Coconut cream pie bars

These homemade Coconut Cream Pie Bars start with an easy pie crust, filled with a thick creamy filling and topped with fresh whipped cream. It’s rich, it’s sweet and it’s coconut-y delicious.

Prep time: 10 minutes 

Cooking time: 20 minutes

Calories: 500 kcal

Serving: 15


  • 1 cup (2 Sticks) unsalted butter cold
  • 2 cups flour
  • 3/4 cup powdered sugar
  • 3 cups half and half
  • 3 cups coconut milk
  • 4 eggs large
  • 1 1/2 cups granulated sugar
  • 2/3 cups cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar


Make the Crust:
  • Preheat oven to 350 degrees F (175 degrees C).  Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.
  • Combine crust ingredients and spread into the baking dish. Bake in preheated oven for 18-20 minutes until edges of the crust begin to brown. Set aside and cool.
  • On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in preheated oven until golden brown. Set aside and use for topping.
Make the Filling: 
  • In a bowl, whisk together half and half and egg yolks.In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk.
  • Bring heat up to high and continue to whisk. After a few minutes you will notice it has thickened.
  • Take the saucepan off the heat and stir in milk, coconut, coconut extract and salt. Stir well.
  • Stir in both the coconut and vanilla extract and the coconut.
  • Then spread pudding mixture over crust. Allow to cool for a few minutes.
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Make the Topping: 
  • you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high.
  • Slowly add in powdered sugar and then vanilla. Mix until whipped cream forms soft peaks.
  • Then spread whipped cream over chilled pie filling and top with browned coconut. 
  • Refrigerate until set, about 2 hours. Cut into bars.


  • Cool whip can be substituted for homemade whipped cream topping.
  • Freshly baked coconut cream pie will keep for about 3 to 4 days in the fridge.
  • Savoy Coconut Cream and Nature’s Charm Coco Whipping Cream are the best coconut creams on the market.