Page 451 - Pie Squared

1 teaspoon kosher salt

10 tablespoons (140 g) unsalted margarine, cubed, at room temperature

FILLING

¾ cup (150 g) granulated sugar

⅓ cup (60 g) potato starch

2½ cups (588 ml) full fat coconut milk, stirred or shaken well before
measuring

3 egg yolks

3 tablespoons (42 g) cold margarine, cubed

½ teaspoon vanilla extract

2 cups (148 g) sweetened flaked coconut

2 tablespoons dark rum, optional

TOPPING

1 can (350 ml) coconut cream, chilled in the can in the refrigerator for several
hours

¼ cup (59 g) powdered sugar

½ teaspoon vanilla extract

3 tablespoons toasted sweetened coconut, 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 matzo in a ziptop bag and bash
with a rolling pin until they are in crumbs and small shards but not

powdered. You should have 2 cups. Alternatively, use your hands to
crush them. Pour the crumbs into a medium bowl and add the sugar,
salt, and margarine cubes. Knead the matzo until a cohesive dough
appears. Press the dough across the bottom of the slab pie pan and

carefully into the corners and, if you have enough, up the sides.
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.