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These easy Coconut Cream Pie Bars turn your favorite dessert into handy squares that'll wow at any get-together. With a buttery, crisp base holding up a smooth coconut middle and topped with fluffy cream and crunchy toasted coconut bits, you're getting all that tropical goodness without the hassle of a traditional pie.
I whipped these bars up for the first time when taking a pie to a beach party seemed too tricky. They vanished so fast I now always keep the stuff to make them handy for surprise visitors or when I'm just in the mood for something coconutty.
What You'll Need
- All purpose flour: Forms the base of our cookie-like bottom that's both sturdy and tender
- Vegetable oil: Gives us a no-fail crust that works every time, even if you're new to baking
- Half and half: Adds just the right amount of creaminess to the pudding part without going overboard
- Egg yolks: Make the filling super smooth while adding richness and helping everything set up nicely
- Coconut extract: Kicks up the island flavor that makes these bars so yummy; try to grab real extract instead of fake for tastier results
- Sweetened flaked coconut: Brings the real coconut feel and taste both inside and on top as a toasted garnish
- Heavy whipping cream: With enough fat content to whip into a light, airy topping that's like biting into a cloud
Steps for Coconut Cream Pie Bars
- Build Your Base:
- Combine flour, salt, oil, and water until you get a workable dough. It might look too dry at first but keep mixing. Push it firmly into your pan making sure it's even all over. Poking holes with a fork stops air bubbles and gives you a flat surface for the filling.
- Whip Up The Filling:
- Keep whisking non-stop when cooking the pudding part. You'll notice it suddenly get thick after about 4 minutes of stirring. You'll know it's ready when it covers the back of a spoon and stays put when you draw a line through it with your finger.
- Get The Cream Right:
- Use a cold bowl and cold cream for best results. Start beating at a medium speed then gradually go faster. Add sugar bit by bit rather than all at once so it mixes in properly without making your cream heavy. Stop when the cream keeps its shape but the tips gently fold over when you lift the beater.
- Get The Coconut Golden:
- Lay the coconut flat and thin on your baking sheet so it browns evenly. Stir often to avoid burnt spots and watch carefully as it can burn in seconds. Pull it out when about three-quarters of it looks golden as it'll keep cooking a bit from its own heat.
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That toasted coconut on top really takes these bars from just okay to amazing. I picked up this trick from my grandma who always said that spending the extra few minutes to toast the coconut wasn't optional. The nutty flavor that comes out during toasting adds something special that works perfectly with the creamy middle.
Prep Ahead Ideas
You can put these bars together completely up to a day before you plan to serve them, which is great when you're hosting. Keep them in the fridge and wait to add the toasted coconut until right before serving so it stays crunchy. For the best look, don't add the coconut more than 4 hours ahead as it'll start getting soft on the whipped cream.
Quick Swaps
In a hurry? Grab a ready-made pie crust from the store instead of making one. Just push it into your pan and bake as the package says. Want something lighter? Use light coconut milk for half of the half and half and go with light whipped topping instead of homemade whipped cream. Can't have corn? Just use the same amount of arrowroot powder instead of cornstarch.
Ways To Enjoy
To fancy things up, try drizzling some caramel or melted chocolate over each piece before serving. Make it a fuller dessert by adding some fresh tropical fruit like mango or pineapple on the side. During hot weather, try them slightly frozen for a cool treat that won't melt too fast outdoors.
Keeping It Fresh
Cover any extras and stick them in the fridge for up to 3 days. The cream will start to sink a bit and the crust might get softer but they'll still taste great. Don't try freezing these bars though, as the filling gets weird when it thaws and you'll end up with soggy, separated layers.
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Frequently Asked Questions
- → How should I toast coconut properly?
Evenly spread coconut on a baking sheet and bake it at 325°F. Stir it every few minutes and keep an eye on it since it can burn quickly. Let it cool before using.
- → Can I make these bars ahead of time?
Absolutely! Prepare the bars a day in advance, store them in the fridge, and only add the whipped cream frosting right before serving for the best results.
- → What can I swap for half and half?
If you’re out of half and half, mix equal amounts of heavy cream and whole milk to get a similar result.
- → How can I tell when the crust is done?
Once the crust is firm and takes on a light golden hue, it’s ready. Avoid overcooking it so that it stays soft and flaky.
- → Can I replace sweetened coconut with unsweetened?
You can use unsweetened coconut, but the bars won’t be as sweet. Adjust the sugar in the filling or topping to your taste if needed.