Buko-Pineapple Marshmallow Treat

Make your version of buko pie richer and with the tart taste of pineapple and lemon.

For the pie crust
1/4 cup melted butter
1 cup crushed graham crackers

For the filling
1 cup large marshmallows
1 cup milk
1 teaspoon lemon juice
1 can crushed pineapple
1 cup shredded coconut
1 cup all-purpose cream

1  Make the pie crust: Mix the butter and the graham crackers. Set aside 1/4 of the mixture for topping and press the rest onto a pie plate.

2  Make the filling: Melt marshmallows in milk over low heat. Remove from heat and stir in lemon juice.

3  In a bowl, mix pineapple and coconut with cream. Fold into cooled marshmallow-milk mixture.

4  Spread evenly over the piec rust and top with pineapple tidbits. Sprinkle remaining crumbs on top. Refrigerate the pie for three hours or until set.

Photography by Miguel Nacianceno | Styling by Macy Alcaraz & Sharlene Tan