Buko (Coconut) Pie
Buko pie is a delicious traditional Filipino dessert made with young coconut meat and coconut water. It is similar to coconut cream pie with the exception of the cream. This dessert is truly a famous pasalubong in the country. The most delicious, authentic buko pie can be found in the province of Laguna. Whenever you are in Laguna, you can find it just about anywhere. It is commonly sold along the highway (especially when there’s a lot of traffic). It is perfect if you are going to the hot springs. Stop and get a box of buko pie, and bring it to the resort. When you visit the Philippines, I strongly recommend you try this delightful dessert.
The most challenging part of making this pie, is the pie shell. In other words, how to achieve a perfect, flaky pie crust. In this recipe, we use vegetable shortening. If you don’t have shortening or lard on hand, simply double the amount of butter. You can also use our empanada dough recipe for the basic pie crust if you wish. Or, If you don’t have enough time to make it, just go the frozen section in the supermarket and buy a ready made pie shell. I suggest giving buko pie a try. If you succeed, who knows, this will be your first food business.
- 3 cups young coconut meat
- 1 cup coconut water
- 2/3 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 1/2 cup vegetable shortening, cubed
- 1/2 cup cold butter, cubed
- 3 cups all purpose flour, sifted
- 1/2 tsp salt
- 2 tsp white vinegar
- 2 egg yolks, beaten
- 1/4 cup ice cold water
For egg wash:
- 1 egg beaten
- 1 tbsp milk
- “9″ inch pie pan
- Servings: 5
- Time: 1 hour 30 minutes
- Level: Advanced
- Cuisine: Filipino
(4 / 5)
- To make the crust: Add the salt to the bowl of flour. Sift together into a mixing bowl.
- Add the butter and shortening. (Double the amount of butter if you can’t find shortening). Mix using fork or finger tips until mixture is crumbly.
- In separate mixing bowl, whisk the egg yolks, vinegar and ice water. Pour the mixture little by little into the bowl of flour mixture.
- Mix briskly with a spoon or finger tips until the dough forms together. Divide into two equal parts and form into two disk. Wrap with plastic wrap and place in the fridge for at least 1 hour.
- To make the Filling: In the mean time, make the filling. Dissolved cornstarch in coconut water and set aside. In a saucepan, pour in milk and add the sugar. Stir over medium low heat until sugar dissolved. Add the coconut meat. Stir and bring to a boil . Lastly, add the diluted cornstarch. Stir continuously until the mixture thickens. Turn off heat and let it cool for a few minutes.
- After an hour, place one of the dough on a floured surface. Roll the bottom dough using rolling pin about 1/8 of an inch thick about 9 inches in diameter or until it reaches the size of the pie plate. Roll the dough onto a rolling pin and place into a pie plate. Cut off the extra edges using a knife. Always set the remaining dough aside in the fridge if you are not using it to avoid melting down.
- Preparation: Pour the filling into the pie shell. Start roiling out the top crust. (Do the same procedure as bottom crust).
- When top crust is done, place it over the filling and cut off the excess edges. Fold and tuck the top crust into the bottom crust. Seal by crimping all the edges using your finger tips or fork. Poke the top crust using a fork. Brush the surface with an egg wash (a combination of egg and milk) evenly.
- Bake in a preheated oven at 375 degrees F for at least 40-45 minutes.
- Remove from oven. Chill and slice into serving pieces. Enjoy!
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