Easy dessert pie that doesn’t require oven. Its a no bake cake recipe! It’s a creamy delicious dessert you can prepare for any afternoon coffee with friends and family. Happy cooking!
Frequently Asked Questions:
Where to buy instant pudding mix (pudding powder or custard powder)? You can make it at home or buy the ready made in Shopee or Lazada.
Can I use Nestle All Purpose Cream? No, because all purpose cream is not the same with whpping cream or heavy cream. But you have that benefit of experimenting, it may turn out good to your liking or not at all.
Where to buy whipping cream? Whipping Cream or Heavy Creams are available in major supermarkets or baking supply stores, you can look for Anchor Heavy cream or Emborg brands.
Or alternatively you can purchase whip cream powder or whipping cream in Shopee or Lazada. You can look for brands like Ever Whipping Cream, Vivo Whipping Cream, Peotraco, Baker’s Mate, Whip It, Frosty Boy brands.
Just follow the package instructions on how to use the whipping cream powder. I tried it before and it was easy to use. You need to just dilute it in ice cold water and use an electric hand mixer to beat it until stiffed and fluffy.
Macapuno Cream Pie (No Bake)
INGREDIENTS:
For the crust:
1 cup crushed graham crackers
1/3 cup melted butter
1/4 cup sugar
For the filling:
2 cups instant vanilla pudding mix*, prepare according to package instructions but decrease quantity of milk called for by 1/4 cup
1 cup macapuno preserves, drained
For the Cream Filling:
1 cup whipping cream, chilled (or Anchor heavy cream)
2 tablespoons sugar
2 tablespoons rum or vanilla extract
Garnish: sweetened coconut flakes, toasted
INSTRUCTIONS:
Prepare the crust:
1. Combine the graham crackers, butter and sugar; press onto the bottom and sides of a 9-inch pie plate. Freeze for 10 minutes.
2. Pour in the prepared pudding and top with a layer of macapuno.
Prepare the cream filling:
1. Combine the whipping cream, sugar and rum in a small mixing bowl; beat with an electric mixer until stiff.
2. Spread the cream carefully over the macapuno.
3. Chill overnight to set.
4. Serve with a sprinkling of toasted coconut flakes for added crunch.
5. Enjoy!
This recipes goes well with:
Adapted from a recipe in the cookbook “Kape” by Vicky Veloso Barrera and Chit Juan.
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