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Nana’s Manha Pie

JenniferJennifer Camacho

There are different techniques to pie making; this is my mother-in-law’s recipe and method to baking manha pie.

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Makes 2 pies

Makes 2 pies
Makes 2 pies


  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1 can carnation milk
  • 2 1/4 cups water
  • 6 Large egg yolks, (save whites aside)
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla or almond extract
  • 1 cup young coconut (manha meat)
  • 2 baked 9-inch pastry shell (nana’s pie crust)
  • For Meringue Topping:
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
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  • 1

    *separate egg yolks from egg whites, with the egg whites in a separate mixing and set aside for meringue topping.

  • 2

    1. Mix sugar and cornstarch in a mixing bowl, then add egg yolks stir. slowly stir in about half the can of carnation milk to saturate the mix. set aside.

  • 3

    2. In a heavy medium-size pot, add water and bring to boil, and add the rest of carnation milk. then add the sugar and cornstarch mixture slowly into boiling water, while stirring constantly with other hand.

  • 4

    3. Stir in young meat, butter or margarine and vanilla

  • 5

    4. Cook over low heat, stirring gently but constantly, until mixture thickens and boils 3 minutes.

  • 6

    5. Pour into pastry shells and let cool.

  • 7

    For Meringue topping:

  • 8

    6. Beat egg whites and cream of Tartar until foamy-white in a medium-size bowl; beat in sugar, 1 tablespoon at a time, until meringue stands in firm peaks.Then add 1/2 teaspoon vanilla and beat to mix well. Pile onto filling, sealing to edge and swirling into peaks.

  • 9

    7. Bake in moderate oven (350) 12 minutes, or meringue is tipped with brown. Cool pie for at least a half hour before cutting.

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