Thought Nana’s recipe was lost, but I found it! It tastes even better than I remember.

Make a copy of this dish.
Coconut magic custard pie is the perfect dessert to serve when you’re looking to create a nostalgic and comforting mood. It was in traditional Southern households, where luscious pastries brought families together, that this pie was first baked. Those who like a handmade classic with a hint of tropical taste will adore it. The custard splits into three lovely layers during baking, adding to the dish’s exquisite simplicity and the “magic” of the name. It will be a success at any social event, whether you’re serving it to the whole family or just a few close friends.
Fresh fruit, such sliced strawberries or mangoes, complements the coconut taste of this lovely pie and makes it even more delicious. You may enhance the decadence of each slice by topping it with whipped cream or vanilla ice cream. Serve it with a somewhat sour lemon sorbet for a little contrast. To go along with every rich mouthful, a mug of steaming tea or coffee is the way to go.
PAID LISTING

Dessert: 8 pieces of Coconut Magic Custard Pie

What You Need:

1 cup of crumbled sweetened coconut

4 sizable eggs
Melted unsalted butter, measuring 1/2 cup
1/3 cup of sugar, finely chopped
flour that rises on its own, half a cup
two cups full-fat milk
1/8 teaspoon of vanilla flavoring
Salt shaker
How to Follow
The oven should be preheated to 350°F, or 175°C.
Coat a 9-inch pie plate generously with butter or nonstick cooking spray.
Beat the eggs and sugar together in a big basin. Beat or whisk until combined and just barely foamy.
When the eggs have incorporated, add the melted butter, self-rising flour, whole milk, vanilla essence, and a dash of salt. Stir until everything is combined.
Toss in the shredded coconut and stir well.
Add the batter to the pie plate that you just made.
After a toothpick is put into the middle and comes out clean, the top should be golden brown, which should take 45-50 minutes in a preheated oven.
Before cutting into the pie, let it cool entirely. With time, it will set further, exposing its enchanted layers.

Changes and Hints
Swapping up the whole milk with coconut milk adds a new dimension and intensifies the coconut taste. Substitute coconut sugar for granulated sugar if you’re trying to curb your sweet craving without adding too much manufactured sugar. Swap out the self-rising flour with a gluten-free baking mix to make it gluten-free. If you happen to have finicky eaters in your household, you may enhance the pie’s appeal by adding sliced almonds or chocolate sauce on top after it has cooled.