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In a large bowl, mix together flour and salt and then add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
Add a tablespoon of water at a time until the dough begins to clump together. Make sure that you don’t overmix the dough. Roll it into a ball, cover with cling wrap and let rest in the chiller for 30 minutes.
In a saucepan on medium heat pour in the buco water, condensed milk, evaporated milk, white sugar, cornstarch, and calamansi juice. Stir for about 2 minutes before taking it out of the heat and pouring about 1 cup of the hot mixture on the beaten egg yolks and mix.
Put back the saucepan with the remaining mixture on medium heat and then gradually pour the egg yolk mixture into the saucepan to cook it all together. Bring to a gentle boil for 2 minutes stirring constantly before removing from the heat.
In a large mixing bowl beat egg whites and calamansi juice, using an electric hand mixer.
Gradually add 6 tbsp sugar beating at high speed for about 4 minutes or until stiff peaks form and sugar is dissolved.
Preheat oven to 230 degrees Celsius.
Take the dough out of the chiller, cut the dough ball in 2, and on a floured surface roll out the dough into 2 thin 8/ 9-inch circles. Take the first rolled-out piece and layer it on a lightly greased pan. Using a fork, pierce holes in the dough.
Place wax paper on the dough and pour uncooked rice grains on the dough. Bake for 8 minutes or until the crust is golden brown. Take out of the oven and completely cool the crust.
Once the cooked crust is cooled down, Take the coconut meat pieces and neatly layer them on the crust, alternating layers of coconut meat layers and pouring in the custard filling with sago.
Bring down your oven temp to 178 degrees Celsius.
Take the whipped meringue and spread over the custard and coconut meat filling, make sure that all edges of the pie are sealed with meringue and no filling is exposed.
Bake in the oven for 15 minutes. Cool on a rack for an hour before chilling in the ref for 3 -6 hours. Serve cold.
Ingredients
Directions
In a large bowl, mix together flour and salt and then add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
Add a tablespoon of water at a time until the dough begins to clump together. Make sure that you don’t overmix the dough. Roll it into a ball, cover with cling wrap and let rest in the chiller for 30 minutes.
In a saucepan on medium heat pour in the buco water, condensed milk, evaporated milk, white sugar, cornstarch, and calamansi juice. Stir for about 2 minutes before taking it out of the heat and pouring about 1 cup of the hot mixture on the beaten egg yolks and mix.
Put back the saucepan with the remaining mixture on medium heat and then gradually pour the egg yolk mixture into the saucepan to cook it all together. Bring to a gentle boil for 2 minutes stirring constantly before removing from the heat.
In a large mixing bowl beat egg whites and calamansi juice, using an electric hand mixer.
Gradually add 6 tbsp sugar beating at high speed for about 4 minutes or until stiff peaks form and sugar is dissolved.
Preheat oven to 230 degrees Celsius.
Take the dough out of the chiller, cut the dough ball in 2, and on a floured surface roll out the dough into 2 thin 8/ 9-inch circles. Take the first rolled-out piece and layer it on a lightly greased pan. Using a fork, pierce holes in the dough.
Place wax paper on the dough and pour uncooked rice grains on the dough. Bake for 8 minutes or until the crust is golden brown. Take out of the oven and completely cool the crust.
Once the cooked crust is cooled down, Take the coconut meat pieces and neatly layer them on the crust, alternating layers of coconut meat layers and pouring in the custard filling with sago.
Bring down your oven temp to 178 degrees Celsius.
Take the whipped meringue and spread over the custard and coconut meat filling, make sure that all edges of the pie are sealed with meringue and no filling is exposed.
Bake in the oven for 15 minutes. Cool on a rack for an hour before chilling in the ref for 3 -6 hours. Serve cold.
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