Thought Nana’s recipe was lost, but I found it! It tastes even better than I remember.
This delightful coconut custard pie is pure bliss for dessert lovers. Its silky, creamy filling pairs perfectly with the sweet, nutty flavor of coconut, creating a wonderful mix of taste and texture. It’s easy to make, impressive to serve, and guaranteed to be a crowd-pleaser at any event.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweetened shredded coconut | 1 cup |
| Large eggs | 4 |
| Unsalted butter, melted | 1/2 cup |
| Granulated sugar | 3/4 cup |
| Self-rising flour | 1/2 cup |
| Whole milk | 2 cups |
| Vanilla extract | 1 teaspoon |
| Salt | Pinch |
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie dish with butter or non-stick spray.
- In a large mixing bowl, whisk the eggs and sugar until the mixture is smooth and slightly frothy.
- Add the melted butter, self-rising flour, milk, vanilla extract, and salt. Stir until everything is well blended.
- Fold in the shredded coconut gently, ensuring it’s evenly mixed throughout.
- Pour the custard mixture into the prepared pie dish.
- Bake for 45–50 minutes, or until the pie is golden on top and a toothpick inserted in the center comes out clean.
- Allow the pie to cool completely before slicing. It will continue to set as it cools, creating its signature layered custard texture.
