This Coco Pie originated from the province of Laguna in the Philippines. It has a great taste and is a very cheap type of dessert that can be shared with your loved ones and friends.
For Pie Crust:
- 3 cups flour
- 1 teaspoon salt
- 3/4 cups lard, chilled
- ½ cup of milk powder
- 1 tablespoon sugar
- 1 tsp salt
- 1 egg
- ¾ cup of cold water
- 1 egg
- 1 tbsp milk
- 2 cups coconut water ( it’s a must that you use coconut water instead of using tap water as it can easily spoil the coco pie)
- 2 cups white sugar
- 1 teaspoon salt
- 2 cups of coconut milk
- 1 can or 375 ml. evaporated milk or fresh milk
- 4 cups of coconut meat (sliced)
- 2 cups cornstarch dissolve in 100 ml. of water
- In a bowl, sift flour and salt, then add chilled lard, sugar, egg, and powdered milk combine. Make sure they are not too small or the crust will be crumbly.
- Add the water a tablespoon at a time stirring it in with a fork. Only add enough water to moisten the flour and make the dough come into a ball.
- Gather the dough into a ball and if using butter, wrap in plastic wrap and chill for an hour or so. If using shortening chilling, the dough isn’t needed. Divide into two equal parts, one for the bottom and one for the top crust.
- On a well-floured surface place the dough and pat it out into a circle. Flour the top of the dough too and roll out into a circle. Rolling only away from you and turning as you go. Add more flour as needed to keep the dough from sticking.
- Gently fold the rolled dough in half and then in a quarter. Place the dough on top of the pie pan with the pointed part exactly in the middle. Unfold the pie dough and gently fit dough into bottom and sides of the plate without tearing it.
- Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour before using it.
- Take the remaining half of the dough and roll it forming a circle with the same diameter as the top of the pie pan (28cm). Place the dough on a parchment paper and roll it together into a cylinder. Refrigerate until ready to use.
- Preheat the large bowl with coconut water bring it to boil then add sugar, salt, coconut milk, and evaporated milk bring to boil.
- Then stir in the coconut meat and simmer for 15 minutes. While waiting, dissolve 2 cups of cornstarch in a 100ml water and add it to the filling gradually while stirring. Stir the filling until it thickens. Once the mixture is thickened continue to stir in low heat. Then let it cool for 5 minutes.
- Pour the filling on the chilled pie crust, making sure that the coconut meat is evenly distributed.
- Unroll the second crust dough with the parchment paper to cover the top of the pie. Cut the excess from the edges, if any, and pinch the sides to seal together with the crust.
- Using tines of a fork, poke holes on the top crust to serve as vents for the steam while baking. Bake in a 425 F for 10 minutes. Also, in a small bowl, whisk together the egg and milk.
- Remove the pie from the oven and brush the top with the egg wash. Lower the temperature to 350 F and bake for another 30-40 minutes.
- Remove from oven and allow to cool before slicing. Transfer the pie into a clean plate and enjoy it!
Eat this type of dessert and you will feel the ambiance and vibe of the Philippines. Share your thoughts about this delicious and simple dessert! Comment down below!