Desserts · Leche flan · Pies · Pudding

Leche Flan de Macapuno Pie

Leche Flan de Macapuno Pie

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


  1. For the pie crust: Grind the following ingredients in a food processor or blender/stand mixer; combine flour, sugar, and salt and stir. Add cold cubed 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.
  2. 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.
  3. 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.
  4. Place egg yolks in a bowl. Pour in a little of the custard filling and stir until combined.
  5. Add the this egg mixture to the remaining custard. Bring to a gentle boil, stirring constantly. Cook for 2 minutes. Remove from heat. Add vanilla extract, Then stir. Set aside to cool.
  6. Scatter Macapuno over the crust. Pour in the cooled custard.
  7. Bake in a preheated 350°F oven for 20 to 30 minutes or until the crust is cooked through.
  8. Cool on a wire rack. Cover and chill for 10 minutes before serving.


Floating Island Recipe (Filipino Style)