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Coconut Cream Pie Bars

Coconut cream pie bars - Tasty
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Enjoy these portable coconut cream pie bars, perfect for spring bake sales or Easter brunch.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cups milk
  • 1 cup heavy cream, whipped
  • 1 cup shredded sweetened coconut
  • ½ cup chopped pecans (optional)
  • Whipped cream, for topping
  • Toasted coconut flakes, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the flour, powdered sugar, and salt.
  3. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Press the crumb mixture evenly into the bottom of the prepared baking pan.
  5. Bake for 15-18 minutes, or until lightly golden brown. Let the crust cool completely.
  6. In a separate bowl, whisk together the instant vanilla pudding mix and milk according to package directions until thickened.
  7. Gently fold in the whipped cream and shredded coconut into the pudding mixture.
  8. Spread the coconut cream filling evenly over the cooled crust.
  9. Sprinkle with chopped pecans, if using.
  10. Chill the bars in the refrigerator for at least 2 hours, or until the filling is firm.
  11. Cut into bars. Top with whipped cream and toasted coconut flakes before serving.

Notes

  • For a richer flavor, you can use coconut milk instead of regular milk for the pudding.
  • Ensure the crust is completely cooled before adding the filling to prevent it from melting.
  • Keep the bars refrigerated until ready to serve.

Nutrition

Find it online: https://www.unfoldrecipes.com/coconut-cream-pie-bars/