From the recipe collection
Macapuno Pie
Double-crust Filipino pie filled with creamy macapuno custard, baked until the pastry is deeply golden and the centre slices without running.
- Prep time
- 35 min
- Cook time
- 45–55 min
- Yield
- 8 slices
- Audio recipe
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Ingredients
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Method
- Heat the oven to 190°C and line a 23 cm pie plate with one chilled crust. Keep the second crust refrigerated.
- Taste the macapuno first, then choose the smaller or larger amount of condensed milk.
- Whisk evaporated milk, condensed milk, cornstarch, yolks, vanilla, and salt in a saucepan until smooth.
- Cook over medium-low heat, stirring constantly, until the custard bubbles and falls from the spatula in heavy ribbons.
- Fold in the drained macapuno, cook 1 minute more, then cool the filling until warm rather than hot.
- Fill the crust, cover with the second crust, crimp firmly, cut several steam vents, and brush with egg wash.
- Bake 15 minutes at 190°C, then lower to 175°C and bake 30–40 minutes more, until the crust is golden and the filling bubbles through the vents.
- Cool on a rack until no longer steaming, then refrigerate within two hours of baking. Let the pie finish setting in the refrigerator for at least 3 hours before slicing.
