Coconut Cream Pie Bars – A Creamy, Dreamy Dessert

If you love the tropical flavor of coconut, these Coconut Cream Pie Bars will be your new favorite dessert.

With a buttery graham cracker crust, a luscious coconut cream filling, and a silky coconut custard layer, these bars are the perfect balance of creamy, crunchy, and sweet.

Topped with fluffy whipped cream and toasted coconut flakes, every bite is pure indulgence.

Whether you’re making these for a family gathering, a summer treat, or just because you love coconut, this easy no-fail recipe is sure to impress.

Ingredients You’ll Need

For the Crust

Two cups graham cracker crumbs

One-half cup unsalted butter, melted

One-quarter cup granulated sugar

For the Coconut Cream Layer

Eight ounces cream cheese, softened

One-half cup powdered sugar

One teaspoon vanilla extract

One cup shredded sweetened coconut

One cup heavy whipping cream, whipped

For the Coconut Custard Layer

Two cups whole milk

One-half cup granulated sugar

One-quarter cup cornstarch

Four large egg yolks

One teaspoon vanilla extract

One-half cup shredded sweetened coconut

For the Topping

One and one-half cups whipped cream or whipped topping

One-third cup toasted coconut flakes

How to Make Coconut Cream Pie Bars

Step One: Prepare the Crust

Preheat your oven to three hundred and fifty degrees Fahrenheit and line an eight-by-eight-inch baking pan with parchment paper.

In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until well mixed.

Press the mixture firmly into the bottom of the prepared pan and bake for ten minutes. Allow to cool completely.

Step Two: Make the Coconut Cream Layer

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold in the shredded coconut and whipped cream until combined.

Spread this mixture evenly over the cooled crust and refrigerate while preparing the custard layer.

Step Three: Prepare the Coconut Custard Layer

In a saucepan over medium heat, whisk together milk, granulated sugar, and cornstarch.

Add the egg yolks, stirring constantly, and cook until the mixture thickens into a smooth custard.

Remove from heat and stir in the vanilla extract and shredded coconut.

Let the custard cool slightly, then spread it evenly over the coconut cream layer.

Cover and refrigerate for at least four hours, or until fully set.

Step Four: Add the Topping

Spread the whipped cream evenly over the chilled custard layer.

Sprinkle toasted coconut flakes on top for extra texture and flavor.

Pro Tips for the Best Coconut Cream Pie Bars

Toast the coconut flakes lightly in a dry skillet over medium heat for a golden, crunchy contrast.

For extra indulgence, drizzle a little melted white chocolate over the top.

Refrigerate overnight for the best flavor and texture.

Use full-fat ingredients for a rich and creamy filling.

How to Store Coconut Cream Pie Bars

Refrigerate: Store in an airtight container in the fridge for up to five days.

Freeze: You can freeze these bars for up to two months. Just let them thaw in the fridge before serving.

These Coconut Cream Pie Bars are the perfect mix of tropical sweetness and creamy richness.

Whether you’re serving them at a party or enjoying a slice with your afternoon coffee, they are guaranteed to be a crowd-pleaser.

Try this easy recipe today and enjoy a taste of coconut heaven!