Coconut Pie Bars
Indulge in the tropical sweetness of these irresistible Coconut Pie Bars, a perfect fusion of buttery shortbread crust and creamy coconut filling. With just 20 minutes of prep time, these bars come together effortlessly, featuring a rich mixture of shredded sweetened coconut, velvety condensed milk, and eggs layered over a golden, crumbly base. Baked to perfection, their lightly toasted top offers a delightful contrast to the soft, chewy center. Ideal for potlucks, holiday spreads, or a simple dessert craving, this recipe is a crowd-pleaser that delivers the nostalgic flavors of classic coconut pie in a convenient, sliceable bar form. Whether served at room temperature or chilled, these Coconut Pie Bars are sure to transport your taste buds to a sun-soaked island paradise!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 180 grams Shredded sweetened coconut
- 400 grams Sweetened condensed milk
- 2 large Eggs
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch (22x33 cm) baking pan with parchment paper, leaving extra overhang on the sides for easy removal later.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, approximately 2-3 minutes.
Stir in the vanilla extract, then add the all-purpose flour and salt. Mix until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Use your fingers or the back of a spatula to level it out.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
In another bowl, whisk together the sweetened condensed milk, eggs, and shredded sweetened coconut until well combined.
Pour the coconut mixture over the pre-baked crust, spreading it out evenly.
Bake the bars for 25-30 minutes, or until the top is golden brown and the filling is set.
Allow the bars to cool in the pan completely before using the parchment paper overhang to lift them out.
Slice into 12 bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 583.8 g | 212% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 402.9 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1279 mg | 98% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
