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    Copyright by Mely Maravilla 2011, all rights reserved. Theme images by RBFried. Powered by Blogger.
    Sunday, June 15, 2014

    No Bake Durian Pie

    Sniff, sniff, do you smell something? It's the Durian at the back of our house, it's already ripe because you can smell it anywhere. My family made it into a very delicious pie for my blog :-). I love you all.

    Crust Ingredients:
    1 1/2 cup powdered Graham Crackers
    1/2 cup melted butter

    Crust Procedure:
    1. Mix the powdered Graham crackers and melted butter then put in a springform baking pan and refrigerate for an hour or until hardened.


    Filling Ingredients:

    4  seeds with flesh of Durian
    1/2 cup white  sugar
    4 tablespoons  cornstarch
    2 cups Evaporated Milk
    2 egg yolks
    2 tablespoons butter
    1 tablespoon vanilla
    dash of salt

    Durian Fruit



    seeds with flesh



    Filling Procedure:
    1. Remove the seeds of the durian then mash well. In a pan put all the ingredients then cook for 10 minutes or until thickens, stirring occasionally. Then let cool.

    To assemble:
    Get the refrigerated powdered Graham cracker then pour the filling and refrigerate for few hours.

    2. Remove from refrigerator, un-mold then slice and serve with a smile.



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    6 comments:

    1. Anong klasing milk gamitin evap or condense

      ReplyDelete
    2. Masarap po ang durian,
      miss na miss ko na yung puyat, chanee, aroncillo and native... hmmmn... yum2x

      ReplyDelete
    3. Pwede po bang irequest na magluto pa kayo ng maraming klase pa ng NO BAKE PIE... favorite po kasi naming lutuin toh sa bahay. Thank you po.

      ReplyDelete
    4. evap milk ang gamitin, kung may pagkakataon at may ingredients I will be posting more no bake pies

      ReplyDelete
    5. sarap po nyang durian marami pong durian dto sa davao.try kupo gawin nyan.

      ReplyDelete
    6. Thanks for sharing your recipe! Excited na! bukas try namin to recipe nyo^_^

      ReplyDelete

    Item Reviewed: No Bake Durian Pie Rating: 5 Reviewed By: Melys Kitchen
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