"Coco Almondine Pie a la Mode, mama mia, packed in chewy squares at the cafe where we'll see 'ya!"

Ever hear of the old pecan pie a la mode? Here's a new twist on an old recipe from the Pinoy community making for a delicious slice of rich, chewy coconut almondine heaven.

-1 1/2 c. rice flour

-1/2 c. tapioca flour

-1 c. brown sugar

-1 1/2 c. H2O

-1 1/2 c. coconut creme or milk extract

-1 1/2 tbsp baking powder

-1 large egg (beaten)

-1 1/2 tsp lye H2O

-2 tsp anatto seed powder (optional)

-For the young coconut (store bought) to coat a first top layer for the square deep pan of 1 1/2" depth

-For the topping slivers of almonds (store bought) enough to coat a top layer for the square deep pan of 1 1/2" depth

Instructions:

-Mix dry and wet ingredients thoroughly in a mixer (except for the toppings) including the lye H2O and the anatto extract for yellow colouring.

-Firmly pack the square pans with pie filler and lavishly coat the pie a la mode with young coconut and then top with an even coat of almond slivers and glaze with prepared wash (please see: below).

-Bake in 175 deg C oven preheated for 30-35 mins or until using a toothpick do a clean, firmly passed pick through the base of the square tray with pie filler.

Pecan - Walnut Pie: as variation for the pie theme

Instructions:

-Approx. for 2 pies take 1 1/2 c. of chopped pecans and walnuts and mix.

-Take ingredients for wash to glaze before baking: 2 beaten eggs, 3 tbsp butter, 3 tbsp dark corn syrup and 3 tbsp br. sugar and baste just before

and twice during baking time.