Servings
Font
Back
4.5 from 12 votes

Coconut Cream Pie Bars

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

Prep Time
20 mins
Cook Time
20 mins
Rest
2 hrs
Servings: 24 slices
Calories: 234 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 8 oz. vanilla wafers $1.91
  • 8 Tbsp salted butter, melted $1.00
  • 1 pinch salt $0.01
Filling & Topping
  • 1.5 cups unsweetened flaked coconut, divided $1.19
  • 1 oz. can sweetened condensed milk $2.19
  • 1 oz. can evaporated milk $1.50
  • 2 .5oz. cans coconut milk $5.98
  • 1/4 tsp salt $0.02
  • 1/4 cup brown sugar $0.11
  • 2 Tbsp granulated sugar $0.05
  • 3/4 cup all-purpose flour $0.11
  • 1/4 cup cornstarch $0.12
  • 2 Tbsp water $0.00
  • 3 large eggs yolks, beaten $0.27
  • 4 Tbsp salted butter $0.50
  • 1 tsp vanilla extract $0.72
  • 2 cups Whipped Cream $1.28

Instructions

Crust
    Cup of Yum
  1. In a blender or food processor, blend the vanilla wafers into a sandy consistency.
  2. Mix in the melted butter and salt until the cookie crumbs are completely saturated and have deepened in color.
  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. 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. 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. 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. 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. Take the pan off the heat and add the butter and vanilla extract. Mix until the butter dissolves.
  6. Strain the mixture through a fine-mesh sieve directly into the chilled crust. Refrigerate until set, about 2 to 3 hours.
  7. Top with whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.

Nutrition Information

Serving 1bar Calories 234kcal (12%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 14g (22%) Sodium 134mg (6%) Fiber 1g (4%)

Nutrition Facts

Serving: 24slices

Amount Per Serving

Calories 234

% Daily Value*

Serving 1bar
Calories 234kcal 12%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 14g 22%
Sodium 134mg 6%
Fiber 1g 4%

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