Online Cook

    It is a Keeper
    It is a KeeperVerified

    February 27, 2026

    Old Fashioned Coconut Cream Pie has a classic coconut custard filling and is topped with fluffy whipped topping, The perfect sweet treat for any celebration! This coconut cream pie will remind you of that lovely summer, beach-laying weather. It’s a little slice of heaven that your taste buds will be thanking you for.

    Old Fashioned Coconut Cream Pie
    Old Fashioned Coconut Cream Pie
    Old Fashioned Coconut Cream Pie
    Old Fashioned Coconut Cream Pie
    Old Fashioned Coconut Cream Pie
    Old Fashioned Coconut Cream Pie
    Old Fashioned Coconut Cream Pie
    Old Fashioned Coconut Cream Pie cover
    From the Cook
    From the Cook
    From the Cook
    From the Cook
    From the Cook
    From the Cook
    From the Cook
    1/8

    Old Fashioned Coconut Cream Pie

    By
    It is a Keeper
    It is a KeeperVerified

    Ingredients

    0 allergens identified

    Instructions

    Print

    Check out original post! 😊

    View

    Instructions

    1
    |
    In a saucepan, add the butter, whole milk and coconut milk. Place over medium heat on the stove and let the butter melt into the milks.
    2
    |
    In a separate bowl add in the sugar, cornstarch and eggs. Use a hand mixer to blend together for about 5 minutes until it becomes slightly paler.
    3
    |
    Once the milk mixture is melted together, slowly add into the egg mixture.
    4
    |
    Temper the milk into the eggs, whisking while you pour into the bowl.
    5
    |
    Whisk until completely combined and then pour this back into the saucepan.
    6
    |
    Place over medium heat and stir constantly until a thick pudding is formed. This will take about 6-7 minutes.
    7
    |
    Pour into a heat safe bowl and add the salt and vanilla extract. Whisk together until combined. Cover with plastic wrap, touching the top of the custard, so a film isn't formed.
    8
    |
    Place in the fridge for 2 hours.
    9
    |
    About 10 minutes before the custard is done chilling, preheat the oven to 425 degrees Fahrenheit.
    10
    |
    Place the pie crust slab in the pie pan and form into the bottom and edges of the dish.
    11
    |
    Bake for 10-12 minutes until golden brown, then remove and let cool.
    12
    |
    Remove the custard filling from the fridge and fold in the sweetened shredded coconut.
    13
    |
    In another bowl add the heavy cream, powdered sugar and vanilla extract. Whip together with a hand mixer until stiff peaks have formed.
    14
    |
    Pour the whipped cream topping onto the custard layer and spread evenly.
    15
    |
    Top with extra toasted shredded coconut for garnish and chill in the refrigerator for another 2 hours.
    16
    |
    Cut, serve and enjoy!

    Smart Nutrition

    My Calorie Intake

    Review & Earn

    Be the first to review this recipe and earn a 20% Bonus

    Level up & unlock free Premium by reviewing recipes!

    My Notes

    Your kitchen notebook is waiting.

    Whether it's a recipe tweak or an inspiration burst — jot it down here.

    Intelligent Tags

    About the Cook

    It is a Keeper

    It is a Keeper

    Verified

    Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.

    Fire Icon

    More Recipes

    Browse It is a Keeper recipes!

    View
    cookie Icon

    Complete The Meal! 🔎

    Quick Explore Recipes by Category

    See All

    No Recipes Available

    sparkle

    Recommendations

    Tailored to your preferences

    View All