Ingredients
- • Crust
- • 2 cups all-purpose flour
- • 1 tsp. salt
- • 2/3 cup shortening
- • 1 piece eggyolk
- • 1 tsp. vinegar
- • 1/4 cup ice water
- • Filling
- • 4 cups coconut meat
- • 1 cup coconut water
- • 1 300 ml. can MILKMAID Sweetened Condensed Milk
- • 2/3 cup cornstarch
Instructions
- Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang. Roll out remaining dough for the crust. Set aside.
- Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool then pour into prepared crust. Cover with top crust; flute or crimp edges together to seal. Bake for 1 hr. at 425 degrees F. Cool before serving.
