Melrose Hare'S Coconut Pie
A rich and creamy coconut pie with a smooth custard filling, fluffy meringue topping, and toasted coconut accents, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Mix egg yolks, 1/2 cup milk, sugar, salt, and cornstarch in a bowl.
- In a 2-quart saucepan, heat 1 1/2 cups milk to scalding.
- Add the egg mixture to the hot milk, stirring constantly.
- Cook until the filling is thick and begins to boil.
- Remove from heat and stir in butter, vanilla, and coconut.
- Pour the filling into the baked pie crust.
- In a separate bowl, beat egg whites until stiff peaks form to make meringue.
- Spread the meringue over the pie filling, sealing the edges.
- Sprinkle coconut on top of the meringue.
- Bake in a preheated oven at 350°F for 12 to 15 minutes or until browned.
Tips & Substitutions
For a richer flavor, consider using coconut milk instead of regular milk. If you prefer a less sweet pie, reduce the sugar by a couple of tablespoons. Ensure the meringue is spread evenly to seal in the filling and avoid weeping. For a fun twist, try adding a hint of almond extract to the filling for a unique taste that pairs beautifully with this pie.
Serving Suggestions
This Coconut Pie is delightful on its own but can be enhanced by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit, like slices of mango or berries, can add a refreshing contrast. For a complete dessert experience, consider serving alongside a cup of coffee or tea.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place individual slices in the oven at 325°F for about 10 minutes, or until warmed through. Avoid microwaving the meringue, as it may become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Melrose Hare'S Coconut Pie contains roughly 504 calories, with 3g protein, 91g carbohydrates, and 8g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1049mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust for this recipe?
Absolutely! A store-bought pie crust can save time and effort. Just ensure it's pre-baked according to package instructions before filling it with the coconut mixture.
What should I do if my meringue weeps?
Weeping meringue can occur if it's not baked long enough or if it’s made on a humid day. Ensure to bake the meringue until it's golden brown, and consider using a bit of cornstarch in the meringue to help stabilize it.
Can I make this pie in advance?
Yes, you can make the pie a day in advance. However, for best results, add the meringue just before serving to maintain its texture and prevent it from becoming soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).