Buko Pie

Filling:

¾ cup Peotraco Refined Sugar
1/3 cup Macy’s Cornstarch
1 cup coconut water
1 cup evaporated milk
½ teaspoon vanilla
1 ½ cups coconut meat

Crust:

2 cups All Purpose Flour
¼ teaspoon salt
1 teaspoon Peotraco Refined Sugar
¾ cup butter
5 tablespoons cold water

Procedure:

1. Pre-heat oven to 350 degrees F.

2. Blend flour, salt and refined sugar. Cut in the butter using two knives or a pastry cutter until pea sizes.

3. Add in water gradually until dough can be handled and form a ball.

4. Divide dough into two parts; fit the bigger dough into 9” pie plate. Roll out the remaining dough for the top crust. Set aside.

5. Meanwhile combine Macy’s Cornstarch with the rest of the filling ingredients. Cook stirring constantly until thickened. Cool, and then pour into prepared crust.

6. Cover with the top crust; flute or crimp edges together to seal. Brush top with butter.

7. Bake for 40 minutes at 375 degrees F.