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.
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
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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)
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!