Ingredients for Shaw's Boardinghouse Coconut Pie
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How to Make Shaw's Boardinghouse Coconut Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 4 large eggs until light and frothy.
- In a separate bowl, whisk together 1 ½ cups granulated sugar, 1 (12-ounce) can evaporated milk, 1 (13.5-ounce) can full-fat coconut milk, ½ cup (1 stick) unsalted butter, melted, and 1 teaspoon vanilla extract.
- Gradually pour the wet ingredients into the beaten eggs, whisking constantly until well combined.
- Pour the mixture into a 9-inch unbaked pie crust.
- Bake for 45-50 minutes, or until the pie is golden brown and a knife inserted near the center comes out clean. The center may still appear slightly jiggly but will firm up as it cools.
- Let the pie cool completely on a wire rack at room temperature. This allows the filling to set properly.
- Refrigerate for at least 2 hours, or until completely chilled and firm. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
113g
Fat
84g
Carbs
14g