If you love coconut cream pie but want something easier to slice and share, these Coconut Cream Pie Bars are the perfect solution. They have all the flavors of the classic pie in a simple layered dessert. A buttery baked crust forms the base, followed by a smooth cream cheese layer, a light coconut pudding filling, and a fluffy whipped topping finished with toasted coconut. Every bite is creamy, lightly sweet, and full of coconut flavor. If you are looking for more delicious creamy desserts, check out our classic cheesecake!
Why These Coconut Cream Pie Bars Work
The layers in this dessert create a great balance of textures. The baked crust gives the bars structure and a subtle buttery flavor. The cream cheese layer adds richness while keeping the dessert from becoming overly sweet. The pudding layer brings the classic coconut cream pie flavor. Folding in Cool Whip makes it extra light and fluffy, while toasted coconut adds texture and enhances the coconut flavor throughout the bars.
Tips for the Best Coconut Cream Pie Bars
- Allow the crust to cool completely before adding the cream cheese layer so the filling stays smooth.
- Whisk the pudding mixture until it thickens before folding in the whipped topping. This helps the layer set properly.
- Refrigerating the bars for several hours allows the layers to firm up and makes them much easier to slice.
- Using parchment paper with a slight overhang helps lift the entire dessert out of the pan for cleaner cutting.
Storage Tips
Store coconut cream pie bars covered in the refrigerator for up to 4 days. Because the dessert is chilled and layered with whipped topping, it should be kept refrigerated until ready to serve.
These bars are best served cold, straight from the refrigerator.
Coconut Cream Pie Bars
Ingredients
Crust
- 1⅓ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup Cool Whip, thawed
Pudding Layer
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1¼ cups whole milk
- ½ cup Cool Whip, thawed
- 1 cup toasted shredded coconut, divided
Topping
- 1½ cups Cool Whip, thawed
Instructions
Crust
- Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
- In a medium bowl, stir together the flour, melted butter, and sugar until combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 15-20 minutes, or until the crust is lightly golden. Remove from the oven and allow it to cool completely.
Cream Cheese Layer
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese, granulated sugar, and vanilla extract until smooth and fluffy.
- Gently fold in the Cool Whip until fully combined.
- Spread the mixture evenly over the cooled crust and place the pan in the refrigerator while preparing the pudding layer.
Pudding Layer
- In a medium bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Fold in the Cool Whip and ¾ cup of the toasted coconut until fully combined.
- Spread the pudding mixture evenly over the cream cheese layer.
- Refrigerate the bars for at least 4 hours, or up to overnight, until the layers are set.
Topping
- Once the bars are set, spread the remaining Cool Whip evenly over the top.
- Sprinkle with the remaining ¼ cup toasted coconut.
- Slice into bars and serve chilled.
This recipe was inspired by iambaker.net’s Coconut Cream Pie Bars.
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