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Chocolate Coconut Cream Pie Bars

This unforgettable dessert is layered with a shortbread crust, chocolate ganache layer, coconut cream, and topped with whipped cream! Perfect for your next party!

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 16 Bars
Calories: 666 kcal
Course: Dessert
Cuisine: American

Ingredients

Shortbread Crust Ingredients:
  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • 1 cup unsalted butter, cut into small cubes
Chocolate Ganache Ingredients:
  • ¼ cup heavy cream
  • 1 cup semisweet chocolate chips
Coconut Cream Filling Ingredients:
  • 3 cups half and half
  • 3 cups coconut milk
  • 4 eggs
  • 1 ½ cups granulated sugar
  • ⅔ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut
Whipped Cream Topping Ingredients:
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ cup Toasted Coconut
  • chocolate curls for garnish, optional

Instructions

Shortbread Crust:
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a 9x13-inch pan with parchment paper or aluminum foil.
  2. In a medium-sized bowl, combine 2 cups all-purpose flour, ½ cup powdered sugar, and 1 cup unsalted butter, Using a food processor or pastry blender cut the butter into the flour and sugar until a crumbly crust forms.
  3. Press the crust into the bottom of the prepared pan and bake for 16-18 minutes or until golden brown on the edges.
Chocolate Ganache:
  1. In a small saucepan bring the ¼ cup heavy cream to a simmer over medium heat, then add the 1 cup semisweet chocolate chips and stir until melted until a smooth and shiny ganache forms.
  2. Once the crust has cooled for about 10 minutes, pour the ganache on top and spread evenly. Place in the fridge to let the chocolate set while making the coconut cream layer.
Coconut Cream Filling:
  1. In a large saucepan combine the 3 cups half and half, 3 cups coconut milk, 4 eggs, 1 ½ cups granulated sugar, ⅔ cup cornstarch, ½ teaspoon salt, and ½ teaspoon coconut extract. Bring to a boil. Whisk constantly until it becomes thick like pudding, about 5 minutes
  2. Remove from heat and stir in the ½ teaspoon vanilla extract and 1 ½ cups sweetened shredded coconut. Pour over the chocolate layer. Refrigerate the bars for at least 3-4 hours until they are set up.
Whipped Cream Topping:
  1. Whisk together the 2 cups heavy whipping cream and 3 tablespoons powdered sugar until stiff peaks form.
  2. Spread the whipped cream on top of the coconut cream layer. Sprinkle with ½ cup toasted coconut and chocolate curls for garnish,
  3. To make toasted coconut, spread on a cookie sheet and broil on low or cook over medium heat until browned.

Nutrition Information

Calories 666kcal (33%) Carbohydrates 56g (19%) Protein 7g (14%) Fat 47g (72%) Saturated Fat 33g (165%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.5g Cholesterol 126mg (42%) Sodium 164mg (7%) Potassium 323mg (9%) Fiber 2g (8%) Sugar 36g (72%) Vitamin A 1072IU (21%) Vitamin C 1mg (1%) Calcium 99mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 16Bars

Amount Per Serving

Calories 666

% Daily Value*

Calories 666kcal 33%
Carbohydrates 56g 19%
Protein 7g 14%
Fat 47g 72%
Saturated Fat 33g 165%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.5g 25%
Cholesterol 126mg 42%
Sodium 164mg 7%
Potassium 323mg 7%
Fiber 2g 8%
Sugar 36g 72%
Vitamin A 1072IU 21%
Vitamin C 1mg 1%
Calcium 99mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.