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Buko Pie is a tropical delight from the Philippines. Bursting with the flavors of fresh young coconut and a buttery, flaky crust, this mouthwatering delicacy has become a beloved dessert not only in the Philippines but around the world.

The recipe is entirely different from the other coconut pie I posted. This buko pie recipe is similar to ones they make from the southern provinces of Luzon. I remember buying a box or two of these famous pies of the south when visiting Lucena city. The combination of sweet and savory notes is pure bliss for your taste buds.

This homemade buko pie recipe is incredibly easy to make and no fancy ingredients needed. You might even have everything you need in your pantry. I’ll also share how to make homemade pie crust or use store-bought pie crust. If you love apple pie, then this coconut pie is also right up your alley!

What Is Buko Pie?

The roots of buko pie or Filipino coconut pie can be traced back to the province of Laguna, Philippines. It is said that the pie’s humble beginnings can be credited to a talented baker named Soledad Pahud. Her recipe, passed down through generations, combined the abundance of coconuts with the art of pie-making, resulting in the creation of the pie.

What Does It Taste Like?

When you take your first bite into a slice of this Filipino pie, you are greeted with a symphony of flavors and textures. The tender coconut meat, soaked in its natural juices, blends harmoniously with the creamy, custard-like filling. The crust, with its golden brown hue and delicate layers, adds a satisfying crunch that complements the smoothness of the filling.

Tips for Buko Pie.

Select the right coconuts: Choose young coconuts with white, tender meat. The freshness and quality of the coconut directly impact the flavor and texture of your pie.
Master the crust: The crust is a crucial element of the pie. Aim for a flaky and buttery pastry that complements the creamy filling. Use chilled butter or shortening and handle the dough minimally to avoid overworking it, resulting in a tough crust.
Poke holes on the top crust using the tines of a fork to serve as vents for the steam during baking.
Enhance the flavor: You can enhance its flavor by incorporating a touch of vanilla extract or a sprinkle of cinnamon into the filling. These additions can boost the taste profile and add an extra layer of aroma.
Balance the sweetness: The sweetness of the pie can be adjusted according to your preference. Taste the filling mixture before adding sugar, and if desired, add it gradually until you reach the desired level of sweetness. Remember that the sweetness will intensify as the pie bakes, so it’s better to start with slightly less sugar.
Ensure even baking: To ensure even baking, place the pie on a preheated baking sheet in the oven. This helps distribute the heat evenly, resulting in a uniformly baked pie.
Let it cool and set: After baking, allow to cool completely before slicing. This allows the filling to set properly and ensures clean, neat slices.

How To Serve

Enjoy it in many ways! Some prefer it warm, fresh out of the oven, while others relish it chilled from the refrigerator. It pairs wonderfully with a scoop of vanilla ice cream, adding a creamy contrast to the pie’s textures. For those seeking an authentic Filipino experience, a cup of barako coffee or a refreshing glass of coconut juice complements the pie beautifully.

How To Store

Room Temperature: If you plan to consume the pie within a day or two, you can store it at room temperature, preferably in a cool and dry area away from direct sunlight.
Refrigerator: Wrap the pie tightly with plastic wrap or place it in an airtight container to prevent it from drying out and absorbing odors from the fridge. Consume the pie within 3-4 days.
Freezer: Frozen Buko Pie can be stored for up to 2-3 months. Wrap the pie securely with plastic wrap and then place it in a freezer-safe bag or container. Before serving, allow the pie to thaw in the refrigerator overnight. Reheating in the oven at a low temperature can help restore its flakiness.

Buko Pie

Buko Pie is a slice of tropical delight from the Philippines. Bursting with the flavors of fresh young coconut and a buttery, flaky crust, this mouthwatering delicacy has become a beloved dessert not only in the Philippines but around the world.

5 from 1 vote

Print Pin Rate

Course: Dessert, Snack

Cuisine: Filipino

Keyword: buko, coconut, pie

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 8

Calories: 621kcal

Author: Bebs Lott

Ingredients

Ingredients for crust

2 1/2 cups all-purpose flour
185 grams cold unsalted butter or vegetable shortening (cut into cubes)
1/4 tsp salt
5-6 tbsp ice cold water

Ingredients for buko filling

1 cup coconut juice
1 cup sugar
1 cup evaporated milk
3 tbsp cornstarch dissolve in 1/3 cup coconut juice (slurry or thickening agent)
1 tsp vanilla extract
3 cups young coconut meat
1/4 tsp salt
1 egg (for eggwash)

Instructions

Making the crust

In a bowl. Pour flour, salt, cold butter. Using your hands mix them together until you have a sandy/crumbly texture.
2 1/2 cups all-purpose flour, 1/4 tsp salt, 185 grams cold unsalted butter or vegetable shortening
Gradually add ice cold water, 1 tablespoon at at time, while kneading gently with your hands until it forms into a rough dough.
5-6 tbsp ice cold water
Divide dough in two equal parts and wrap each dough in cling wrap. While wrapped, shape each dough into a flat disc.
Place dough in the refrigerator and let chill for at least 30 minutes.

For making the filling

In a cooking pot or saucepan over low heat, scald evaporated milk or until small bubbles appear around the outside of the saucepan.
1 cup evaporated milk
Add coconut juice and sugar then stir until sugar dissolves. Pour vanilla extract and stir to incorporate. Simmer for a few seconds.
1 cup coconut juice, 1 cup sugar, 1 tsp vanilla extract
Add the slurry or cornstarch mixture. Simmer while stirring until you achieve a thick creamy texture.
3 tbsp cornstarch dissolve in 1/3 cup coconut juice
Add young coconut meat and salt then gently mix to combine. Simmer for 2-3 minutes.
3 cups young coconut meat, 1/4 tsp salt
Remove from heat and set aside to completely cool down.

Baking the pie

Pre-heat oven at 170° C or 340° F. Prepare 26cm x 3 cm round baking pan.
Take out one of the dough from the fridge an place in a flat surface slightly dusted with flour. Flatten with rolling pin until it fits the pie pan with an additional inch allowance for the edges.
Gently fold the rolled dough in half then place the dough on top of the pie pan with the folded part precisely in the middle. Unfold the pie dough and gently press the dough on the bottom and sides.
Using a kitchen knife, trim off excess dough, leaving at least a 1 cm overhang. Poke the bottom with fork to release steam when baking.
Pour in the cooled down 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 steam escape while baking.
Brush egg wash on the surface then place the pie inside the oven and bake for 40-45 minutes. Baking time may vary depending on the oven you use.
1 egg
Remove from oven and let it cool down. Cut into slices and serve. Bon Appetit!

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Nutrition

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4 Comments

Ashley says:

December 4, 2020 at 7:02 pm

Made some for Thanksgiving gathering with friend. Some thought it was store bought.

1. Mia says:
  
  December 6, 2020 at 3:36 pm
  
  Hi Ashley,
  Thank you and I’m happy you and your friends liked it. Keep safe!
  
Criselda says:

August 23, 2021 at 8:07 am

can I use margarine instead of shortening？

1. Mia says:
  
  August 23, 2021 at 10:44 am
  
  hi Criselda,
  Yes, you can use margarine