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Coconut Cream Pie Bars

Coconut Cream Pie Bars feature a buttery graham cracker crust, creamy coconut filling, and a topping of whipped cream and toasted coconut flakes—simple, tropical, and delicious for any occasion.
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Ingredients
  

  • 1½ cups graham cracker crumbs
  • ⅓ cup melted butter
  • 2 tbsp sugar
  • 13.5 oz coconut milk (full-fat)
  • 1 cup whole milk
  • ½ cup sugar
  • ¼ cup cornstarch
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 1 cup shredded coconut (toasted)
  • 1 cup whipped cream (or Cool Whip)
  • ¼ cup toasted coconut flakes

Instructions
 

  • Make the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a lined 9×9-inch pan and bake at 350°F (175°C) for 8 minutes. Let it cool.
  • Prepare the Coconut Filling: Whisk coconut milk, whole milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring constantly for 8-10 minutes until thick. Stir in vanilla and toasted coconut.
  • Assemble & Chill: Pour the filling over the cooled crust and smooth the top. Refrigerate for at least 4 hours, or overnight, to set.
  • Add Toppings & Serve: Spread whipped cream on top, sprinkle with toasted coconut flakes, and slice into squares.