Shaw's Boardinghouse Coconut Pie Recipe

Prepare to be amazed by Shaw's Boardinghouse Coconut Pie, a sensational recipe discovered in a local newspaper! This surprisingly simple pie boasts a creamy, dreamy coconut filling that's unbelievably rich and flavorful. Forget flour and other thickeners – this recipe relies on the magic of eggs to create a luxuriously smooth texture that sets beautifully as it cools. Initially appearing slightly runny, the pie transforms into a firm, delicious masterpiece. Get ready for a flavor explosion that will leave you speechless! Effortless to make and utterly unforgettable, this coconut pie is perfect for any occasion.

Prep Time 15 mins
Cook Time 50 mins
Calories 472.9 kcal
Protein 14g
Rating 5.0 (2 Reviews)
Shaw's Boardinghouse Coconut Pie 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Shaw's Boardinghouse Coconut Pie

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How to Make Shaw's Boardinghouse Coconut Pie

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat 4 large eggs until light and frothy.
  3. 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.
  4. Gradually pour the wet ingredients into the beaten eggs, whisking constantly until well combined.
  5. Pour the mixture into a 9-inch unbaked pie crust.
  6. 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.
  7. Let the pie cool completely on a wire rack at room temperature. This allows the filling to set properly.
  8. 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

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