There’s something truly magical about coconut magic custard pie, especially when you want to bring a touch of comfort and nostalgia to your table. This pie has its origins in the good old Southern kitchens, where families often gathered over rich and creamy desserts. It’s perfect for those who love a bit of tropical flavor wrapped in a homemade classic. Not only is it simple to make, but the custard also separates into three delightful layers while baking—hence the ‘magic’ in the name. Whether you’re making it for a family dinner or a friendly gathering, it’s sure to be a hit.
This delightful pie pairs beautifully with a side of fresh fruit, such as sliced strawberries or mangoes, which enhance the coconut flavor. A dollop of whipped cream or a scoop of vanilla ice cream on the side can make each slice even more indulgent. For a bit of contrast, try serving it alongside a slightly tart lemon sorbet. And of course, a cup of hot coffee or tea makes the perfect companion to each creamy bite.

Coconut Magic Custard Pie
Servings: 8

 

Ingredients
1 cup of sweetened shredded coconut
4 large eggs
1/2 cup of unsalted butter, melted
3/4 cup of granulated sugar
1/2 cup of self-rising flour
2 cups of whole milk
1 teaspoon of vanilla extract
Pinch of salt
Directions
Preheat your oven to 350°F (175°C).
Generously grease a 9-inch pie dish with butter or non-stick spray.
In a large mixing bowl, combine the eggs and granulated sugar. Whisk until smooth and slightly frothy.
Add the melted butter, self-rising flour, whole milk, vanilla extract, and a pinch of salt to the egg mixture. Mix until all ingredients are well incorporated.
Stir in the shredded coconut until evenly mixed.
Pour the batter into the prepared pie dish.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the pie to cool completely before slicing. It will set more as it cools, revealing its magical layers.

Variations & Tips
For a different spin, you can substitute the whole milk with coconut milk for an even richer coconut flavor. If you have a sweet tooth but prefer less processed sugar, try using coconut sugar instead of granulated sugar. To make it gluten-free, replace the self-rising flour with a gluten-free baking mix. If you have picky eaters at home, topping the pie with a layer of sliced almonds or a drizzle of chocolate sauce after it cools can make it even more enticing.