~ Coconut Cream Pie Bars ~

Cassie *


A super delicious dessert..takes some time to make but oh so worth it..


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★★★★★ 8 votes
12 decent slices
No-Cook or Other



1 c
2 c
all purpose flour
1/2 c
confectioners' sugar


1/4 c
plus 2 tablespoons heavy cream
3 oz
semi-sweet chocolate chips
3 oz
bittersweet chocolate chips ( i used ghirardelli’s 60% cacao chips)


3 c
half and half
eggs, lightly mixed
3 c
coconut milk
1 1/2 c
2/3 c
corn starch
1 1/2 c
1/2 tsp
1/2 tsp
vanilla extract
1/2 tsp
coconut extract


1 - 8 oz
tub of cool whip
1/2 c
coconut, toasted
i have used a stabilized whipped cream on this in the past, but cool whip works just fine


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1Gather ingredients; I measure everything out it makes things easier.

Preheat oven to 350 degree

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2Line a 9 x 13 baking dish with parchment paper, making sure you leave some overhang for easy removal.

If not removing from pan, can skip the parchment paper.

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3Make the crust:

I do this in my food processor, it is so much easier. If you don't have a food processor; cut the butter into the flour and confectioners' sugar; mixing well.

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4Pour the crust into the baking dish, and press into the dish evenly.

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5Bake for roughly 20 minutes or until crust becomes a light brown.

Cool on a wire rack. Keep oven preheated for toasting coconut.

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6Now, toast 1/2 cup coconut; by spreading out on a baking sheet.
Watch closely that is doesn't burn. When medium brown in color; remove to cool, set aside

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7Meanwhile, make your Ganache:

I used my food scale and measured out about 3 oz of semi-sweet chocolate chips, and 3 oz of bittersweet chocolate chips. Place in a small bowl.

In a small saucepan, bring the cream to a simmer, making sure it doesn't burn.

Pour the cream over the chocolate and let set for 2 minutes.

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8Whisk the chocolate and cream until well blended and shiny.

If all of the chocolate didn't melt, heat in the microwave for about 15 seconds or long enough to finish melting.

Set aside till crust is finished and cooled slightly

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9Spread Ganache onto the semi - cooled crust, spread evenly, refrigerate till Ganache is set firmly, about 30 minutes.

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10Make the coconut filling:

In a large saucepan, combine the half and half, coconut milk, eggs, corn starch, sugar and salt.

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11Bring to a boil on medium - high heat; stirring constantly until thickened. About 15 - 20 minutes.

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12When thickened; add coconut extract and vanilla extract; stir in the 1 1/2 cups of untoasted coconut.

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13Pour the filling over your chilled ganache and place in the fridge to chill until firm, about 2 to 4 hours.

When cool, lift out of pan by grasping both ends of the parchment paper; pull the paper gently from all sides.
I slipped a hand under each end, and lifted right off the paper and back into the dish. The crust is firm enough by then.

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14When chilled spread cool whip evenly, and sprinkle the toasted coconut on top.

I have used a homemade cool whip.

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About this Recipe

Main Ingredient: Dairy
Regional Style: American