Buko Pie

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This Buko (Coconut) Pie recipe is just like the one from the Philippines. The recipe is entirely different from the other coconut pie I posted. This sweet delight is the derived from the southern provinces of Luzon. The coconut filling is creamy and the crust flaky, unlike the other coco pie where I used bread crust. I remember buying a box or two of these famous pies of the south after visiting Lucena (city in south Luzon). Let’s start with making buko pie to satisfy that craving! On y va! Let’s go!

buko pie sliced
A slice of creamy and sweet buko pie!

It’s incredibly easy to make, no fancy ingredients required. You might even have everything you need on hand. You can make it with pre-made pie crust or make your own.

buko pie pinterest
A delicious snack for the family and friends!

The secret ingredient is always LOVE

Tips for Buko Pie.

  • Use fresh young coconut meat for best results. Desiccated coconut will not work.

Buko Pie

It’s incredibly easy to make, no fancy ingredients required. You might even have everything you need on hand. You can make it with pre-made pie crust or make your own.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: Filipino
Keyword: buko, coconut, pie
Author: Mia

Ingredients

Ingredients for crust

  • 2 cups all-purpose flour
  • 3/4 cups vegetable shortening
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1 egg
  • 5-6 tbsp cold water

Ingredients for buko filling

  • 2 cups coconut water
  • 1 cup sugar
  • 1/3 cup cornstarch dissolve in 1/4 cup water
  • 1 tsp vanilla extract
  • 2 cups young coconut meat
  • 1 egg for eggwash

Instructions

For making the crust

  • In a bowl. Pour flour, sugar, vegetable shortening. Using your hands mix them together until you have a sandy/crumbly texture. Add the salt and egg and mix by hand again until well incorporated.
  • Gradually add water, 1 tablespoon at at time, while kneading gently with your hands until it forms into a dough. 
  • Cover with cling film and let rest for 30 minutes in the fridge.

For making the filling

  • In a cooking pot. Heat coconut water and sugar over medium heat until sugar dissolves. Add coconut meat and simmer for 5 minutes then pour the vanilla extract. 
  • Lower the heat and while gently stirring add the cornstarch-water mixture. Continue stirring until you achieve a thick creamy texture. Set aside to cool.

Baking the pie

  • Pre-heat oven at 180° Celcius with fan running.
  • Take out the dough from the fridge. Cut into two equal parts. In a flat surface slightly dusted with flour. Take one part of the dough and flatten with rolling pin. Set aside other half of the dough.
  • Lay out the flatten dough in a non-stick round baking pan and poke with fork.
  • Pour in the buko (coconut) filling into the baking pan and distribute evenly. Flatten the other dough and lay on top of the filling. Seal the sides by pinching with your fingers or pressing down with a fork.
  • Poke the top of the pie as well to let air escape while baking. Brush egg wash on the surface then place the pie inside the oven and bake for 35-40 minutes. Baking time may vary depending on the oven you use.
  • Remove from oven and let it cool down. Cut into slices and serve. Bon Appetit!

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