Chocolate Coconut Cream Pie Bars
Indulge in the ultimate dessert experience with these delightful Chocolate Coconut Cream Pie Bars. Each bite offers a luscious blend of velvety chocolate and creamy coconut, making it the perfect treat for any occasion. Whether you’re hosting a gathering, celebrating a special event, or simply craving a sweet escape, these bars are sure to impress. With a rich, buttery crust and a silky smooth filling, this recipe combines the best elements of a classic pie into a convenient bar form. Let’s dive into the delightful world of Chocolate Coconut Cream Pie Bars!
Why Chocolate Coconut Cream Pie Bars is Worth Your Time
Picture this: a rich chocolate filling infused with the tropical flavor of coconut, all nestled in a crumbly, buttery crust. Sounds irresistible, right? These Chocolate Coconut Cream Pie Bars are not only visually stunning but also incredibly satisfying. They are perfect for sharing or enjoying on your own. Plus, they are easier to serve than traditional pie, making them a fantastic choice for parties or potlucks. The combination of textures—from the crisp crust to the creamy filling and fluffy whipped topping—creates a symphony of flavors that everyone will love.
What We’re Using
- 2 cups all-purpose flour: The base for our delicious crust.
- 1 cup powdered sugar: Adds sweetness to the crust.
- 1 cup unsalted butter, cut into small cubes: Provides richness and flavor.
- 1 cup heavy cream: For a decadent chocolate filling.
- 1 cup semisweet chocolate chips: The star of our filling!
- 3 cups half and half: Creates a creamy texture.
- 3 cups coconut milk: Infuses that lovely coconut flavor.
- 4 eggs: Acts as a binder for the filling.
- 1 ½ cups granulated sugar: Sweetens the filling.
- ½ cup cornstarch: Helps thicken the filling.
- ½ teaspoon salt: Balances the sweetness.
- 1 teaspoon coconut extract: Enhances the coconut flavor.
- 1 teaspoon vanilla extract: Adds depth to the flavor.
- 1 cup sweetened shredded coconut: For texture and flavor.
- 2 cups heavy whipping cream: For the topping.
- 3 tablespoons powdered sugar: Sweetens the whipped cream.
- ½ cup toasted coconut: For garnish and added crunch.
- Chocolate curls for garnish (optional): For an elegant touch.
Gear Up: What to Grab
- Mixing bowls: For combining ingredients.
- 9×13 inch baking pan: The perfect size for our bars.
- Whisk: Essential for mixing the filling smoothly.
- Rubber spatula: Great for scraping down the sides of bowls.
- Electric mixer: Makes whipping cream a breeze.
- Measuring cups and spoons: For precise ingredient measurements.
Method: Chocolate Coconut Cream Pie Bars
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, powdered sugar, and unsalted butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of a greased 9×13 inch baking pan. Bake for 15-20 minutes or until lightly golden. Let it cool completely.
Step 2: Make the Chocolate Filling
In a medium saucepan over low heat, combine the heavy cream and semisweet chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth. Remove from heat and set aside.
Step 3: Prepare the Coconut Mixture
In a large bowl, whisk together the half and half, coconut milk, eggs, granulated sugar, cornstarch, salt, coconut extract, and vanilla extract until fully combined and smooth.
Step 4: Combine Chocolate and Coconut Mixtures
Add the melted chocolate mixture to the coconut mixture, stirring until well combined. Gently fold in the sweetened shredded coconut.
Step 5: Bake the Filling
Pour the chocolate coconut filling over the cooled crust. Bake for 30-35 minutes or until the filling is set but still slightly wobbly in the center. Remove from the oven and let it cool completely.
Step 6: Whip the Cream
In a large mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread the whipped cream over the cooled filling.
Step 7: Garnish and Serve
Sprinkle the toasted coconut over the whipped cream. For an elegant touch, add chocolate curls on top. Cut into bars and serve chilled.
Quick Replacement Ideas
- Gluten-free flour mix can be used instead of all-purpose flour for a gluten-free option.
- Use coconut cream instead of coconut milk for a richer flavor.
- Dark chocolate chips can replace semisweet chocolate for a deeper chocolate flavor.
- Agave syrup or honey can substitute granulated sugar for a natural sweetener.
Chef’s Notes
- Let the bars cool completely before cutting for clean edges.
- For an extra coconut flavor, add a bit more shredded coconut to the filling.
- These bars can be made a day in advance, making them perfect for parties.
- Feel free to experiment with different toppings, like crushed nuts or chocolate ganache.
Storing Tips & Timelines
Store any leftover Chocolate Coconut Cream Pie Bars in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the bars for up to 2 months. Just ensure they are wrapped tightly to prevent freezer burn.
Common Qs About Chocolate Coconut Cream Pie Bars
Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance, making them perfect for gatherings or meal prep.
How do I ensure my filling sets properly?
Make sure to whisk the filling ingredients thoroughly and bake until just set. The filling will continue to firm up as it cools.
Can I use different types of chocolate?
Yes! You can use dark chocolate for a richer flavor or even white chocolate for a sweeter taste.
What if I don’t have coconut extract?
If you don’t have coconut extract, you can omit it, but the bars will be less coconut-flavored. Alternatively, use additional shredded coconut for a more intense flavor.
Ready to Cook?
Gather your ingredients and gear, and get ready to whip up these delightful Chocolate Coconut Cream Pie Bars! With their perfect balance of chocolate and coconut, they are sure to become a favorite in your dessert repertoire. Treat yourself and your loved ones to this heavenly dessert—your taste buds will thank you!
Chocolate Coconut Cream Pie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, powdered sugar, and unsalted butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of a greased 9x13 inch baking pan. Bake for 15-20 minutes or until lightly golden. Let it cool completely.
- In a medium saucepan over low heat, combine the heavy cream and semisweet chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth. Remove from heat and set aside.
- In a large bowl, whisk together the half and half, coconut milk, eggs, granulated sugar, cornstarch, salt, coconut extract, and vanilla extract until fully combined and smooth.
- Add the melted chocolate mixture to the coconut mixture, stirring until well combined. Gently fold in the sweetened shredded coconut.
- Pour the chocolate coconut filling over the cooled crust. Bake for 30-35 minutes or until the filling is set but still slightly wobbly in the center. Remove from the oven and let it cool completely.
- In a large mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread the whipped cream over the cooled filling.
- Sprinkle the toasted coconut over the whipped cream. For an elegant touch, add chocolate curls on top. Cut into bars and serve chilled.
Notes
- Let the bars cool completely before cutting for clean edges.
- For an extra coconut flavor, add a bit more shredded coconut to the filling.
- These bars can be made a day in advance, making them perfect for parties.
