Category : Desserts
Author : Josephine
Hits : 3449
Rating :
Date : 10/07/2005
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
1. 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.2. 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.
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