"manha" pie

Name: "Manha" Pie
Prep time: 1 h
Cook time: 30 min
Yield: 4
Ingredients: ## PIE CRUST; 2 1/2 cup(s) pastry flour; 2 tablespoon(s) sugar; 1 teaspoon(s) salt; 3/4 cup(s) butter (very cold diced); 1/4 cup(s) water (iced); large egg whites (for glazing); ## YOUNG COCONUT FILLING; 4 cup(s) young coconut meat (1/4; 2 cup(s) young coconut juice, divided; 1 cup(s) carnation milk; 1/2 cup(s) sugar; 1/4 cup(s) flour; 1/4 cup(s) condensed milk; ## CUSTARD LAYER; 1/4 cup(s) corn starch; 1/4 teaspoon(s) salt; 1/3 cup(s) sugar; 1 cup(s) milk; 2 medium eggs (slightly beaten); 1 teaspoon(s) vanilla extract; 2 tablespoon(s) butter

(1 RATING)

92 Pinches 1 Photo

Connie "Kiyu" Guerrero

Saipan, MP

Updated on Aug 16, 2010

This is another dessert made from a young coconut meat, we call "Manha". This takes awhile to prepare but it's all worth the time. The taste so unique and flavorful to your pallet.

Rate

prep time 1 Hr

cook time 30 Min

method ---

yield 4 /5

Ingredients

PIE CRUST
2 1/2 cups pastry flour
2 tablespoons sugar
1 teaspoon salt
3/4 cup butter (very cold diced)
1/4 cup water (iced)
large egg whites (for glazing)
YOUNG COCONUT FILLING
4 cups young coconut meat (1/4
2 cups young coconut juice, divided
1 cup carnation milk
1/2 cup sugar
1/4 cup flour
1/4 cup condensed milk
CUSTARD LAYER
1/4 cup corn starch
1/4 teaspoon salt
1/3 cup sugar
1 cup milk
2 medium eggs (slightly beaten)
1 teaspoon vanilla extract
2 tablespoons butter

How To Make "manha" pie

Step 1

PIE CRUST: In a mixing bowl, combine flour, sugar, and salt. Cut in butter, I prefer using my fingertips, until mixture is crumbly. Sprinkle water slowly, toss with a fork until the dough comes together. Divide dough into 2 equal parts, shape into balls, flatten and wrap individually in plastic film, and let rest in the refrigerator for 30 minutes to 1 hour.

Step 2

Preheat oven to 400°F. Roll out one dough into an 11-inch circle. Ease into a 9-inch pie pan. Smooth the dough into the bottom and sides of pan. Trim off excess to about 1 inch wider than pan. Prick bottom and sides all over with a fork. Blind bake for 15 minutes. Let cool. Brush with egg whites, set aside.
Step 3

YOUNG COCONUT FILLING: In a medium saucepan, combine the coconut meat, 1 cup coconut juice, evaporated milk, sugar, and condensed milk. Cook over medium-low heat, stirring often for 8 minutes. Stir flour into the remaining coconut juice. When the coconut meat mixture begins to boil, add flour mixture, stirring quickly until mixture thickens, about 5 minutes. Set aside.
Step 4

CUSTARD FILLING: In a small saucepan combine sugar, corn starch, salt, butter, vanilla, and milk. Cook over low heat, stirring often until the mixture begins to thicken, about 5 minutes. Remove saucepan from heat. Slowly stir in half of the mixture into the egg yolks. Beat until smooth and return to the saucepan with the remaining mixture. Cook until thick, stirring often. Remove from heat and stir in vanilla. Cool slightly.
Step 5

Pour the coconut meat filling into the crust, smooth top. Add custard on top of coconut, smooth top. Roll out the second dough round into an 11-inch circle. Ease on top of the custard. Pinch edges of crust together and crimp or press with a fork. Brush top of pie with egg wash. Bake in the preheated 400°F oven for 20 to 30 minutes or until crust is golden brown.
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