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Tropical Jammy Pie Bars

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Tropical Jammy Pie bars – my tropical version of Hummingbird High‘s jammy pie bars from her new ( and first!) cookbook “Weeknight Baking – recipes to fit into your schedule”. (Recipe and giveaway at the end of this post)

 Tropical Jammy Pie Bars adapted from Hummingbird High's baking book "Weenight Baking". Made with mango pineapple jam and a coconut macadamia nut streusel. www.pineappleandcoconut.com

Fall baking season is in full swing and pie is on everyone’s mind these days. When I saw the Jammy Pie Bars in Hummingbird High’s baking book I knew I wanted to make them because they are essentially pie with a lot less fuss. I am all for less fussy pie. 

When I was talking to Michelle about which recipes I wanted to make I told her I was going to add my tropical twist to them. I of course had to add pineapple and coconut to them. 

 Tropical Jammy Pie Bars adapted from Hummingbird High's baking book "Weenight Baking". Made with mango pineapple jam and a coconut macadamia nut streusel. www.pineappleandcoconut.com

I adore Michelle and her blog, Hummingbird High. She currently lives in Portland, Or ( where I used to live) and I love seeing glimpses of her very Portland home. One thing I wished I had had in my home when I lived there were all the amazing built-ins ( storage, cabinets etc) like she has in her home. Great for blog prop storage.

She also somehow manages to make the almost year round dark and dreary weather there look bright and sunny with her blog images. She is a magician as well as an incredible baker. 

Tropical Jammy Pie Bars www.pineappleandcoconut.com

Michelle always makes the most amazing desserts from cookies, pies, muffins and gorgeous layer cakes. I debated making a layer cake from her book first but decided to make these jammy pie bars instead. I am still planning on making one of her layer cakes as well.

Let’s dig into these jammy pie bars first.

The recipe is broken down into two parts to be made over two weeknights. First night you make the bottom layer of pie crust. I made the recipe in one day, because I had the time. Broken down into two days makes it even easier. 

I added in some unsweetened coconut flakes to the bottom pastry layer. I pulsed them for a few seconds in my food processor so there weren’t any huge pieces in the crust. 

Michelle’s instructions say to use a tart tamper to press evenly all over the bottom of the prepared pan. Well. I have cocktail muddlers, not tampers. So that is what I used. And my hands to smooth it all the way out evenly. 

Bake the bottom crust with a piece of parchment placed over it and fill it with pie weights. Since I don’t make pie as often as Michelle, I used rice a substitute for pie weights. Dry beans work as pie weights too. 

Since I made these jammy pie bars in one day instead of over two evenings, I made the streusel topping while the base pastry layer was baking.

I added in shredded unsweetened coconut as well as salted macadamia nuts. I pulsed the macadamia nuts in the food processor with the coconut before adding it to the rest of the streusel ingredients. Butter went in last. 

For my tropical version of these jammy pie bars I used a mango pineapple jam. You can use any jam you want for these bars. I got a jar of apple cider jam from Trader Joe’s that I want to use the next time I make these. I will sub in apple pie spice into the streusel topping too. The possibilities really are endless with these bars. 

 Tropical Jammy Pie Bars adapted from Hummingbird High's baking book "Weenight Baking". Made with mango pineapple jam and a coconut macadamia nut streusel. www.pineappleandcoconut.com

The jam is added while the pastry crust is still warm, no need to cool it, then add the streusel topping. I think I might have added too much jam, so I went with too much streusel as well. I really don’t think there is such a thing as too much streusel though. 

 Tropical Jammy Pie Bars adapted from Hummingbird High's baking book "Weenight Baking". Made with mango pineapple jam and a coconut macadamia nut streusel. www.pineappleandcoconut.com

Glorious, golden streusel topped tropical jammy pie bars. I know its November, and we are full on into apple/pumpkin/pear season, but I am all for tropical flavors year round. 

 Tropical Jammy Pie Bars adapted from Hummingbird High's baking book "Weenight Baking". Made with mango pineapple jam and a coconut macadamia nut streusel. www.pineappleandcoconut.com

Cool the bars slightly after baking and cut into generous 2 inch squares. Eat with a hot cup of coffee or tea. I think these would be amazing served with a scoop of vanilla ice cream. 

 Tropical Jammy Pie Bars adapted from Hummingbird High's baking book "Weenight Baking". Made with mango pineapple jam and a coconut macadamia nut streusel. www.pineappleandcoconut.com

First up the recipe then the giveaway. 

Check notes on how to make these in two days instead of one like I did. 

Tropical Jammy Pie Bars

Tropical Jammy Pie Bars

Tropical Jammy Pie bars adapted from Hummingbird High's new baking book "Weeknight Baking" Made with mango pineapple jam and a coconut macadamia nut streusel topping.

