Page 450 - Pie Squared

DAIRY-FREE AND PASSOVER-

PERFECT COCONUT CREAM

SLAB PIE

WITH A MATZO CRUST

Serves 12 to 15

“I can’t wait for the Passover desserts,” said no one ever. Let’s be
honest: Matzo meal doesn’t cut it as a cake flour. Most traditional
Seder desserts land like a brick. But here, crushed matzo become
the base for a sweet, textured, crunchy, chewy pie with a crust worth

kvelling over. It’s kosher and dairy-free and delicious all year round,
but especially at Passover when it’s a welcome change from Aunt
Rose’s sponge cake. Make this pie once and be prepared to bring
the Seder dessert forevermore. There are three types of coconut

called for here: milk, cream, and sweetened, flaked. Look for coconut
milk in the international foods aisle at the grocery store. The best-
quality coconut milk has a thick layer of coconut cream at the top of
the can. Shake well before using. Cans of coconut cream are usually

in the aisle devoted to drink mixers and sodas. If unavailable, scoop
the thick cream from the surface of two additional cans of coconut
milk for the topping, discarding the watery liquid below. Sweetened,
flaked coconut is in the baking aisle.

Make Ahead: The crust and filling may be made up to 2 days ahead.

MATZO CRUST

8 to 9 sheets (225 g) matzo (about 2 cups crushed)

¼ cup granulated sugar