Restauranteur Chef Maxcel Hardy, Owner of River Bistro Releases New Coconut Rum Pie for Spring Menu
Restauranteur Chef Maxcel Hardy owner of River Bistro located at 18456 Grand River Avenue is celebrated National Pi Day with the launch of his new Caribbean Coconut Rum Pie to be added to his new spring menu. “The recipe has been in my family for three generations, and loaded with lots of fresh coconut and rum that speaks to the different islands and cuisine influences found at River Bistro,” said Chef Maxcel Hardy.
Caribbean Coconut Rum Pie Recipe
2 Box -Pudding mix(follow instructions)
1 cup-Coconut Milk
1 cup-Sweetened Coconut Flakes
2 tbsp.-Vanilla extract
3 tbsp.-Dark Rum
1/4 cup-Sugar
1/4 cut -Butter -softened
1/2 tsp.-Nutmeg
Filing
Pudding Mixture, Vanilla Extract, Rum, Sugar, Butter, Nutmeg, Flour, Flakes Coconut Milk mix all
together in a mixing bowl or Mixer until smooth and have a nice smooth consistence. Per heat oven
to 350, Pour into pie shells, bake for 35-40 minutes until set.
Topping
4 -Egg Whites
1 tbsp-vanilla
1/2 cup-Sugar
1/2 tsp-cream of tartar
Directions
1. Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl combine egg whites,
vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft
peaks form.
2. Gradually add sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until mixture forms
stiff, glossy peaks and sugar dissolves (rub a small amount between two fingers; it should feel completely
smooth).
3. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage.
Chef Max Hardy and his restaurant River Bistro was recently selected by the Detroit Free Press as one of its new Top 10 Restaurants for 2017-18. In addition, Travel Noire also ranked the restaurant in its “Best 50 Black Owned Restaurants in America.”
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