Coconut Cream Pie Bars

A coconut cream pie filling with an oatmeal crust. Much easier than making an actual pie.

A few weeks ago, I found this wonderful recipe for Creamy Lemon Crumb bars. I loved them. But Zach, who isn’t the world’s biggest lemon fan, thought they were too…lemon-y. So I decided to turn it into something he would love. Coconut cream pie bars.

Most of the recipe stays the same, it’s just the filling that changes.

Coconut Cream Pie Bars

For the crust:

• 1 1/4 cups flour
• 1 1/4 cups old-fashioned rolled oats
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup unsweetened coconut flakes
• 3/4 cup butter, margarine, or coconut oil (melted)**
• 1 tsp vanilla extract

For the filling:

• 1 tsp coconut extract
• 1 can coconut milk (not lite) — use 2 cans for a goopey pie
• 2 tbsps sugar
• 2 tbsps water
• 1 tbsp oil (melted, if using coconut)
• 2 tbsps baking powder
• 1/2 cup unsweetened coconut flakes

Step 01: Preheat the oven to 350F. Create the crust by mixing all of the dry ingredients and slowly adding the wet. Lay half of the crust mixture into a greased 9×9 baking dish. Set the other half aside.

Step 02: For the filling, mix the coconut extract, coconut milk, and sugar. In a separate bowl, mix the baking powder, water, and oil, until well-blended. Add it to the coconut filling. Blend until the mixture thickens a little. Carefully mix in the coconut flakes, making sure they don’t clump together. Pour the coconut filling into the baking dish. Top with the remaining crust.

Step 03: Bake for 25-30 minutes, or until lightly golden. Let it cool completely and then cover and store it in the fridge. It will need to set overnight.

You can eat it on the same day you make it, it will just be messy…as it was above (Zach got impatient 😛 ). Still delicious, though! 😛

**If you want to make this vegan (unless I’m severely misunderstanding how vegan-ism works), substitute the butter with coconut oil. Easy! I’ve had it both ways and it tastes the same.

Coconut Cream Pie Bars

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Serves: 12 Prep Time: 10m Cooking Time: 25-30m

Ingredients

• For the crust:

• 1 1/4 cups flour
• 1 1/4 cups old-fashioned rolled oats
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup unsweetened coconut flakes
• 3/4 cup butter, margarine, or coconut oil (melted)**
• 1 tsp vanilla extract

• For the filling:/h3>

• 1 tsp coconut extract
• 1 can coconut milk (not lite) -- use 2 cans for a goopey pie
• 2 tbsps sugar
• 2 tbsps water
• 1 tbsp oil (melted, if using coconut)
• 2 tbsps baking powder
• 1/2 cup unsweetened coconut flakes

Instructions

Step 01: Preheat the oven to 350F. Create the crust by mixing all of the dry ingredients and slowly adding the wet. Lay half of the crust mixture into a greased 9×9 baking dish. Set the other half aside.

Step 02: For the filling, mix the coconut extract, coconut milk, and sugar. In a separate bowl, mix the baking powder, water, and oil, until well-blended. Add it to the coconut filling. Blend until the mixture thickens a little. Carefully mix in the coconut flakes, making sure they don’t clump together. Pour the coconut filling into the baking dish. Top with the remaining crust.

Step 03: Bake for 25-30 minutes, or until lightly golden. Let it cool completely and then cover and store it in the fridge. It will need to set overnight.

Coconut Cream Pie Bars was last modified: May 22nd, 2017 by Chelsey