Makes 10 servings
Preparation time: 40 minutes (excluding refrigeration)


2 cups all-purpose flour
1/3 cup vegetable shortening
1/3 cup unsalted butter
1 teaspoon salt
6 – 8 tbsp ice cold water

2 cups young coconut meat
3 eggs yolks, slightly beaten
½ cup coconut water
½ cup cornstarch
¼ cup evaporated milk
¼ cup condensed milk
¼ cup cooked sago
¾ cup white sugar
1 tablespoon calamansi juice

3 pieces egg whites
1 teaspoon calamansi juice
6 tablespoons white sugar


1. In a large bowl, mix together flour and salt and then add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
2. Add a tablespoon of water at a time until the dough begins to clump together. Make sure that you don’t overmix the dough. Roll it into a ball, cover with cling wrap and let rest in chiller for 30 minutes.

1. In a sauce pan on medium heat pour in the buco water, condensed milk, evaporated milk, white sugar, cornstarch and calamansi juice. Stir for about 2 minutes before taking it out of the heat and pouring about 1 cup of the hot mixture on the beaten egg yolks and mix.
2. Put back the sauce pan with the remaining of the mixture on medium heat and then gradually pour the egg yolk mixture in the sauce pan to cook it all together. Bring to a gentle boil for 2 minutes stirring constantly before removing from the heat.
3. Add in the cooked sago and stir.

1. In a large mixing bowl beat egg whites and calamansi juice, using an electric hand mixer.
2. Gradually add 6 tbsp sugar beating on high speed for about 4 minutes or until stiff peaks form and sugar is dissolved.

1. Preheat oven to 230 degrees Celsius.
2. Take dough out of the chiller, cut the dough ball in 2, and on a floured surface roll out the dough to into 2 thin 8/ 9-inch circles. Take the first rolled out piece and layer it on a lightly greased pan. Using a fork, pierce holes in the dough.
3. Place wax paper on dough and pour uncooked rice grains on dough. Bake for 8 minutes or until crust is golden brown. Take out of oven and completely cool the crust.
4. Once cooked crust is cooled down, Take the coconut meat pieces and neatly layer it on the crust, alternating layers of coconut meat layers and pouring in the custard filling with sago.
5. Bring down your oven temp to 178 degrees Celsius.
6. Take the whipped merengue and spread over the custard and coconut meat filling, make sure that all edges of the pie is sealed with merengue and no filling is exposed.
7. Bake in oven for 15 minutes. Cool on rack for an hour before chilling in ref for 3 -6 hours. Serve cold.

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