Buco (young Coconut) Pie

Buco (young Coconut) Pie

wtorek, 28 stycznia 2014

Buco (young Coconut) Pie

Time: 45 mins

Ingredients

• 1/4 cup water
• 1/3 cup cornstarch
• 2 cups coconut water
• 1 cup sugar
• 2 cups shredded young coconut (buco)
• 1 teaspoon vanilla
• 1 8-inch double-crust pie shell
• 1 egg white

Directions

• 1 Preheat oven to 375 degrees F.
• 2 Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.
• 3 Stir in the coconut water and sugar and bring to a boil.
• 4 Cook, stirring constantly, over medium to low heat until thick.
• 5 Add the shredded buco and vanilla and cook 3 more minutes.
• 6 Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust.
• 7 Top with upper pie crust, seal edges and flute decoratively.
• 8 Brush with slightly beaten egg white to glaze (some will be left over- do not use more than necessary), and make a few cuts in the top crust to let steam escape.
• 9 Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown.