Page 452 - Pie Squared

Cool on a rack.
For the filling: Whisk the sugar and potato starch in a heavy 3-

quart saucepan. Whisk in the coconut milk. 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, remove the pan from the heat. Whisk
in the margarine and vanilla, which will make the custard silky and
shiny. Add the coconut and rum (if using). Cover with plastic wrap
directly in contact with the surface of the custard (so no skin will

form) and refrigerate for at least 45 minutes.
For the topping: Beat the icy cold coconut cream at high speed
with an electric mixer until foamy. Add the sugar, 1 tablespoon at a
time, beating until peaks form. Beat in the vanilla. Chill for 1 hour.

Spread or pipe the whipped topping over the pie and garnish with a
shower of toasted coconut.
Chill for at least 2 hours before serving. The leftovers, covered
and refrigerated, hold for 3 days.

Techniques: Press-In Crusts (here), Cracker Crumb Crusts (here),
Whipped and Mashed Toppings (here), How to Toast Coconut (here)

Swaps:

Any week but Passover, the dairy-free filling sidles up to any cookie
crust (here), but try it with a Saltine Crust (here) first.