Prep Time 30 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 1 hour 50 minutes

Ingredients

For the Shortbread Crust:

  • 2 1/4 cups (10.15 ounces) all purpose flour
  • 2/3 cup (2.65 ounces) confectioners sugar, sifted
  • pinch of kosher salt ( about 1/4 tsp)
  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 1/3 c unsweetened, flaked coconut (pulsed in food processor to make smaller pieces)
  • Filling:
  • 1 1/2 cups (18 ounces) seedless jam of choice ( I used St. Dalfour Mango Pineapple Jam)
  • For the Streusel:
  • 1 cup (4.5 ounces) all purpose flour
  • 1/2 cup ( 4 ounces) VERY COLD unsalted butter, cut into cubes*
  • 1/2 cup (3.75 ounces) tightly packed dark brown sugar
  • 1/4 tsp kosher salt
  • pinch of ground cinnamon
  • 1/3 cup salted macadamia nuts
  • 1/3 cup unsweetened coconut flakes

Instructions

    Make the crust:

Preheat oven to 350 Deg F. Prepare a 9x13 inch pan with cooking spray, line with parchment paper long enough that there is a 2 inch overhang on each sides ( for lifting the bars out once done baking) and lightly spray the parchment. 

In a bowl of a stand mixer, using the paddle attachment, combine the flour, sugar, salt and coconut. Beat on low until combined. Add the butter and beat on low until the dough comes together, about 2-3 minutes. 

Transfer dough to prepared pan and spread the dough out evenly to the edges using a tart tamper ( or in my case a cocktail muddler) and or your hands. Place a sheet of parchment over the dough and fill with pie weights. If you don’t have pie weights you can use rice or dried beans. Bake for 30 to 35 minutes until crust is golden brown. Carefully remove the parchment filled with the pie weights and cool slightly in pan on a wire rack. Keep oven on. 

 If making same day go ahead and continue on to the next steps immediately. Check notes for making these over two days. 

Filling and finishing the bars:

While the crust is baking make the streusel. Pulse the macadamia nuts and coconut together in a food processor. Add in the rest of the ingredients and pulse to combine. Transfer to a medium bowl and add in the cold butter cubes. Rub the dry ingredients into the butter until the mixture is crumbly and looks like coarse meal with some pieces pea sized. Refrigerate until ready to use.

When the crust is baked top with the jam then cover with the streusel. Break up any large streusel clumps with hands. Bake again for another 25 to 30 minutes until jam is bubbly and streusel is golden brown. 

Cool bars in pan on a wire rack for at least 20 minutes, or until the streusel topping feels firm. Run a knife along the edges to loosen then carefully lift the bars out of the pan using the parchment overhang as handles (this might take two people to carefully lift so the bars don’t break) and place on a cutting board. Slice into 20 pieces (about 2 1/4 to 2 1/2 inch rectangles), and serve.  The pie bars can be stored in a resealable bag or airtight container up to 2 days.

These would be amazing served warm with a scoop or two of vanilla ice cream.

Notes

To make these pie bars over two days make the pie crust the first day. Cover loosely with plastic wrap and keep at room temperature. Make the streusel the first day and keep refrigerated until the next day. In Michelle’s instructions in her book she has making the streusel the second day which works as well. I prefer to make it a day ahead of time to keep it super chilled. 

One the second day of making the bars, preheat the oven to 350 Deg again, reheat the pie crust for 5 minutes then removed from oven and spread the jam over the pre-baked pie crust then top with the streusel topping. Return to oven and bake for 25-30 minutes. Follow directions stated above once the bars are done baking. 

These bars originally call for a seedless jam of choice. If you would like to make these as is stated in the original recipe swap the mango pineapple jam for a jam of your choosing, omit the coconut in the crust and streusel as well as the macadamia nuts. No need to swap them with any other ingredients.

Now for the giveaway. One winner ( US only, ages 18 and up) will win the following

  • One copy of Hummingbird High’s book “Weeknight Baking – recipes to fit your schedule”
  • One tart tamper
  • One set of pie weights
  • One food scale – a baker’s must have. Weighing ingredients is much more precise than scoop and level. 

To enter leave a blog comment stating what is your favorite recipe to bake, could be cakes, pie, cookies. Anything. Winner will be selected by random number generator on Tuesday November. 12th. Good luck! 

 Tropical Jammy Pie Bars adapted from Hummingbird High's baking book "Weenight Baking". Made with mango pineapple jam and a coconut macadamia nut streusel. www.pineappleandcoconut.com

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50 Comments

  • Reply
    Marykate
    November 5, 2019 at 12:33 pm

    These look amazing! I love making cupcakes for friends and family. Most of the time straight out of the box but occasionally from scratch. ☺️

    • Reply
      Erica L.
      November 7, 2019 at 6:45 pm

      Right now I’ve been into making pies! Tis the season! Apple pie, pecan pie, chocolate pies basically everything! The only problem is deciding which pies to make for Thanksgiving this year, hmm.

