Page 446 - Pie Squared

3 tablespoons (42 g) cold butter

½ teaspoon vanilla extract

2 cups (148 g) sweetened flaked coconut

2 tablespoons dark rum, optional

TOPPING

1½ cups (360 ml) heavy cream

3 tablespoons granulated sugar

1½ teaspoons vanilla extract

3 tablespoons toasted sweetened coconut (see box), crushed to a coarse
powder

For the crust: Heat the oven to 350°F; if you have one, place a
baking stone, Baking Steel, or inverted baking sheet on the center
rack to heat (see here). Place the crackers in a ziptop bag and bash

them with a rolling pin until they are in small pieces but not
powdered. Alternatively, use your hands to crush them. Pour the
crumbs into a medium bowl, add the sugar and butter cubes, and
knead and work the crackers until a cohesive dough appears. This

will take 8 to 10 minutes of hard work. It’s worth it. Press the dough
firmly into and across the bottom of the slab pie pan and carefully
into the corners and, if you have enough, up the sides of the pan.
Bake the crust (on top of the steel, stone, or baking sheet if using)

for 20 to 25 minutes, until browned in the corners and on the edges.
Cool on a rack.
For the filling: Whisk the sugar and cornstarch in a heavy 3-quart
saucepan. Whisk in the coconut milk and half-and-half. Finally, whisk

in the egg yolks until no streaks of yellow remain. Place over
medium-high heat and slowly bring to a boil, whisking constantly.
When it is thick and pudding-like with an occasional bubble forming
on the surface of the custard, about 8 to 10 minutes total, remove

the pan from the heat. Whisk in the butter and vanilla, which will
make the custard silky and shiny, then add the coconut and rum (if
using). Cover with plastic wrap directly in contact with the surface of