- 1 1/2 cups all-purpose flour
- 1/2 tablespoon sugar
- 1 pinch fine salt
- 1/2 cup unsalted butter, cubed and chilled
- 1/4-1/3 cup ice cold water
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 egg yolks beaten
- 2 teaspoons vanilla extract
- 1 cup bottled macapuno
- 3-5 tablespoons sugar, for topping
For the pie crust:
Grind the following ingredients in a food processor or blender, combine flour, sugar, and salt, making sure there are no lumps. Add cold butter and pulse until you achieve a crumb-like texture. While pulsing, drizzle in just enough cold water to bring the dough together. Place the mixture on a dusted work surface, flatten into a disc, and wrap in plastic wrap. Place in fridge for about 1 hour.
Place and roll out chilled dough on a dusted surface until 1/2-inch-thick. Gently place it in a greased 10-inch pie plate. Trim off excess dough; discard. Cover with plastic wrap; chill until firm, about 2 hours.
For the custard filling:
In a bowl, combine sugar, flour, and milk. Stir until sugar dissolves. Transfer to a saucepan and cook over medium heat, stirring until the mixture thickens and starts to bubble. Cook for 1 more minute. Remove from heat.
Place egg yolks in a bowl. Pour in a little of the custard filling and stir until combined.
Add the egg mixture to the custard. Bring to a gentle boil, stirring constantly. Cook for 2 minutes. Remove from heat. Add vanilla extract, Then stir. Set aside to cool.
Scatter macapuno over the crust. Pour in cooled custard.
Bake in a preheated 350°F oven for 20 to 30 minutes or until the crust is cooked through. Cool on a wire rack.
Sprinkle sugar on top. Place pie under the broiler and bake until sugar has caramelized. Cover and chill for 10 minutes before serving.