Recipe:

Ingredients: Be sure to have these equipments:

2 cups shredded buko or young coconut measuring cups and spoons
1/4 cup buko juice wooden spoon
1/4 cup evaporated milk bowls
2 tbsp cornstarch 2 knives or pastry blended saucepan
3/4 cup sugar rolling pin
1 piece egg yolk round pan
1 tbsp butter
2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
3-4 tbsp cold water

Procedure:
Make the pie crust. In a bowl, mix the flour and salt. Cut the shortening with 2 knives or
with a pastry blender until texture resembles coarse crumbs.
Add 1 tbsp of cold water to a portion of the flour mixture. Push to one side. Sprinkle
another tablespoon of water to another dry portion. Push to one side.

Repeat until all flour mixture has been sprinkled with water. Make certain that you don't
add more than a total of 4 tbsp. water.
Sprinkle flour on a flour board and rolling pin. Place half of the flour mixture on the flour
board and shape into a ball. Cover the mixture with plastic sheet.
Roll the dough from center to edges, releasing the pressure near the edge to keep the
thickness of the dough even.

Roll in all directions to maintain a circular shape. Transfer the dough to a pie plate.
Fit the dough snugly on the pan. Fold excess crust against the edge of the pie plate.
Prick liberally with the tines of the fork. Bake at 300F to 5 minutes. Roll remaining flour
mixture for the top crust following the same procedure above. Set aside.
Make the filling. In a saucepan, place shredded buko, buko juice, evaporated milk,
cornstarch, sugar, egg yolk and butter.
Cook in low heat until thick.
Pour the hot filling over the baked crust. Put the remaining dough prepared earlier on top
of the filling. Tuck the edge of the top crust or dough under the edge of the bottom crust.
If desired, the edges of the pie may be crimped with tines of a fork or tip of a teaspoon.
Prick top crust with a fork to allow the steam to escape while baking.
Bake at 425F for 20-35 minutes. Brush with milk during last 5 minutes of cooking.
Buko Pie
Ingredients
Cooking apples (8 cups, pared, cored, quartered, sliced thin)
Light brown sugar (1/3 cup firmly packed)
Granulated sugar (1/3 cup)
Cornstarch (1 tablespoon)
Ground cinnamon (1 teaspoon)
Ground nutmeg (1/4 teaspoon)
Salt (1/4 teaspoon)
Butter or margarine (2 tablespoons)
A little milk (for top crust)
A little more sugar (for top crust)
1. Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius.
2. In a small bowl, mix sugars, cornstarch, cinnamon, nutmeg and salt.
3. Place apples in a large bowl and sprinkle sugar mixture over apples. Toss gently and let stand for ten
minutes or until a little juice forms.
4. Prepare pie crust in a nine-inch pie plate. When trimming edge, leave 1/2 inch overhang.
5. Place pile of apple-sugar mixture into bottom pastry/crust and drop in clumps of butter or margarine.
6. Moisten overhanging edge of bottom pastry before placing top pastry and trimming overhang to one
inch. Press overhanging edges, turning under, to seal them together around the edge of the pie. Then
pinch edge to stand up and finish with fluted edges, optional.
7. With a sharp paring knife, cut decorative slits in top pastry to allow steam to escape. If you want a
crispy top, brush top of pastry with a little milk and sprinkle with some sugar.
8. Place pie in preheated oven (425 degrees Fahrenheit/220 degrees Celsius ) and bake for 40 minutes.
Pie is ready when apples are tender and juice bubbles through slits of top crust. Watch that edge of
crust does not brown too early. Cover edges of crust with narrow strips of foil if necessary.
Procedures
Apple Pie
Ingredients:

Servings: 8
8 1/2 ounces pineapple, crushed
1/3 cup margarine, 3/4 stick
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 9" unbaked pie shell



Directions:

1. Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred.
2 . Drain pineapple very well, reserving juice for other uses.
3 . Cream butter and sugar together until light and fluffy.
4 . Add eggs and use a wire whisk to combine thoroughly.
5 . Add vanilla extract and drained pineapple; blend.
6 . Pour into unbaked 9-inch pie shell and bake in preheated 350-degree oven for about 45 minutes.
7 . Let cool for a few minutes before cutting, or serve cold.
Pineapple Pie
Ingredients:

Mango pulp 2 cups
Water cup
Gelatin 1 tbsp.
Cream cheese 8 oz. (226 g)
Procedure:
Step 1.
Soften the cream cheese. I kept it on kitchen counter for an hour and beat with an egg-whisk.
cream cheese recipes
Step 2.
Heat 1/2 cup of water. Once it begins to boil, take it from stove. Add a sachet of gelatin and
stir continuously as you add. I used egg-whisk to make it dissolve. Set aside until it reaches room temperature.
no bake mango pie recipe quick and easy mango pie ingredients for mango pie
Step 3.
Now add together the mango pulp, softened cream cheese and gelatin

Step 4.
I pulsed them for about 5-7 seconds in my mixie. Check the sugar.
blend-mango-pie-1
Step 5.
Pour the mixing into the pie crust.
step by step pictures for mango pie
Step 6.
The quantity given in the ingredients list exactly fits a 9 inch pie crust.
Step 7.
Close the filled crust with the cover. Refrigerate it for 6 hours. I kept it in my fridge overnight.
Step 8.
And. the mango pie is ready.
Step 9.
Slice the mango pie gently with a knife and serve it. Here, I sliced one for you,
topped with some whipped cream and raspberry. Enjoy Hot smile ..

Mango Pie
Banana Pie
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
5 bananas
1 (3 ounce) package cream cheese, softened
2 (3.5 ounce) packages instant banana pudding mix
3 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
2 bananas, sliced (optional)
1 tablespoon lemon juice (optional)

Directions

In a medium bowl, mix graham cracker crumbs and sugar.
Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.
Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust.
Reserve remaining banana slices.
In a large mixing bowl, whip cream cheese until fluffy.
Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are
thoroughly combined. Pour mixture over layer of bananas.
Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping.
Refrigerate at least 3 hours before serving. If using banana slices for garnish,
toss with lemon juice to prevent browning.
Naga National High School
Tiwi, Albay
Submitted by:

Christine Joy Bas
Submitted to:

Mr. Albert Bisa
Teacher
Ingredients
1 unbaked pastry shell (9 inches)
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Fresh mint, optional

Directions
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes.
Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for
2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved.
Refrigerate for 15-20 minutes or until slightly cooled.
Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set.
Garnish with mint if desired. Yield: 6-8 servings.
Strawberry Pie