Coconut Cream Pie Bars

I always go for the cream pies on Thanksgiving.  I grew up with my Grandma making all sorts of cream pies so I’d take a slice of each and wouldn’t even touch the pumpkin pie.  As much as I love pumpkin, it’s just not my favorite pie.  Coconut Cream Pie isn’t typically my favorite cream pie, but these just looked so good on Pinterest.
My husband thinks these needed just a little bit more coconut flavor, but I loved them just as they were.  The vanilla coconut pudding is a homemade vanilla pudding with sweetened coconut flakes throughout.  And then of course you have golden toasted coconut sprinkled all over the top of the bars.  Enough coconut for me.  

I’m sure most of you already have your Thanksgiving menus planned, but just in case you need another dessert– one that is easy, just like a pie but in the form of bars, these are for you!  There are a few steps involved but I promise they are easy.  The crust is super simple to make {no intimidating pie crust-making here} and the homemade pudding is so thick and creamy and much better than instant pudding.

So tell me, do you go for the pumpkin pie, the cream pie, or the fruit pie on Thanksgiving?
I’m a cream pie girl through and through. 
Coconut Cream Pie Bars
for the crust:
1 1/2 c flour
2/3 c butter
5-7 tbsp cold water
vanilla-coconut pudding
2 2/3 cups cold whole milk
1 egg
1/2 c sugar
1/4 c cornstarch
1/4 tsp salt
1 tsp vanilla
1 1/3 c sweetened, flaked coconut
1 pint whipping cream
1 tsp vanilla
3 tbsp powdered sugar
1 c sweetened, flaked coconut
Preheat oven to 350.  
For the crust: Pour flour in a medium bowl. Cut butter into flour until the butter is in pea-sized pieces. Stir in water as needed (5 tbsp was just right for me) until just combined.  Form into a ball and place on a floured surface.  Roll out into a rectangle.  Place in a 9 X 13 in pan (no need to grease).  Poke the crust all over with a fork.  Bake at 350 for 15 minutes until lightly golden. 
For the pudding:  In a medium saucepan, whisk the milk and egg together over medium heat.  Stir in sugar, cornstarch and salt and continue whisking often until it starts to thicken.  Remove from heat and stir in vanilla and flaked coconut.  Pour into cooled crust and place in the fridge. 
Topping:  Spread 1 cup flaked coconut onto a cookie sheet and bake for 2-3 minutes until toasted and golden.  Set aside.  In a stand mixer beat whipping cream, sugar, and vanilla until soft peaks form.  
Spread fresh whipped cream over the pudding layer and sprinkle with toasted coconut.  Refrigerate for another 2-3 hours. Cut into bars and serve.


  1. Anonymous November 20, 2012

    I wish I still had a spot open for another dessert because this looks wonderful! I made your pumpkin lust cake last year and it was a HUGE hit!!

    • Oh the pumpkin lust cake is definitely a favorite!! You’ll just have to give this a try some other time when you need a dessert:)

  2. Jessica@AKitchenAddiction November 20, 2012

    Coconut cream pie is one of my favorites! This sounds wonderful!

  3. Christy Denney November 21, 2012

    I had this on my to make list. Glad it’s worth making!

  4. mmm these would have cuaght my eye on pinterest too! i love coconut cream pie – i’ve only had it a couple times in my life though. pie in bar form seems much easier to handle and make! Happy Thanksgiving!

  5. Fani Sixto November 25, 2012

    YUM!!! Wonderful idea!!! These look absolutely amazing! Thanks so much for sharing the recipe
    I didn’t know about your blog but I really like it! Following now!
    Happy Thanksgiving :)

  6. Natalie November 29, 2012

    I absolutely love coconut anything and somehow hadn’t seen these on Pinterest yet. Definitely plan to try them soon!

  7. Mary December 25, 2012

    Just FYI… the recipe doesn’t separate the crust ingredients from the pudding ingredients. Easy to figure out, but thought you might like to know. I’m making these for Christmas tomorrow and and so excited for them. YUM!

  8. Tootsie Chandler June 5, 2013

    shortening is listed as an ingredient in the crust for the Coconut Cream Pie Bars crust yet butter is listed in the instructions for the crust. so, is it shortening or butter. this recipe is something I am excited about trying.

    • Kristy June 5, 2013

      Sorry, I fixed it! It’s butter!

  9. Joan June 6, 2013

    How can this recipe be printed. THERE IS NO print listed.. I am looking forward to making this if only I could print it out.

    • Candy September 19, 2013

      I would also love to print this recipe. It looks wonderful but I see no print button either. Please tell me how I can print this recipe.

  10. Trish - Mom On Timeout November 21, 2013

    These bars look incredible Kristy! Pinned and shared on Facebook :)

    • Kristy November 21, 2013

      Thanks Trish!!

  11. Bette March 8, 2014

    Looking for a dessert idea and came across these. I had some unsweetened coconut flakes and some 2% milk so used that. Lined a pie pan with vanilla wafers and used my whipped cream maker . Made for a super fast super good dessert pie! And I didn’t even have to go to the store! Thanks!

  12. donna November 23, 2014

    in the recipe for the coconut bars…do u mean cool whip instead of whipping cream?just wonder how whipping cream would thickened….thank u making this soon so appreciate ur reply…..

  13. […] Soooo, sorry I didn’t bring you anything new for ya. But if you’re looking for a few of my favorites you should definitely make these maple whipped sweet potatoes, this pumpkin cream pudding pie, or these coconut cream pie bars. […]


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