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Chilled coconut pineapple cream pie bars with a buttery graham cracker crust, light coconut cream filling, and a bright pineapple topping, perfect for tropical dessert lovers and warm weather gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup powdered (confectioners’) sugar
  • 1 teaspoon vanilla extract
  • 1 cup coconut cream or thick coconut milk
  • 1 1/2 cups whipped topping or homemade whipped cream
  • 1 1/2 cups crushed pineapple, well-drained
  • 1/2 cup pineapple chunks (optional for texture)
  • 2 tablespoons granulated sugar (optional, to taste)
  • 1 tablespoon cornstarch
  • 2 tablespoons pineapple juice

Instructions

  1. Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper leaving an overhang.
  2. Stir graham cracker crumbs, melted butter, and granulated sugar until mixture resembles damp sand.
  3. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a glass or measuring cup.
  4. Bake the crust 8–10 minutes until set and fragrant, then remove and cool completely.
  5. Beat softened cream cheese in a large bowl until smooth.
  6. Add powdered sugar and vanilla extract and mix until creamy.
  7. Gradually beat in coconut cream until smooth and combined.
  8. Gently fold whipped topping into the cream mixture with a spatula, being careful not to overmix.
  9. Spread the coconut cream filling evenly over the cooled crust and smooth the top.
  10. Chill the crust and filling in the refrigerator while preparing the pineapple topping.
  11. Combine well-drained crushed pineapple, pineapple chunks (optional), sugar (optional), cornstarch, and pineapple juice in a small saucepan.
  12. Cook the pineapple mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 4–5 minutes.
  13. Remove the pineapple topping from heat and cool completely.
  14. Spread the cooled pineapple topping evenly over the chilled cream filling.
  15. Refrigerate the assembled bars for at least 4 hours or overnight to let the layers set.
  16. Use a sharp knife to cut the chilled bars into squares, wiping the blade between cuts for clean edges.

Notes

Make sure your pineapple is very well-drained to keep the topping from getting soggy., Full-fat cream cheese helps create a richer, smoother, and more stable filling., Chilling the bars overnight really helps the layers set nicely and makes slicing much easier and tidier.

Nutrition

Find it online: https://gingerbaking.com/coconut-pineapple-cream-pie-bars-recipe-for-a-cool-tropical-dessert-emmas-cake-studio/