cooco logo
Search icon
Notification icon
Coconut cream pie bars

Coconut cream pie bars

By Alessia Santoro
240’ Prep time
25’ Cook time
265’ Total time
414 Calories
12 Serving

Summary

These coconut cream pie bars are such a delectable dessert! with a coconut cream filling and whipped cream topping over a buttery crust, you’ll love this easy treat.
Alessia Santoro 0 Followers

Step by Step

Check circle icon

Step 1

Preheat the oven to 350ºF.
Check circle icon

Step 2

Prepare the crust. Roll the pie crust out into a 9×9-inch square (about ¼-inch thick) so that will cover the bottom of a 9×9-inch pan. It’s ok if it’s not perfectly square. Gently place the pie crust in the pan. Press the crust into the bottom of the pan with your hands and up the sides. The crust will shrink when it bakes.
Step 3
Check circle icon

Step 3

Use a fork to poke holes into the pie crust. Bake for 20-25 minutes or until golden brown. Remove from the oven and let the crust cool completely. Set aside.
Step 4
Check circle icon

Step 4

Make the coconut filling. Heat the coconut milk, coconut cream, agave syrup, and vanilla extract in a small saucepan over medium heat. Whisk the ingredients together. Bring the mixture to a gentle simmer and then turn the heat to low.
Step 5
Check circle icon

Step 5

Remove ½ cup of the coconut milk and whisk it together with the cornstarch until smooth. Pour the cornstarch slurry back into the saucepan and whisk until thickened and creamy. Remove from the heat. The coconut mixture should thicken very quickly to a pudding consistency. Let the mixture cool.
Check circle icon

Step 6

Pour the coconut filling on top of the cooled pie crust and cover it with plastic wrap. Refrigerate for 3-4 hours or overnight until set.
Step 7
Check circle icon

Step 7

Toast the coconut flakes. Add the coconut flakes to a baking sheet and broil the coconut for 1-2 minutes or until golden brown. Don’t walk away from the coconut flakes, it browns quickly. Remove from the oven and set aside.
Check circle icon

Step 8

Make the whipping cream. Place the metal bowl of a stand mixer and whisking attachment in the refrigerator (for best results). When the bowl is cold, remove it from the refrigerator and place it under the standing mixer.
Check circle icon

Step 9

Add heavy whipping cream to the bowl and whisk on medium/low speed until the cream begins to thicken (3-4 minutes). Add the agave syrup and vanilla extract.
Check circle icon

Step 10

Continue whipping on medium/low speed until peaks begin to form (5-7 minutes).
Step 11
Check circle icon

Step 11

Spread the whipped topping on top of the coconut custard and top with the toasted coconut. Serve immediately or refrigerate.

Warning

The amounts of coconut milk may vary slightly depending on what brand you are using. We generally use Thai Kitchen or 365 for coconut milk and coconut cream.
Feel free to use homemade pie crust.
You can use maple syrup or honey instead of agave. Just be aware that honey and maple syrup has a more robust flavor and will change the taste of the bar.
Be sure to allow enough time for the custard to set, the longer the better.
30 oz. cold coconut cream (~2 cans coconut cream)
2-3 tablespoons agave syrup

Ingredient

  • Cornstarch
    Cornstarch
    78.78 ml
  • Agave syrup
    Agave syrup
    118.29 ml
  • Coconut whipped cream
    Coconut whipped cream
    1
  • Kosher salt
    Kosher salt
    2.46 ml
  • Store-bought pie crust*
    Store-bought pie crust*
    1
  • Unsweetened coconut cream*
    Unsweetened coconut cream*
    3855.53 g
  • Unsweetened coconut flakes
    Unsweetened coconut flakes
    236.59 ml
  • Unsweetened full-fat coconut milk*
    Unsweetened full-fat coconut milk*
    3855.53 g
  • Vanilla extract
    Vanilla extract
    4.93 ml
  • Heavy whipping cream
    Heavy whipping cream
    236.59 ml

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant