Miami Vice Pie

Berry Confit, Coconut Custard, Rum-Soaked Coconut Chiffon, Vanilla Chantilly, Fresh Berries, Shortbread Crust

Pastry Chef Deirdre Rieutort Balao-Louis of Jupiter Room | San Francisco, CA

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Adapted by StarChefs  |  October 2026  |  Photo: Alexander Zeren

INGREDIENTS

Coconut Chiffon:
600 grams egg whites
225 grams desiccated coconut
225 grams powdered sugar
100 grams all-purpose flour
50 grams coconut milk
450 grams egg whites
250 grams granulated sugar

Rum-Soaked Coconut Chiffon:
100 grams granulated sugar
25 grams coconut rum
5 grams vanilla paste

Berry Confit:
100 grams granulated sugar
7.5 grams pectin NH
500 grams raspberry purée
5 grams lemon juice

Vanilla Chantilly:
250 grams heavy cream
25 grams powdered sugar
10 grams vanilla paste

Shortbread Pie Crust:
Yield: 1 pie
260 grams unsalted butter, softened
85 grams powdered sugar
7 grams vanilla paste
2½ grams kosher salt
Zest of 1 lime
170 grams all-purpose flour
90 grams rice flour
25 grams unsalted butter, melted

Coconut Custard:
360 grams whole milk
Zest of 1 lime
390 grams coconut milk
180 grams granulated sugar
60 grams cornstarch
10 grams vanilla paste

To Assemble and Serve:
250 grams quartered strawberries
250 grams raspberries

METHOD

For the Coconut Chiffon:
Heat oven to 350°F. In a mixing bowl, combine 150 grams egg whites, desiccated coconut, powdered sugar, flour, and coconut milk. Mix until combined. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, whip remaining 450 grams egg whites and granulated sugar until medium peaks form. Working in batches, fold meringue into coconut mixture. Spread onto a parchment-lined half sheet tray. Bake 15 minutes. Let cool. Once cool, punch out 6-inch discs. Set aside.

For the Rum-Soaked Coconut Chiffon:
In a saucepan over medium-high heat, bring sugar and 100 grams water to a boil. Let cool. Transfer to a mixing bowl. Add vanilla and rum. Add 1 Coconut Chiffon disc, ensuring disc is fully submerged. Cover and freeze.

For the Berry Confit:
In a small mixing bowl, combine sugar and pectin NH. Set aside. In a saucepan over medium heat, warm raspberry purée to 100°F. Whisk in sugar mixture. Bring to a boil, whisking constantly. Cook 2 minutes. Add lemon juice and cook an additional 30 seconds. Transfer to a metal pan and cover surface directly with plastic wrap. Refrigerate 2 hours.

For the Vanilla Chantilly:
In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream, powdered sugar, and vanilla paste. Whip to medium peaks. Transfer to a piping bag and refrigerate.

For the Shortbread Pie Crust:
Heat oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, powdered sugar, vanilla paste, salt, and lime zest. Whip until light and creamy. Add all-purpose flour and rice flour. Mix until fully combined. Transfer to a parchment-lined sheet tray. Roll out to desired thickness. Bake 15 minutes, until golden brown. Let cool. Transfer to a food processor and process into fine crumbs. Transfer 400 grams to a mixing bowl with melted butter. Mix until a wet sand-like consistency is achieved. Press evenly into an 8-inch pie tin. Freeze 20 minutes. Bake 10 minutes. Let cool.

For the Coconut Custard:
In a small mixing bowl, whisk to combine cornstarch and 240 grams milk. Set aside. In a saucepan over medium-high heat, bring remaining 120 grams milk and lime zest to a boil. Remove from heat and let sit 5 minutes. Strain into a mixing bowl. Add coconut milk and sugar. Return to saucepan over medium heat. Bring to a boil. Whisk in cornstarch slurry. Cook until a custard-like consistency is achieved, whisking constantly. Set aside.

To Assemble and Serve:
In a mixing bowl, combine strawberries, raspberries, and Berry Confit. Pour over Shortbread Pie Crust. Smooth into an even layer. Top with two-thirds Coconut Custard followed by Rum-Soaked Coconut Chiffon, and remaining Coconut Custard. Refrigerate until set. Top with Vanilla Chantilly. Garnish with additional berries.

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