Thought Nana’s recipe was lost, but I found it! It tastes even better than I remember.
Coconut Custard Pie
This delightful coconut custard pie is pure comfort for dessert lovers. The silky, creamy filling pairs perfectly with the sweet, nutty flavor of coconut, creating a dessert that’s both simple and irresistible. Easy to make yet impressive enough for any occasion, it’s a pie that always earns compliments.
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).
- Lightly grease a 9-inch pie dish with butter or a non-stick spray.
- In a mixing bowl, whisk together the eggs and sugar until smooth and slightly frothy.
- Stir in the melted butter, flour, milk, vanilla, and salt, blending until the mixture is completely combined.
- Fold in the shredded coconut so it’s evenly spread throughout the batter.
- Pour the mixture into the prepared pie dish and smooth the top.
- Bake for 45–50 minutes, or until the surface is golden brown and a toothpick inserted into the center comes out clean.
- Allow the pie to cool fully before slicing. It will set as it cools, forming a beautiful layered custard texture.