  • Reply
    Katie
    November 5, 2019 at 1:48 pm

    I love baking cookies for my family!

  • Reply
    Jan
    November 5, 2019 at 1:49 pm

    These bars look amazing! I can’t wait to make them! Right now my favorite thing to bake is chocolate chip cookies.

  • Reply
    Chana
    November 5, 2019 at 2:10 pm

    I love your variation! I love to bake anything, but right now complicated layer cakes are my jam !

  • Reply
    Kit
    November 5, 2019 at 2:10 pm

    My favorite things to bake are cookies.

  • Reply
    Erin m.
    November 5, 2019 at 2:40 pm

    I love baking bread!

  • Reply
    michelle @ hummingbird high
    November 5, 2019 at 3:32 pm

    girl, there are SO many genius things you did for this recipe — i love the flavor choices you made, and the cocktail muddler as a tart tamper is just amazing. i’m kicking myself for not including that as a tip in the book.

    thanks for baking from the book, lady! also v. glad you didn’t break your neck while shooting these 😉

  • Reply
    Ali B
    November 5, 2019 at 4:47 pm

    I’m dying to get this book! I love to bake gingerbread! Cookies, loafs, and cakes are always good when they’re gingerbread!

  • Reply
    Kate
    November 5, 2019 at 6:32 pm

    Me favorite thing to bake is a crepe cake. Definitely takes an investment of time, but the payoff is incredibly delicious!

    • Reply
      Shanna
      November 6, 2019 at 8:36 am

      I’ve made a crepe cake before. So much work but so very worth it!

  • Reply
    Chahinez
    November 5, 2019 at 6:52 pm

    Oh man! This is a pretty hard question… I’m obsessed with making cookies ! They are so fun to make but recently I’ve become obsessed with baked donuts 🙂

    • Reply
      Shanna
      November 6, 2019 at 8:27 am

      My kids love when I make baked donuts!

      • Reply
        Chahinez @lifestyleofafoodie
        November 9, 2019 at 7:55 pm

        What flavors do you make for them?! Anything tropical and delicious? I’m looking to try something new 🙂

  • Reply
    Katie Sam
    November 5, 2019 at 9:22 pm

    Bread is definitely my favorite to bake!!

    • Reply
      Shanna
      November 6, 2019 at 8:26 am

      I have gotten more into baking bread lately. I want to try making my own sourdough starter

      • Reply
        Katie Sam
        November 7, 2019 at 12:48 pm

        I had so much fun starting my own sourdough starter a few years ago! It’s so much easier than you’d think 🙂

  • Reply
    Wenhsin
    November 5, 2019 at 10:48 pm

    Recently got into baking galettes!

    • Reply
      Shanna
      November 6, 2019 at 8:08 am

      I love galettes. So much easier than pie!

  • Reply
    Annette
    November 6, 2019 at 1:00 am

    I love to bake oatmeal raisin cookies using the recipe from the round oatmeal container, but using golden raisins instead of the darker ones.

    • Reply
      Shanna
      November 6, 2019 at 8:03 am

      Those are a classic. Love the twist with using golden raisins

  • Reply
    Samantha @FerraroKitchen
    November 6, 2019 at 7:56 am

    I love your tropical twist and wold totally make these!! But you know my fav thing to bake are rugelach cookies!

    • Reply
      Shanna
      November 6, 2019 at 8:03 am

      I do love your lilikoi bars you make!

  • Reply
    Jeffrey
    November 6, 2019 at 3:05 pm

    I love baking chocolate cake, its something my whole family looks forward to for birthdays and holidays. I let my kids pick how they want it decorated for their birthdays. My oldest son normally chooses a Reese’s theme and my youngest son likes mint. I prefer mine adorned with homemade fudgy brownies and chocolate chip cookies!

  • Reply
    Lisa Babs
    November 6, 2019 at 4:21 pm

    I love making brownies. They are easy and are just pure chocolately goodness.

  • Reply
    Adina
    November 7, 2019 at 11:52 am

    My favorite recipe to bake is vegan no bake chocolate cookies. They’re healthy but delicious!

  • Reply
    Kaman
    November 7, 2019 at 1:33 pm

    Triple chocolate brownies 🤤

  • Reply
    Emily R.
    November 7, 2019 at 1:37 pm

    I love your take on these bars. My favorite thing to bake is either hummingbird high’s better than supernatural fudge brownies, or the cherry vanilla layer cake from sprinkles bakes – I make it every year for my husband’s birthday, he loves it!

  • Reply
    Amanda
    November 7, 2019 at 2:58 pm

    I love making a variety of things but I absolutely love making cookies to share with my family and friends! These look great!

