FERNA BUCO CREAM PIE

CRUST

PROCEDURE
1. Combine flour, sugar and FERNA IODIZED SALT. Cut in margarine or shortening until mixture is crumbly.
2. Combine egg yolk and cold water, and slowly pour this into the dry mixture.
3. Knead a little to form a dough.
4. Cut dough into two, wrap one half and refrigerate. Roll out the other half to about 2" wider than the lip of the 9" pie plate.
5. Place dough into the pie plate and make a decorative edge. Prick holes in the bottom of the dough. Chill and rest for 30 minutes before baking.
6. Bake the crust at 4000F for 10 minutes.

FILLING

PROCEDURE
1. Combine coconut, 1 cup of coconut juice, evaporated milk, condensed milk and sugar in a saucepan. Cook over medium heat, stirring often for about 8 minutes.
2. Dissolve cornstarch in remaining coconut juice.
3. When mixture begins to boil, add the cornstarch and quickly stir for 5 minutes.
4. Set aside.

CREAM CUSTARD LAYER

PROCEDURE
1. In a small saucepan, combine sugar, flour, FERNA IODIZED SALT and milk. Cook over low heat until mixture begins to thicken.
2. Away from the heat, add half of the mixture to the eggs, beat until smooth and return to the rest of the mixture. Cook until thick.
3. Remove from heat and add FERNA VANILLA LIQUID.

TO ASSEMBLE
1. Brush egg white on the pie shell to prevent it from being soggy.
2. Pour in the buko mixture and smoothen the surface.
3. Add custard and smoothen the top.
4. With the remaining dough, make a lattice top design on the pie.
5. Pinch edges decoratively.
6. Glaze top with egg white.
Bake at 4000F for 20 minutes until crust turns light golden brown.