes. Crust should be a light golden brown and not “doughy.”
5-Let the crust cool. Then prepare the filling.
6-In a bowl, whisk together half and half and egg yolks.
7-In a medium saucepan over medium heat, combine sugar and cornstarch.
8-Then slowly stir in half and half mixture while continuing to whisk.
9-Bring heat up to high and continue to whisk. Do not leave your pot.
10-Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess.
11-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.
12-Take the saucepan off the heat and stir in 3 tablespoons butter, 1 cup coconut and coconut extract. Stir well.
13-Then spread pudding mixture over crust. Cover with plastic wrap. Then pop it in your fridge to cool for about an hour.=
14-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).
15-Pour 2 cups heavy whipping cream and turn mixer on to medium-high.
16-Slowly add in sugar and then vanilla.
17-Mix until whipped cream forms soft peaks.
18-Then spread whipped cream over coconut pudding layer.
19-Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325°F.
20-Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5 to 10 minutes.
21-Stir every couple of minutes and don’t walk away from oven because it has a tendency to burn the second you walk away.
22-Let toasted coconut cool.
23-Sprinkle bars with toasted coconut then slice, serve and enjoy.

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