  • Reply
    Jennifer
    November 7, 2019 at 5:24 pm

    I like making cookies because they’re easy to transport and share with friends. Interested in trying your twist on Hummingbird High’s jammy pie bars. I have Michelle’s book and it’s amazing!

  • Reply
    Jessica BB
    November 7, 2019 at 5:53 pm

    Pavlova!

  • Reply
    Rachel See
    November 7, 2019 at 7:34 pm

    This month, I’ll be baking lots of pumpkin bread and pies for various parties and celebrations. December is also so fun as I bake lots of cookies for work parties and to give as gifts!

  • Reply
    Joyce S
    November 7, 2019 at 9:21 pm

    I love to bake banana cream pie

  • Reply
    Warner B
    November 7, 2019 at 9:22 pm

    Oh these are making my mouth water!! I HAVE to try these! My favorite thing to bake is anything pumpkin! I always have cans of pumpkin stocked in my pantry because it makes breads, bars and brownies SO moist! (And I feel a little more healthy lol)

  • Reply
    Chloe
    November 7, 2019 at 10:43 pm

    I love baking cookies more than anything on the world! I’m always wary of fruity desserts because if it doesn’t have chocolate is it even a dessert? But I may have to try these bars!

  • Reply
    Grant
    November 7, 2019 at 10:45 pm

    Wow, these bars look fantastic! I love bar recipes because they come together in one nice pan! But if I had to choose a favorite thing to bake, it would probably be bread. I know, not a dessert, but it’s just so much fun to make!

  • Reply
    Sarah W
    November 7, 2019 at 11:40 pm

    I’m so excited to get my hands on Michelle’s book!! I love to bake so my favorites list is really long! Currently I’m loving baking bread: Pumpkin pull apart Bread, no-knead Dutch oven bread, cheesy garlic bread…

  • Reply
    Kiara L
    November 7, 2019 at 11:45 pm

    Lemon bars! A family favorite 🙂

  • Reply
    Sophia
    November 8, 2019 at 4:26 am

    Pie! I LOVE baking pie!

  • Reply
    Tamsyn
    November 8, 2019 at 6:02 am

    I love to make chocolate cake with a quick food processor frosting.

  • Reply
    Courtney
    November 9, 2019 at 12:11 pm

    This looks yummy! I really love how you suggest multiple flavor combinations for the recipe and encourage your readers to get creative with the ingredients they enjoy using!

    My favorite thing to bake is my own twist on my grandmother’s Angel Strudel. The strudel dough can be tricky and time consuming , so instead I make angel food cupcakes and add chopped maraschino cherries & walnuts a few mins into the bake. Same flavor of my childhood but super fast & easy to make. I just bought a new house with a bigger kitchen, so I’d love to test and perfect all her recipes! She would go all out for the holidays. You’d think we had a giant family when it was just the three of us!

  • Reply
    Christine
    November 9, 2019 at 12:16 pm

    I love making chiffon cake! Or any fruit pie/tart. Challah is also fun to braid! Basically baking anything is my therapy ❤️

  • Reply
    Hannah Diasti
    November 9, 2019 at 12:49 pm

    I am a true sucker for the fall season, so chocolate chip pumpkin cheesecake bread has been my kick of the season! I love this easy recipe that I can whip up and bake during the week for friends and family, or just for myself!

  • Reply
    Carly
    November 9, 2019 at 3:04 pm

    These look delicious!! My favorite thing to bake is a carrot cake with a cream cheese frosting. Always a winner at any dinner party! 🙂

  • Reply
    Harshala
    November 9, 2019 at 7:24 pm

    My favourite thing to bake are pies! 🥧

  • Reply
    Anne
    November 9, 2019 at 8:21 pm

    I love making cookies in the fall – perfect to have with a mug of hot tea! I can’t wait to try these bars – they look so good!!

  • Reply
    Alex
    November 9, 2019 at 11:01 pm

    I make notwithoutsalt’s chocolate chip cookies constantly.

  • Reply
    Natalie
    November 10, 2019 at 6:36 am

    My all-time favorite thing to bake is chocolate chip cookies. I have so many memories of baking with my kids when they were just tiny people, and it all started with chocolate chip cookies. I think all of them can make our recipe with their eyes closed. This baking book looks amazing, and I would love to try some of the recipes. Thanks!

  • Reply
    Jade
    November 10, 2019 at 7:58 am

    I love to make my chewy chocolate chip cookies because it’s a bigger batch of cookies & I get to squirrel away cookie dough in the freezer whenever I make them!

  • Reply
    Kristen McCallie
    November 10, 2019 at 11:28 am

    I love any thing with fruit-apple cakes, blueberry muffins, strawberry pies

  • Leave a Reply

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