Our in-house chef @MaddyGoldberg shows you how to recreate the ‘Scaramouche’ Coconut Cream Pie at home.
Prep Time: 20 minutes
Cook Time: 55 minutes
Serving Size: 12-14 cookies
Ingredients
For Crust:
10 tbsp (142 g) cold unsalted butter, cut into small cubes
1 cup all-purpose flour
½ cup raw sweetened coconut flakes
1 tablespoon sugar
½ tsp fine kosher or sea salt
For Topping:
1 cup whipping cream
½ cup icing sugar
½ tsp vanilla
6 oz white chocolate, shaved
For Curd:
¾ cup sugar
¼ cup raw sweetened coconut flakes
4 large egg yolks
1 large egg
¼ cup cornstarch
1 cup coconut milk
½ tsp fine kosher salt
½ cup cold unsalted butter, cut into small cubes
Method
Make the crust: In a large bowl, add flour, coconut flakes, sugar, and salt. Stir to combine. Measure out ¾ cup of ice water, set aside in fridge. Add cold butter to the dry mix, using your hands or a food processor, crumble the butter into the dry mix, working until the butter is in pea-sized pieces. Add 1/3 cup of water and knead in the bowl until the dough comes together. Add more water if needed. The dough should be dry, with just enough water to keep it from crumbling. Once you have formed a ball, transfer to plastic wrap and refrigerate for at least 3 hours, or overnight.
Bake crust: Preheat oven to 425 F. Working on a lightly floured surface, roll dough out into a large circle that is slightly bigger than your pie dish. Place over pie dish then trim edges with scissors, leave at least 1-inch overhang at the edges. Crimp the edges with your fingers or use a fork to press around the pie crust. Transfer to the fridge for 10 minutes. Using a fork, prick the base of the pie crust all over to keep it from rising while baking. Cover with tin foil and fill with pie weights (such as dried beans or rice). Bake in the 425 F oven for 30 minutes, or until just beginning to brown on the edge. Remove from oven and reduce temperature to 350 F. Discard tin foil and pie weights then return the pie crust to the oven and bake for another 25-30 minutes, or until golden brown all over. Set aside while you prepare the filling.
Make the filling: In a medium saucepan add sugar, coconut flakes, egg yolks, whole egg, salt, and cornstarch. Whisk thoroughly until well combined, about 1-2 minutes. Add coconut milk slowly, whisking to combine. Set over medium heat and stir with a spatula until thickened and beginning to boil, about 5 minutes. Be sure to scrape all the corners with the spatula to keep it from burning. Once it has thickened, remove from the heat immediately and add butter one teaspoon at a time. Whisk thoroughly before adding another teaspoon. Continue until all the butter is added. Transfer filling to cooled pie crust then place in fridge for at least 6 hours, or overnight.
Top and serve: In the bowl of a stand mixer, add whipping cream, icing sugar, and vanilla. Mix on high speed until stiff peaks have formed. Top the cooled pie with whipped cream and spread until even. Using a peeler or cheese slicer, shave white chocolate overtop of the pie until completely covered. Return to fridge for at least 20 minutes before slicing.