DAYAP PIE

Ingredients:

2	cups	MAGNOLIA ALL PURPOSE FLOUR, sifted
1/2	tsp	iodized fine salt
1	tsp	sugar
3/4	cup	BAKER'S BEST MARGARINE

1-1/4	cups	sugar
3	tbsp	MAGNOLIA ALL PURPOSE FLOUR
1	tbsp + 1 tsp	gelatin
1/4	tsp	iodized fine salt
1-1/2	cups	boiling water
2	pc	MAGNOLIA BROWN EGGS, egg yolks only
2	tsp	grated dayap rind
1/4	cup	dayap juice

Procedure:

Preheat oven to 325°F.
Combine crust ingredients in a bowl. Using a pastry cutter with a pastry blender, blend mixture until it resembles fine crumbs. Form. Roll out crust between two sheets of lightly floured wax paper until about 1/2” thick. Lay crust onto a glass pie plate. Prick crust all over using a fork. Bake for about 10 to 15 minutes. Cool and set aside.
For the filling, combine first five ingredients in a glass bowl over a double boiler. Stir occasionally until mixture is free from lumps and starts to thicken.
Temper egg yolks by adding a small amount of filling mixture to egg yolks while mixing. Make sure that all of the egg yolks are well blended into the mixture. Slowly pour tempered egg yolks back into filling mixture. Mix until well blended.
Add dayap rind and juice and continue to cook for several minutes more. Cool filling and pour into cooled pie crust. Refrigerate until filling sets.
For whipped cream topping, let gelatin bloom in 1 tbsp milk then dissolve in 2 tbsp hot milk. Whip cream until it becomes light. Add dissolved gelatin into the cream. Continue whipping until well blended. Chill whipped cream for about 30 minutes. Transfer to a piping bag and pipe over dayap pie. Serve chilled.

Makes 8 to 10 servings.

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