Filipino Coconut Pie

Ingredients

• 2+1/2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 250 grams cold butter, cut into cubes
• 1/4 cup ice water
• 3 cups fresh grated coconut
• 1 cup coconut water
• 1 can condensed milk
• half cup cornflour

Preparation

To make the dough:
In a food processor, blend the flour, sugar and salt.
Add the butter and pulse until a crumbly mixture forms.

Add a quarter cup of water and blend, the mixture should stick together into a dough when you take a handful of it.

If no dough forms, add a tablespoon of water, blend and check again, repeating until you get a dough.

Take the mixture out onto a surface, gather it into a ball, without kneading too much, divide the dough in two, flatten each part, wrap in plastic wrap and refrigerate for an hour.

Roll out one part of the dough and line a pan with it.

Roll out the second part of the dough and set aside; it will be the "lid" of the pie.

The filling:
Mix the cornflour with the coconut milk well until you get a smooth mixture without lumps.

Heat the condensed milk until it becomes liquid.

Add the cornflour mixture to the condensed milk and stir well.

Add the coconut.

Cook over low heat until the mixture thickens.

Pour the filling into the bottom of the pie.

Cover with a sheet of dough.
Bake at 170 degrees for about 35 minutes until the pie is set.

The pie is tasty both warm and cold straight from the fridge.