Coconut Pie

Makes one 9x1-inch (23x2,5cm) or one 7,5x2-inch (19x2cm) Removable Tart Pan.

Coconut Crust

1.7 cups (150g) shredded coconut, unsweetened

1 vanilla bean, scrap put the seeds and 1 tsp (5ml) vanilla extract

¼ cup (50g) granulated sugar

1 tbsp (10g) corn or potato starch

1.3 Tbsp (20 ml) light corn syrup or honey

1 tsp (5g) baking powder

2 ea. (60g) egg whites

1 Tbsp rum

Method

Grease the tart pan with cooking spray or softened butter and flour. Mix all the ingredients together. Add the rum and stir well again. Using a spoon spread the coconut mixture evenly into bottom of the tart pan and all the way up to the sides. Fill with the coconut custard and leave the mixture to set for few hours. That way the coconut mixture will absorb the liquid. 

Baking

Set the oven rack adjusted to the middle position with a baking sheet or a pizza stone; this will allow the pie to get a nice browned bottom.

Bake in a preheated 350F (180C) oven for about 30 minutes. Remove from the oven and let cool completely at room temperature then refrigerate or freeze a couple hours; the coconut pie must completely chilled before unmolding. Top with the saved toasted coconut. This coconut macaroon pie can be stored at room temperature for 2 days, up to 4 days in the or kept frozen for weeks. This pie should be served at room temperature.

Inspired by Bruno Albouze's Coconut Macaroon Pie