Tasty Desert-How To Prepare Macapuno Cream Pie

35 min
Cook Time
45 min
Total Time
1 hr 10 min
Nutrition Facts
Serving Size
300g
Servings
8
Ingredients
- PIE CRUST
- 2 Cups all purpose flour
- 1 Teaspoon salt
- 1 Teaspoon sugar
- 3/4 Cup (170 g) shortening
- 8 Tablespoon ice water
- PIE FILLING
- 2 Cups grated purple yam
- 2 Eggs
- 1 Cup sugar
- 1 Cup ( 8 ounces) butter
- 1 Bottle coconut sport
- 1 Cup evaporated milk
Instructions
- PIE CRUST
- In a mixing bowl, put flour, salt, and sugar. Mix until completely combined.
- Add shortening cubes into flour mixture, and chop up and down using a pastry blender.
- Until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
- Add ice water 1 tablespoon at a time, mix until mixture just begins to clump together.
- Wrap dough in plastic wrap and chill for 30 minutes.
- Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes.
- Roll out with a rolling pin on a lightly floured surface to a 12- 13 inch circle.
- Transfer dough to pie plate by loosely rolling around rolling pin.
- PIE FILLING
- Put butter and sugar in a mixing bowl, and blend until smooth and creamy
- Put grated purple yam and evaporated milk in a separate bowl, beat until smooth.
- Add vanilla flavoring and beaten eggs, continue mixing until well combined.
- Mix the purple yam mixture in butter mixture.
- Continue mixing while slowly adding the coconut sport.
- BAKING
- Pour mixture into a pan line with crust, and spread evenly.
- Gently place the other piece of crust onto the top of the filling in the pie.
- Press edges together to seal and flute as desired, and trim excess dough.
- Poke a hole in top crust to vent steam, and brush with beaten egg.
- Bake in a pre-heated oven at 350°F for 35-40 minutes.
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