Coconut Cream Pie

Scaramouche Version of Coconut Cream, or should I say, Coconut Dream Pie 

I was lucky enough to be wined and dined in the Big Smoke recently at a fabulous restaurant. Scaramouche is a Toronto landmark. Its coconut cream pie is legendary, and not for the faint of heart.

I adapted the  recipe below from one I found on Food.com. It's a pretty close match to the Scaramouche version, or at least as close as any mere mortal can come.

 

Ingredients:

• 1 (9 inch) deep dish pie shell, baked (a 10-inch is even better!)
  
• 1 1/4 cups 18% M.F. table cream 
  
• 1 1/4 cups coconut milk
  
• 1 cup sweetened flaked coconut (use soft finely flaked coconut only)
  
• 3/4 cup white sugar, divided
  
• 1/4 cup cornstarch
  
• 2 eggs
  
• 2 teaspoons coconut extract (optional)
  
• 2 teaspoons vanilla
  
• 1 cup heavy cream (35 % M.F.)

Garnish:
Enough shaved white chocolate to cover the top of the pie. Alternatively, and preferably from my point of view, about a cup of additional coconut, toasted. 

Instructions:

In a saucepan, heat the cream with the coconut milk over a medium heat, until steaming. Then, in a large bowl, mix 1/2 cup sugar with the cornstarch and whisk in the eggs until blended. Gradually mix the hot milk mixture into the egg mixture in a steady stream. Return the whole thing to the saucepan and cook over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency. Transfer the mixture to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup of coconut. Place plastic wrap directly on surface of pudding mixture and refrigerate until cool.

In a bowl, whip the heavy cream with 1/4 cup of the remaining sugar to soft peaks. Set 1-1/2 cups of the whipped cream aside to use for topping the pie and fold the remainder into the cooled pie filling. Spread the filling in the baked pie shell. With a spoon, garnish the top of the pie with the reserved whipping cream. Smother the cream in shaved white chocolate.

             Keep refrigerated until ready to swoon.