Coconut Pineapple Cream Pie Bars
A delightful dessert that combines creamy coconut filling and sweet crushed pineapple atop a buttery graham cracker crust, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup coconut cream
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup crushed pineapple, drained
- 1 tablespoon cornstarch
- ½ cup shredded coconut
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the graham cracker crumbs with melted butter and press into a greased baking dish. Bake for 10 minutes until golden.
- Whisk together the coconut cream, sugar, vanilla extract, and lemon juice until smooth.
- Fold in the whipped cream, crushed pineapple, and shredded coconut into the mixture.
- Pour the filling over the cooled crust, spreading it evenly.
- Mix cornstarch with water, combine with remaining crushed pineapple in a saucepan and simmer until thickened.
- Spread the pineapple topping over the coconut filling.
- Chill in the refrigerator for at least 4 hours until set.
- Cut into bars and serve chilled.
Notes
Ensure the crushed pineapple is well-drained to prevent soggy bars. For extra texture, toast the shredded coconut before adding it to the filling. Leftovers can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 7g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg