The pie is made with buko meat of malakanin (soft rice consistency and texture). There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie (from Coconut Sport), that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky.
Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
Divide dough into 2 parts
with one part slightly bigger than the other. Roll bigger dough to
about 2 inches larger than a 16-inch pie plate.
Fit dough into a pie plate, letting sides hang.
Roll out remaining dough for the crust.
Combine filling ingredients in a thick saucepan.
Cook stirring constantly until thickened. Cool then pour into prepared crust.
Cover with top crust; flute or crimp edges together to seal.
Bake for 1 hr. at 425 degrees F.