Leche Flan de Macapuno Pie



  • 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.



Facebook Comments
Leche Flan de Macapuno Pie
Rate this Recipe