Thought Nana’s Recipe Was Lost, But I Found It! This Coconut Custard Pie Tastes Even Better Than I Remember

🛒 Ingredients

1 unbaked 9-inch pie crust (store-bought or homemade)

1 cup (80g) sweetened shredded coconut (plus extra for topping if desired)

4 large eggs

¾ cup (150g) granulated sugar

½ cup (1 stick / 113g) unsalted butter, melted

½ cup (60g) self-rising flour (see note below for substitute)

2 cups (480ml) whole milk

1 tsp vanilla extract

Pinch of salt

🔥 Pro Tip: For deeper flavor, lightly toast the coconut before adding.

👩‍🍳 Step-by-Step Instructions

1️⃣ Prep & Preheat

Preheat oven to 350°F (175°C).

Lightly grease a 9-inch pie dish or place an unbaked pie crust inside.

2️⃣ Whisk Wet Base

In a large bowl, whisk:

Eggs

Sugar

Beat until smooth and slightly frothy (~1 min).

3️⃣ Add Remaining Ingredients

Stir in:

Melted butter

Self-rising flour

Milk

Vanilla extract

Salt

Mix until fully combined — no lumps.

4️⃣ Fold in Coconut

Gently stir in shredded coconut until evenly distributed.

5️⃣ Pour & Bake

Pour mixture into the pie crust.

Optional: Sprinkle a little extra coconut on top for texture.

Bake 45–50 minutes, until:

Top is golden brown

Center is set (a toothpick comes out clean)

6️⃣ Cool Completely

Let cool at room temperature 1 hour, then refrigerate at least 2 hours.

✅ The custard firms up as it chills — patience = perfect slice!

7️⃣ Serve & Smile

Slice with a sharp knife.

Serve chilled.

🍽️ Serving Ideas:

With whipped cream or a scoop of vanilla ice cream

Drizzled with caramel sauce

Alongside coffee or tea