Chocolate and Coconut Cream Pie Bars

I made chocolate and coconut cream pie bars for a Tilford family member’s eightieth birthday Saturday. Chocolate cookie crust, coconut cream filling, chocolate ganache.

The recipe is below.

Chocolate and Coconut Cream Pie Bars

Prep Time: 20 min | Cook Time: 25 min | Total Time: 1 hr 30 min (includes chilling) | Servings: 16 bars

Ingredients

• For the Crust:
• 1 1/2 cups chocolate graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the Coconut Cream Filling:
• 8 oz cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 (13.5 oz) can full-fat coconut cream
• 1 teaspoon pure vanilla extract
• 1/2 cup sweetened shredded coconut
• 2 large eggs
• For the Topping:
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons coconut cream (reserved from can)
• 1/4 cup toasted shredded coconut, for garnish

Instructions

1. Preheat and prep. Preheat your oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment.
2. Make the crust. In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
3. Make the filling. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes. Add the sweetened condensed milk, coconut cream, vanilla extract, and eggs. Beat on medium speed until fully combined and no lumps remain. Fold in the shredded coconut.
4. Bake the bars. Pour the coconut cream filling evenly over the warm crust. Bake at 325°F for 22–25 minutes, until the edges are set and the center has just a slight jiggle. Do not overbake. Remove from oven and let cool completely at room temperature, about 1 hour.
5. Make the chocolate topping. Combine chocolate chips and 2 tablespoons coconut cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Pour and spread evenly over the cooled filling.
6. Chill and set. Refrigerate the pan for at least 1 hour, or until the chocolate topping is fully set. Once set, use the parchment overhang to lift the bars out of the pan. Sprinkle with toasted shredded coconut, then slice into 16 bars.
7. Store and pack. Keep bars refrigerated in an airtight container for up to 5 days. They travel well in a lunchbox with a small ice pack.

Nutrition (per serving)

Calories: 310 | Protein: 5g | Fat: 18g | Carbs: 34g | Fiber: 1g | Sodium: 145mg