Coconut Pie Bars
Updated May 2, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 ½ hours, plus 2 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CRUST
Unsalted butter, at room temperature, for greasing the pan
1½ cups/188 grams all-purpose flour
2 tablespoons/25 grams granulated sugar
½ teaspoon fine sea salt
¾ cup/170 grams unsalted butter
FOR THE FILLING
3 large eggs
1 ⅓ cups/267 grams granulated sugar
½ cup/113 grams unsalted butter, melted and cooled
½ cup/118 milliliters unsweetened coconut milk or whole milk
2 teaspoons apple cider vinegar or 1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest (optional)
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1 packed cup/100 grams shredded sweetened coconut
⅓ cup/54 grams bittersweet chocolate chips, preferably 72 percent to 80 percent cacao (optional)
Nutritional analysis per serving
42 grams carbs; 100 milligrams cholesterol; 415 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 18 grams saturated fat; 27 grams fat; 2 grams fiber; 230 milligrams sodium; 4 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the crust: Heat oven to 350 degrees. Butter a 9-inch square pan and line with parchment, leaving some overhanging.
- Step 2
In a food processor, pulse together flour, sugar and salt. Pulse in butter until crumbs form and the dough starts to come together. Press mixture into the prepared pan in an even layer. Bake until firm on top and lightly golden at the edges, 20 to 25 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it’s still hot.
- Step 3
While the crust bakes, prepare the filling: Using the same food processor (no need to wash it out first), pulse together eggs, sugar, butter, coconut milk, vinegar or lemon juice, lemon zest (if using), vanilla and salt until well combined. Pulse in the coconut. Use a spatula to fold in the chocolate chips, if using.
- Step 4
When the crust is baked, pour in the filling (crust can still be hot). Lower oven temperature to 325 degrees and bake until the filling is set when you jiggle it and the top is browned, 30 to 40 minutes.
- Step 5
Transfer to a wire rack to cool completely, then chill for at least 2 hours. Cut into bars and serve.
Private Notes
Comments
Recipe definitely forgot to mention the chocolate. I made this and just sprinkled a layer of chips over the baked bottom crust before topping with the coconut. One addition: I topped the whole thing with nonsweetened shredded coconut, which gives it a beautiful brown crisp top. It’s better after a full night in the fridge. Coconut layer is custardy.
Did I miss the part on what to do with the chocolate chips? I guess spread the chips on the baked crust before adding the egg-coconut mixture, and then put in the oven.
Brilliant and reminiscent of my favorite candy = Mounds!
Do yourself a favor and sub in buttermilk for part or all of the whole milk (but leave out lemon juice). Drool. My favorite pie is a "repeater" from Jan. 1973 with a note from my mama "very easy." 3/4 stick melted butter, 3 eggs beaten, 1 C sugar, 1 tsp. vanilla, 1/4 C buttermilk, 1 cup shredded sweetened coconut (Baker's). Mix and pour into unbaked pie shell. 350 for 40 minutes. Cool, serve, refrigerate leftovers.
My wife made these in August 2025, using chopped pecans instead of chocolate chips. In a word - perfection! The pecans and coconut reminded me of the frosting on German Chocolate Cake, which we love. Thanks, Melissa. P.S. I spotted the use of chocolate chips (or chopped pecans) on the last line of step 3, just after the line "pulse in the coconut".
Delicious! But if your pan is 8 inches, like mine, up each temp by 25 degrees.