By Nikka Garriga
TAGAYTAY CITY, CAVITE— Besides the cool climate, Tagaytay is also known for its coconut-based products, the most popular would have to be the buko pie. But here’s something new you could try – and take home – on your next trip.
Marisol Habilito began making coconut cream pie two years ago following her stint as a pastry chef in Dubai.
“This all started as an experiment we did at home. We wanted to come up with something unique and different from the usual specialties in we find in the market,” Marisol shares.
A buko pie usually consists of coconut meat and a dough-based crust. For the coconut cream pie, Marisol uses crushed biscuits for the crust and combines custard and coconut meat for the filling.
Whipped cream is then spread evenly on top and garnished with toasted desiccated coconuts and some leftover biscuits used for the crust.
Soon after, friends and relatives of Marisol would request for her to bake coconut cream pie in batches.
“I realized this would be a good business for us. Our location is also ideal because we live right across the church. So our initial market was mostly the church-goers,” she says.
The coconut cream pie is definitely not your usual coconut dessert – from how palatable it looks to the creamy consistency and sweetness of the filling.
A dining area can be found at their front garden for those who want to enjoy the pie along with a cup of authentic kapeng barako or hot tsokolate tablea (hot chocolate).
Marisol also bakes other homemade pastries like brownies, choco-oats bar and assorted butterscotch but the best-seller is the coconut cream pie.
The coconut cream pie is sold at P50 per piece (add P10 and you get a cup of kapeng barako) and P330 for one whole box.
For those who want to buy a whole pie for take-out, Marisol advises calling at least a day in advance because any given day, she only bakes enough pie for dine-in customers.
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