Coconut Cream Pie Bars 🥥🍰

All the luscious, tropical flavor of coconut cream pie—now in an easy-to-serve bar! With a buttery graham cracker crust, creamy coconut custard, and a cloud of whipped topping, these bars are sunshine in dessert form.

Why You’ll Love Them

No-Bake Filling – Just whisk, chill, and dig in!
Tropical Dream – Creamy custard + toasted coconut = paradise.
Party-Perfect – Easier to serve than pie, ideal for gatherings.
Make-Ahead Friendly – Keeps fresh in the fridge for up to 3 days.

Ingredients (for a 9×9-inch pan)

For the Crust:

1½ cups graham cracker crumbs
⅓ cup melted butter
2 tbsp sugar

For the Coconut Filling:

1 (13.5 oz) can full-fat coconut milk
1 cup whole milk
½ cup sugar
¼ cup cornstarch
3 egg yolks
1 tsp vanilla extract
1 cup toasted shredded coconut

For the Topping:

1 cup whipped cream or Cool Whip
¼ cup toasted coconut flakes

How to Make Them

1. Make the Crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
Press into a lined 9×9-inch pan and bake at 350°F (175°C) for 8 minutes. Let cool.

2. Prepare the Filling
In a saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, and egg yolks.
Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
Remove from heat and stir in vanilla and toasted coconut.

3. Assemble & Chill
Pour the custard over the cooled crust and smooth the top.
Chill in the fridge for at least 4 hours or overnight until fully set.

4. Top & Serve
Spread whipped cream over the set custard and sprinkle with toasted coconut flakes.
Slice into bars and enjoy!

Pro Tips

Toast Your Coconut – Bake at 350°F for 5–7 minutes, stirring occasionally, for rich flavor.
Boost the Coconut – Swap in coconut cream for an even creamier filling.
Chocolate Twist – Drizzle melted chocolate on top for a sweet contrast.