🛒 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
🌈 Variations & Pro Hacks
🌱 Gluten-Free? Swap self-rising flour for ½ cup GF all-purpose flour + ¾ tsp baking powder + pinch of salt
🌾 Dairy-Free? Use coconut milk instead of whole milk (adds coconutty depth!)
🥥 Toasted Coconut Twist: Toast coconut in a dry skillet 3–5 mins until golden — deepens flavor
🧊 Make-Ahead Magic: Keeps 3 days in fridge — tastes even better the next day
❄️ Freeze It? Freeze uncut pie (wrap tightly) — thaw overnight in fridge
🥧 Crust Shortcut: Use a pre-made graham cracker crust for a different twist
🧠 Why This Works So Well
Self-rising flour = built-in leavening for slight lift without heaviness
Eggs + milk = rich custard base that sets perfectly
Coconut soaks up flavor while adding chewy texture
Slow cooling = clean slices and layered look
It’s not magic — it’s grandma-level wisdom. ✨
❤️ Final Thought: Sometimes, the Best Recipes Are Found in the Heart
You don’t need a long ingredient list or hours in the kitchen to make something truly special.
Just good eggs, real butter, and love.
This coconut custard pie proves that the most beloved dishes are often the simplest — where every bite tastes like home, comfort, and care.
So next time you want to bake something beautiful…
Grab that pie dish.
Whip up this rediscovered treasure.
And let your kitchen fill with the scent of vanilla, coconut, and joy.
Because great food doesn’t have to be complicated —
It just has to taste like it came from Nana. 💛