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Coconut Cream Pie Bars

Coconut Cream Pie Bars – Irresistibly Gooey & No Bake Treat

Enjoy these Coconut Cream Pie Bars, a gooey and nostalgic no-bake dessert that brings the flavors of grandma’s kitchen with a buttery crust and rich coconut filling.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 bars
Course: Desserts
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Base
  • 1 cup Unsalted Butter Substitute with coconut oil for a dairy-free version.
  • 2 cups All-Purpose Flour A gluten-free flour blend can be used, results may vary.
  • ½ cup Powdered Sugar Reduce for a less sweet crust.
  • ¼ teaspoon Salt Enhances flavor, no substitutions necessary.
For the Coconut Filling
  • 1 can Sweetened Condensed Milk Check for dairy-free options.
  • 1 large Egg A flax or chia egg can substitute for a vegan option.
  • 1 teaspoon Coconut Extract Vanilla extract can work but won't deliver the same taste.
  • 1 cup Shredded Sweetened Coconut Use unsweetened coconut for a less sweet option.

Equipment

  • stand mixer
  • 9x13 inch Baking Pan
  • mixing bowl
  • spatula
  • wire rack

Method
 

Step‑by‑Step Instructions for Coconut Cream Pie Bars
  1. Preheat oven to 350°F (175°C) and line a 9x13-inch baking pan with aluminum foil, leaving an overhang for easy removal.
  2. In a stand mixer, combine softened unsalted butter, all-purpose flour, powdered sugar, and salt. Mix on medium speed until a smooth dough forms (2-3 minutes).
  3. Transfer the dough into the prepared pan and spread it evenly across the bottom.
  4. Bake for 15 minutes or until the shortbread crust is set and beginning to turn golden. Let it cool for a few minutes.
  5. In a mixing bowl, whisk together sweetened condensed milk, a large egg, and coconut extract until smooth. Fold in shredded coconut.
  6. Pour the coconut filling over the cooled shortbread crust and spread it evenly. Bake for an additional 17-19 minutes until edges are golden and center is set.
  7. Remove from oven and cool completely on a wire rack (1-2 hours). Use foil overhang to lift the bars from the pan and cut into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Coconut Cream Pie Bars are a nostalgic dessert that can be made ahead. Store in an airtight container, lasting up to 3 days at room temperature or can be frozen for 1 month.

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