Crust Ingredients:

• 2 cups (284 g) all-purpose flour
• ½ cup (57 g) powdered sugar
• 1 cup (227 g) salted butter, cut into 10-12 pieces

Ganache Ingredients:

• ¼ cup heavy cream
• 1 cup (170 g) semisweet chocolate chips

Coconut Cream Filling Ingredients:

• 3 cups half-and-half
• 3 cups coconut milk
• 4 large eggs
• 1 ½ cups (318 g) granulated sugar
• ⅔ cup cornstarch
• ½ teaspoon salt
• ½ teaspoon coconut extract
• ½ teaspoon vanilla extract
• 1 ½ cup (128 g) sweetened flaked coconut

Whipped Cream Topping Ingredients:

• 2 cups heavy whipping cream
• 3-4 tablespoons powdered sugar
• ½ cup (43 g) toasted coconut (see note)

1. Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lining it with foil or parchment paper. Make sure to leave a 2-3 inch overhang on both of the longer sides; this will create convenient handles for easily lifting the finished bars from the pan after they’ve chilled.
2. In a large mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed salted butter. Using a pastry blender, two knives, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared baking dish. Bake the crust for 16-18 minutes, or until it turns a light golden brown. Once baked, transfer the pan to a wire rack to cool.
3. While the shortbread crust is baking and cooling, prepare the dark chocolate ganache. Place the semisweet chocolate chips (1 cup) in a medium, heat-safe bowl. In a small saucepan, gently bring the heavy cream (¼ cup) to a simmer over medium heat, or heat it in the microwave for about 30 seconds until hot but not boiling. Pour the hot cream over the chocolate chips and let it stand undisturbed for 1-2 minutes to allow the chocolate to melt. Whisk the mixture gently but thoroughly until a smooth, shiny, and uniform ganache forms. Once the baked crust has cooled for approximately 10 minutes, pour the warm ganache evenly over its surface, spreading it to the edges. Place the chocolate-covered crust into the refrigerator to chill until the ganache is completely set and firm, and the crust is fully cooled. This step is crucial for distinct layers.
4. While the crust and ganache are chilling, prepare the luscious coconut cream filling. In a large saucepan, combine the half-and-half, coconut milk, eggs, granulated sugar, cornstarch, and salt. Whisk these ingredients together until well combined. Cook the mixture over medium heat, whisking constantly to prevent scorching, until it comes to a boil and thickens significantly, reaching a consistency similar to warm pudding. Alternatively, for a quicker method, you can combine all these ingredients in a large microwave-safe bowl and cook in 1-minute intervals, stirring vigorously after each minute, until it thickens (this can take 5-15 minutes depending on your microwave). For an extra silky smooth filling, optional but recommended: pass the thickened custard through a fine-mesh strainer into another bowl to remove any small bits of cooked egg or lumps. Once thickened and strained (if desired), stir in the coconut extract, vanilla extract, and the untoasted sweetened flaked coconut. Pour this warm coconut filling over the chilled ganache layer in the pan. Return the bars to the refrigerator and chill for at least 4 hours, or until they are firm and completely set.
5. Just before serving, prepare the whipped cream topping. In a large, chilled bowl, combine the heavy whipping cream and powdered sugar. Using a handheld electric mixer or a stand mixer with the whisk attachment, beat on medium-high speed until soft peaks form and the cream is thick and holds its shape. Carefully spread the whipped cream over the well-chilled coconut cream bars. Sprinkle generously with the toasted coconut for added flavor and visual appeal. Keep the bars chilled until you are ready to serve. To cut, use the foil or parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board, slice into individual bars, and serve immediately. Enjoy this irresistible combination of chocolate and coconut!

Halving the Recipe: This recipe scales beautifully! If you’re looking to make a smaller batch, simply halve all the ingredients and bake in an 8-inch or 9-inch square baking pan. Adjust baking times slightly if needed, keeping an eye on the crust for that perfect golden hue.

Plan Ahead for Perfection: Due to the multiple layers and chilling requirements, it’s highly recommended to read through the entire recipe before you begin. Many steps require coordination or can be prepared in advance, which helps streamline the process and ensures a perfect set.

Make-Ahead Tips: These delicious bars can be prepared up to a day in advance, making them an excellent choice for entertaining. For the best presentation and texture, we recommend holding off on adding the whipped cream topping until just before you plan to serve. Unstabilized whipped cream, while delicious, tends to “weep” or release liquid if refrigerated for more than an hour or so, which can affect the overall appearance and consistency of your beautiful bars.

Flavor Variations: For an extra tropical twist, consider adding a teaspoon of rum extract to the coconut cream filling. You can also experiment with different types of chocolate for the ganache – a semi-sweet or bittersweet chocolate will provide a lovely contrast to the sweet coconut.

Storage: Store any leftover Chocolate Coconut Cream Pie Bars in an airtight container in the refrigerator for up to 3-4 days. While they are best enjoyed fresh, they still make for a delightful treat days later.