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Homemade Chocolate Coconut Cream Pie Bars photo

Chocolate Coconut Cream Pie Bars

Indulge in these delightful Chocolate Coconut Cream Pie Bars, a luscious blend of velvety chocolate and creamy coconut!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • 1 cup unsalted butter cut into small cubes
For the Filling:
  • 1 cup heavy cream
  • 1 cup semisweet chocolate chips
  • 3 cups half and half
  • 3 cups coconut milk
  • 4 eggs
  • 1.5 cups granulated sugar
  • 0.5 cup cornstarch
  • 0.5 teaspoon salt
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
For the Topping:
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 0.5 cup toasted coconut for garnish
  • Chocolate curls for garnish (optional)

Equipment

  • Mixing bowls
  • 9x13-inch baking pan
  • Whisk
  • Rubber spatula
  • Electric mixer
  • Measuring cups and spoons

Method
 

Method:
  1. 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.
  2. 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.
  3. 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.
  4. Add the melted chocolate mixture to the coconut mixture, stirring until well combined. Gently fold in the sweetened shredded coconut.
  5. 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.
  6. 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.
  7. 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.