Coconut cream pie bars

Step by Step

Step 1

Preheat the oven to 350ºF.

Step 2

Prepare the crust. Roll the pie crust out into a 9×9-inch square (about ¼-inch thick) so that will cover the bottom of a 9×9-inch pan. It’s ok if it’s not perfectly square. Gently place the pie crust in the pan. Press the crust into the bottom of the pan with your hands and up the sides. The crust will shrink when it bakes.

Step 3

Use a fork to poke holes into the pie crust. Bake for 20-25 minutes or until golden brown. Remove from the oven and let the crust cool completely. Set aside.

Step 4

Make the coconut filling. Heat the coconut milk, coconut cream, agave syrup, and vanilla extract in a small saucepan over medium heat. Whisk the ingredients together. Bring the mixture to a gentle simmer and then turn the heat to low.

Step 5

Remove ½ cup of the coconut milk and whisk it together with the cornstarch until smooth. Pour the cornstarch slurry back into the saucepan and whisk until thickened and creamy. Remove from the heat. The coconut mixture should thicken very quickly to a pudding consistency. Let the mixture cool.

Step 6

Pour the coconut filling on top of the cooled pie crust and cover it with plastic wrap. Refrigerate for 3-4 hours or overnight until set.

Step 7

Toast the coconut flakes. Add the coconut flakes to a baking sheet and broil the coconut for 1-2 minutes or until golden brown. Don’t walk away from the coconut flakes, it browns quickly. Remove from the oven and set aside.

Step 8

Make the whipping cream. Place the metal bowl of a stand mixer and whisking attachment in the refrigerator (for best results). When the bowl is cold, remove it from the refrigerator and place it under the standing mixer.

Step 9

Add heavy whipping cream to the bowl and whisk on medium/low speed until the cream begins to thicken (3-4 minutes). Add the agave syrup and vanilla extract.

Step 10

Continue whipping on medium/low speed until peaks begin to form (5-7 minutes).

Step 11

Spread the whipped topping on top of the coconut custard and top with the toasted coconut. Serve immediately or refrigerate.

Tips and Warnings

The amounts of coconut milk may vary slightly depending on what brand you are using. We generally use Thai Kitchen or 365 for coconut milk and coconut cream.
Feel free to use homemade pie crust.
You can use maple syrup or honey instead of agave. Just be aware that honey and maple syrup has a more robust flavor and will change the taste of the bar.
Be sure to allow enough time for the custard to set, the longer the better.
30 oz. cold coconut cream (~2 cans coconut cream)
2-3 tablespoons agave syrup

Ingredient

Vanilla extract

4.93 ml 0.17 fl. ozs
Heavy whipping cream

236.59 ml 8.28 fl. ozs
Cornstarch

78.78 ml 2.76 fl. ozs
Agave syrup

118.29 ml 4.14 fl. ozs
Coconut whipped cream

1 1
Kosher salt

2.46 ml 0.09 fl. ozs
Store-bought pie crust*

1 1
Unsweetened coconut cream*

136 oz 3855.53 g
Unsweetened coconut flakes

236.59 ml 8.28 fl. ozs
Unsweetened full-fat coconut milk*

136 oz 3855.53 g

Amount Per Serving
	Calories	414 kcal
	Carbohydrates	26 g
	Protein	4 g
	Fat	34 g
	Fiber	3 g
	Sugar	11 g

View nutrition facts

Coconut cream pie bars

Summary