Coconut Pineapple Cream Pie Bars
Tropical Coconut Pineapple Cream Pie Bars that are a breeze to make, featuring a crisp graham cracker crust and a rich coconut filling, topped with whipped cream and shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup coconut cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups crushed pineapple, drained
- 1 cup whipped cream
- 1 tablespoon shredded coconut (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a greased 9×13 inch baking dish to form the crust.
- Bake for 10 minutes, then allow to cool.
- Combine the coconut cream, powdered sugar, and vanilla extract in a mixing bowl. Whisk until smooth and creamy.
- Fold in the crushed pineapple and half of the whipped cream gently.
- Spread the coconut cream mixture over the cooled crust evenly.
- Refrigerate for at least 4 hours or until firm.
- Top with the remaining whipped cream and shredded coconut, if desired.
- Cut into bars and enjoy!
Notes
For an extra coconut punch, try using toasted coconut flakes on top. Ensure the crushed pineapple is well-drained to avoid a soggy filling.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg