M.Y. San Grahams Buko Pandan Pie

M.Y. San Grahams Buko Pandan Pie


Ingredients

Crust:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed
8 tablespoons (½ 225g block) unsalted butter, melted

Filling:

1 cup (250 ml brick) all purpose cream, chilled
1/2 cup condensed milk
1/8 teaspoon pandan extract
1 cup buko, shredded (about 1 buko)
1 bar green gulaman
1 cup buko juice

Procedures

1. DO CRUST. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press the crumb mixture evenly onto the bottom of pan. Chill for 10 minutes.
2. DO FILLING: Whip all purpose cream till doubled in volume. Gently mix in condensed milk and buko pandan extract until well blended. Stir in shredded buko. Set aside in the refrigerator.
3. BREAK and soften gulaman bar in the cup of buko juice. Boil until gulaman is dissolved. Cool slightly. Pour and stir quickly the gulaman mixture into whipped cream.
4. SPREAD filling over the pie crust. Chill and serve*.


Feeling Expert tip:

Add 2 tablespoons of desiccated coconut per 8 servings for added taste.