Coconut Pie

adapted from Let’s Cook with Nora by Nora V. Daza

1 prepared 10" pie crust (top and bottom)

2 1/4 c. buko meat, sliced into chunks
3/4 c. + 3 tbsp. raw sugar
1/2 c. + 2 tbsp. buko juice
1/2 c. + 2 tbsp. coconut milkor coconut cream to make it creamier
1/3 c. + 1 tbsp. + 1 tsp. cornstarch

Preheat your oven to 400 deg F.

Place the buko meat and sugar in a medium saucepan. In a medium mixing bowl, whisk the cornstarch, buko juice, and coconut milk together. Add the cornstarch mixture to saucepan.

Heat the pan on medium heat and cook, stirring continuously until thick. The consistency of the mixture should be like thick gravy. Add the mixture into the prepared crust and top it with top crust. Crimp the edges with your fingers or with the tines of a fork. Make slits on the top (or use a fondant cutter to make cute holes like I did).

Bake the pie for 30-45 min or until golden brown. Cool the pie in room temperature for several hours, then place in the refrigerator to cool down further. The pie is best served cold.

A no bake pie with tofu, you’ll just gonna add some firm tofu, vanilla and we’ll just toast the coconut

Another no bake… It’s crust is made up of dates, dried pineapple, nuts and salt… the cream has cacao nibs and dates … re=related

Hi Friend, Thank you for sharing that one recipe with us of the members of the forum, I like to have Coconut Pie recipe’s so much and wanna eat it regularly. :slight_smile: Thanks again for sharing. :cheers: Keep sharing more with us. :bounce: