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Easy pie that requires no baking.


For the crust:

  • 1 cup crushed graham crackers
  • 1/3 cup melted butter
  • 1/4 cup sugar

For the filling:

  • 1 package (3 ounces) instant vanilla pudding, prepared according to package instructions but decrease quantity of milk called for by 1/4 cup
  • 1 cup macapuno preserves, drained

For the rum cream:

  • 1 cup whipping cream, chilled
  • 2 tablespoons sugar
  • 2 tablespoons rum
  • Garnish:  sweetened coconut flakes, toasted


Prepare the crust:

  1. Combine the graham crackers, butter and sugar; press onto the bottom and sides of a 9-inch pie plate.  Freeze for 10 minutes.
  2. Pour in the prepared pudding and top with a layer of macapuno.

Prepare the rum cream:

  1. Combine the  whipping cream, sugar and rum in a small mixing bowl; beat with an electric mixer until stiff.
  2. Spread the cream carefully over the macapuno.
  3. Chill overnight to set.
  4. Serve with a sprinkling of toasted coconut flakes for added crunch.


Credits to: Cookbook “Kape” by Vicky Veloso Barrera and Chit Juan.