Buko Pie

5 from 1 vote

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.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Snack

Cuisine: Filipino

Keyword: buko, coconut, pie

Servings:

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!

Video

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