LUTONG PINOY RECIPE

Ingredients:

Crust:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed
8 tablespoons (1/2 of 225g block) butter or margarine, melted

Filling:

1/3 cup                           sugar
3 tablespoons               cornstarch
1 cup                               evaporated milk
2 large                             egg yolks, slightly beaten
1 tablespoon                   butter
1 tablespoon                   vanilla
4 pieces                           mangoes, sliced or formed into balls
1/3 cup                            mango jam

Procedure:
1. DO CRUST - In a bowl, combine crushed M.Y. San Grahams and butter. Press onto the bottom of an 8×8 pan. Chill.
2. DO CUSTARD - Mix sugar and cornstarch in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thick. Gradually stir in half of the warm milk mixture into beaten egg yolks, then stir back into saucepan with remaining milk mixture. Continue to cook until thick. Remove from heat. Stir in butter and vanilla.
3. LAYER - Pour custard into prepared piecrust and top with mango slices or balls. Heat mango jam until melted and brush over mangoes.
4. CHILL and SERVE

Note: Makes 8 servings.

Tips:
* When doing the custard, do not let the mixture boil, or the mixture will have lumps.
* Whip cream and decorate edges.

SOURCE: http://mysan-grahams.com.ph