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This homemade Coconut Cream Pie Bar recipe transforms the classic dessert into convenient squares perfect for gatherings. The crisp, flaky crust cradles a velvety coconut filling, all crowned with billowy whipped cream and toasted coconut for the ultimate tropical treat that delivers all the flavor of traditional coconut cream pie without the fuss.
I first made these bars for a summer potluck when I needed something that would transport better than a traditional pie. They disappeared so quickly that I now keep the ingredients on hand for impromptu gatherings or whenever that coconut craving strikes.
Ingredients
- All purpose flour: Builds the foundation for our shortbread style crust that provides the perfect sturdy yet tender base
- Vegetable oil: Creates a foolproof crust that never fails even for baking beginners
- Half and half: Provides the perfect richness for the pudding layer without being overly heavy
- Egg yolks: Create an incredibly silky texture in the filling while adding richness and helping it set properly
- Coconut extract: Amplifies the tropical flavor making these bars truly special; look for pure extract rather than imitation for the best flavor
- Sweetened flaked coconut: Adds authentic texture and flavor throughout both inside the filling and as the toasted garnish
- Heavy whipping cream: With at least 36% fat content whips up into the fluffiest cloud like topping
How To Make Coconut Cream Pie Bars
- Prepare the Perfect Crust:
- Mix flour, salt, oil, and water until they form a cohesive dough. The mixture will seem dry at first but keep working it until it comes together. Press firmly into your prepared pan ensuring an even layer for consistent baking. The fork holes prevent bubbling during baking and help create a perfectly flat surface for your filling.
- Create the Coconut Filling:
- Whisking constantly is absolutely crucial when making the pudding filling. The mixture will suddenly thicken right before your eyes usually after about 4 minutes of continuous whisking. Look for a pudding that coats the back of a spoon and holds a line when you run your finger through it. This indicates it has reached the perfect consistency.
- Master the Whipped Cream:
- Start with a chilled bowl and cold cream for the best volume. Begin whipping at medium speed before gradually increasing to high. Add sugar slowly rather than all at once which allows it to incorporate properly without weighing down your cream. Stop whipping when you reach soft peaks where the cream holds its shape but the tips gently curl over when the beater is lifted.
- Toast the Coconut Perfectly:
- Spread coconut in a thin even layer on your baking sheet to ensure uniform toasting. Stir frequently for even browning watching carefully as coconut can go from perfectly golden to burnt in seconds. For best results, toast until about 75% of the coconut is golden brown then remove from the oven as it will continue to darken slightly from residual heat.
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The toasted coconut topping completely transforms these bars from good to extraordinary. I learned this technique from my grandmother who insisted that taking the extra few minutes to toast the coconut was non negotiable. The nuttiness that develops during toasting adds a whole new dimension to the flavor profile that perfectly complements the creamy filling.
Make Ahead Tips
These bars can be completely assembled up to 24 hours before serving making them ideal for entertaining. Keep refrigerated and add the toasted coconut just before serving to maintain its crunch. For best appearance add the coconut no more than 4 hours before serving as it will gradually soften as it sits on the whipped cream.
Smart Substitutions
If you need a shortcut, use a refrigerated pie crust instead of making the oil crust. Simply press it into your baking dish and blind bake according to package directions. For a lighter version, substitute light coconut milk for half of the half and half and use light whipped topping instead of homemade whipped cream. Those avoiding corn products can substitute arrowroot powder for the cornstarch in equal amounts.
Serving Suggestions
For an elegant presentation, drizzle each serving with a bit of caramel sauce or chocolate ganache. Transform these bars into a more substantial dessert by pairing with fresh tropical fruits like mango or pineapple. During summer months serve slightly frozen for an ice cream bar like treat that will hold up well even in warm weather.
Storage Instructions
Store any leftover bars covered in the refrigerator for up to 3 days. The whipped cream will gradually deflate and the crust may soften but the flavor remains delicious. These bars do not freeze well as the texture of the filling changes significantly upon thawing resulting in a weepy consistency and separated layers.
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Frequently Asked Questions
- → What is the best way to toast coconut?
To toast coconut, spread it evenly on a baking sheet and bake at 325°F, stirring every couple of minutes. Keep a close watch to prevent burning and let it cool before use.
- → Can I prepare these bars in advance?
Yes, you can make these bars a day ahead. Keep them refrigerated and add the whipped cream topping just before serving for the best texture.
- → What can I use instead of half and half?
If you don’t have half and half, you can mix equal parts whole milk and heavy cream as a substitute for this recipe.
- → How do I know when the crust is ready?
The crust should be a light golden brown and firm to the touch. Avoid over-baking to ensure it remains tender.
- → Can I use unsweetened coconut instead of sweetened?
Unsweetened coconut can be used, but the bars will be less sweet. Consider adjusting the sugar in the filling and topping if needed.