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Coconut Cream Pie Bars {From Scratch}

Coconut Cream Pie Bars From Scratch Recipe l

There’s kind of a sad story about these coconut cream pie bars. Sad in reference to my memory, that is. You see, I was planning on sharing these bars with you before Easter. I took the pictures, ate a piece, and stuck the pan back in the fridge.

Way back in the fridge. And promptly forgot about them until a week later when I was rifling through the fridge to find homemade whipped cream for our Saturday pancakes.

Just so you know, the crust on the coconut cream pie bars gets little soggy after a week in the back of your fridge!

Coconut Cream Pie Bars l

Not only did I forget to share them with you, but I also had a pan of soggy bars in my fridge. What makes it so sad is the fact that I’ve been wanting to have coconut cream pie for a long time and my husband doesn’t like coconut! (Or chocolate, I have no idea how I didn’t realize this before we got married?!)

So, coconut desserts are few and far between around here. And my delicious coconut cream pie was now sitting in a soggy mess.

So I did what anyone else would do (okay, maybe not) and scooped out the filling and put it on my pancakes. If you don’t like crust, I recommend you make the filling and whipped cream so you can use it on your pancakes!

Coconut Cream Pie Bars Completely From Scratch l

But back to the recipe. Most recipes that I’ve made use a pudding mix for the filling, so I wanted to finally try and make the filling from scratch.

As I was making it, I realized I’ve never made homemade pudding before. I don’t know why I waited so long.

Other than the fact that it takes a little bit of time for the pudding to thicken, it really is an easy process. Plus, the flavor is worth it! The pudding is much more rich and velvety than the pudding you can get out of a box.

Whether you enjoy it right away or wait until a week later, you won’t be disappointed!

Coconut Cream Pie Bars l

Coconut Cream Pie Bars {From Scratch}

Yield: 12 bars
Prep Time: 1 hour
Refrigeration Time: 4 hours
Total Time: 5 hours


For the Crust

  • 1 C all-purpose flour
  • 1/2 C confectioner's sugar
  • 1/4 C butter, cold and cut into pieces
  • 2-3 tbsp water

For the Filling

  • 3 C whole milk
  • 2 eggs, beaten
  • 3/4 C sugar
  • 1/4 C cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 C shredded coconut

For the Whipped Topping

  • 1 C heavy whipping cream
  • 2 tbsp confectioner's sugar
  • 1/4 C shredded coconut, toasted


  1. Preheat oven to 375. Line a 9x9 inch baking dish with parchment paper or aluminum foil.
  2. In a large bowl, whisk together flour and confectioner's sugar. Cut in butter with a pastry fork or two knives until mixture resembles coarse crumbs. Stir in water until dough forms. Form into a ball and roll out into a square or press dough into the bottom of the pan.
  3. Bake for 12-15 minutes or until lightly browned. Remove to a wire rack to cool completely.
  4. In a medium saucepan, whisk together milk, eggs, sugar, cornstarch, and salt. Bring to a boil over medium-low heat, whisking constantly until thickened. This will take anywhere from 30-35 minutes. If you want a smooth filling, you may want to filter the pudding through a mesh strainer. Stir in vanilla extract and coconut.
  5. Pour onto cooled crust and spread evenly. Refrigerate for 2-4 hours or until filling firms.
  6. Once filling is chilled, beat together whipping cream until soft peaks form. Add confectioner's sugar and beat until stiff peaks form.
  7. Spread whipped topping over the top. Sprinkle with toasted coconut right before serving. (If your kitchen is warm, you may want to spread the whipped topping right before serving to keep it stiff.)
  8. Store leftovers in the refrigerator.

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Did you make this recipe?

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Filling adapted from Allrecipes.

Coconut Cream Pie Bars Recipe from A Kitchen Addiction


Wednesday 25th of October 2017

I have to say that this has become one of my favorite recipes. I'm a cook in an assisted living facility and I make this for the 70+ residents at least once a week. But rarely the same way twice, as this is so adaptable, with just a few changes I can turn it into orange creme pie bars (omitting coconut and using orange extract), or s'mores (adding cocoa powder and using a graham cracker crust and adding marshmallows and chocolate chips just before pouring so they get all melty and swirly) or of course banana cream, or chocolate coconut or any number of other combinations. Hello, Fall. It's time to toss in some pumpkin puree and pumpkin pie spice..... Regardless of the flavor, It is well worth the time it takes to stir this into perfection just to hear the residents ask, "So, when are you going to be making those cream pie bars again, hmm?"

Anyway, just wanted to say thank you for this recipe. I've saved and used dozens of your recipes but this by far is the one that makes me a hero in the eyes of a lot of precious people.


Thursday 30th of March 2017

Love how you think! This is the recipe that I am SMH and wondering, "why didn't I think of that?!?"

Alyssa Mosher

Wednesday 29th of March 2017

Love that it is all from scratch. Very nice job.

Jennifer @ Show Me the Yummy

Wednesday 29th of March 2017

LOVING this coconut cream pie twist!!!

Lane & holly @ With Two Spoons

Tuesday 28th of March 2017

Oh you and me both. The back of my fridge is a dark and scary place. Even worse is my downstairs refrigerator...I keep blaming the kids for taking things...and then realizing I put them downstairs!

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