"Pinoy Apple Custard Pie with Pineapple and Coconut is so Good for a First Round Try... "

Custard Marguerita Pie a la Pinoy Custard Apple.

Ingredients:

3/4 lb. Pineapple (crushed)

3/4 lb. Atis or Pinoy Custard Apple

1 1/2 lbs Coconut meat in coconut milk

8 eggs

1 1/2 c sugar

1/2 c butter

1/2 tblsp vanilla

1/2 tblsp salt

1 tblsp corn starch

1 c whole milk

1 Graham wafer crust or a rectangular ramekin, well-greased

Instructions:

Make the pie filling by adding as in making the batter the dry and wet ingredients using a Kitchen Aide cake mixer.

Then add the fruit pulps and mix well.

Take the pie plate with pre-made Graham cracker crust (see: Allrecipes.com for instructions in making one) and proceed to fill the pie plate to brimming using a rubber scraper.

With a preheated 165 deg C. oven bake the pie for 1 hr, then cool down to 120 deg C and cook another 2 - 2 1/2 hrs until set (firm in texture using toothpick through its entirety).

Serving suggestion:

(Optional) Prepare a large bowl of Creme Fraiche (whipping cream) derived meringue and proceed to cover amply a thickened layer equal to the pie's depth using a rubber scraper to finish off the edges to the crust's lip properly.

Slice 8 portions radially from the center and replace into individual saucers and then dribble from a spoon freshly prepared caramel syrup onto the meringue as it beads onto the surface for a golden brown finish for appetizing effect.