Thought Nana’s recipe was lost, but I found it! It tastes even better than I remember.
This scrumptious coconut custard pie is a dream come true for dessert enthusiasts. The smooth, velvety custard is beautifully complemented by the sweet, nutty essence of coconut, offering a perfect balance of flavor and texture. Simple to prepare and elegant enough for any gathering, it’s a dessert that never disappoints.
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 the oven to 350°F (175°C).
- Lightly butter or spray a 9-inch pie dish with non-stick cooking spray.
- In a large bowl, whisk together the eggs and sugar until smooth and slightly bubbly.
- Add the melted butter, self-rising flour, milk, vanilla extract, and salt, mixing until everything is fully combined.
- Gently fold in the shredded coconut until evenly distributed.
- Pour the mixture into the prepared pie dish.
- Bake for 45–50 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.
- Let the pie cool completely before cutting. It will continue to firm up as it cools, revealing its lovely layered texture.
