Indulge in this luxurious version of our classic Buco Pie. The tender coconut rests in a pool of silky custard and is finished with a crumbly top. After you taste this, you will crave for it.
INGREDIENTS:
Set A (Crust):
1/2 cup unsalted butter, chilled and diced
2 Tbsps. granulated sugar
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 cup water, cold
Set B (Filling):
4 egg yolks
1 cup condensed milk
1 cup evaporated milk
1/4 cup cornstarch
1/2 kg. thick but tender coconut meat, cut into very large chunks
Set C (Crumble top):
1/4 cup unsalted butter, chilled and diced
1/4 cup brown sugar
1 cup all-purpose flour
1/4 cup desiccated coconut
1/4 tsp. salt
PROCEDURE:
A. In a bowl, combine Set A ingredients, except water, and mix using a fork, until the mixture becomes sand-like in texture. Drizzle the cold water knead slightly until the dough comes together but not smooth. Shape into a ball and chill. Let it rest for 30 minutes to 1 hour then roll out to line the bottom of a pan. Poke holes on the crust before baking. Brush the edges with egg wash and blind-bake for 10 minutes.
B. In a saucepan, combine all Set B ingredients and cook while stirring gently until you achieve a smooth custard consistency. Then let it cool down before pouring into baked crust. Flatten the surface using a spatula.
C. In a bowl, combine Set C ingredients and mix using your hands until a crumbled texture is obtained. Sprinkle the crumble evenly over the top of the pie and bake until golden brown and crispy.