BUKO PIE

Ingredients:

            *Crust*

2 ½ cups all purpose flour

2 tbsp white sugar

¼ tbsp salt

2/3 cup shortening (margarine)

5-6 tbsp buko juice

            *Filling*

2 cups shredded buko

¾ cup white sugar

1 tsp vanilla

½ cup all-purpose flour

½ cup evap milk

½ cup buko juice

Procedure:

            *Crust*

            In a mixing bowl combine flour, sugar, salt and margarine; cut in with a pastry blender or wooden ladle until mixture resembles coarse meal. Gradually add the buko juice (1 tbsp at a time). Form dough a ball and divide into 3. Roll the 2/3 part of the dough using a floured rolling pin, roll the dough from the center to the edges to maintain a circular shape until it fits snugly on a 9-inch pie plate.

            *Filling*

            In a small bowl, whisk together coconut juice and flour until smooth.

In a large saucepan over medium heat, combine the heavy cream and sugar and bring just to a simmer, stirring to dissolve the sugar, about 3 minutes. Add the coconut and bring back to a simmer, stirring. Slowly pour in the coconut juice-flour mixture, stirring constantly, until thickened, about 2 minutes.

            Pour the filling into the pie plate. Roll out the smaller portion of the dough just as you did to the larger one. Use it to cover the pie. Flute the edges of the dough in a decorative manner, so that the dough covering the pie will be fused with the portion of dough lining the bottom and sides of the pan. Perforate the pie cover with a fork. Brush the top of the pie with egg wash(a mixture of evap milk and egg). Bake for 25-30minutes at 400 ⁰F.