Everyone loves pies especially the Buko Pie, the perfect partnership of crisp pastry and luscious fillings. One of the most well-known delicacy in the Philippines is Buko Pie. This recipe is originated from the province of Laguna who is known to be the home of the finest “Buko” pies in the Philippines.
Buko Pie is a pastry filled with soft young coconuts which is locally known as “Buko” meat. A popular sweet delicacy where it can be seen from a store in highways, street side stalls to walking vendors, who sometimes would come up to the bus during a stop-over. It is also the all-time favorite “Pasalubong” (a gift) from family or friends bought when returning from trips.
Buko Pie Recipe Preparation (Summary)
Here is the cooking procedure. First, make the basic pie pastry. For a single crust, stir together flour and salt. Cut in shortening or butter till pieces are the size of small peas. Sprinkle a tablespoon of the water over part of the mixture. Gently toss with a fork then push to side of bowl and repeat till all is moistened. Form dough into a ball, if desired, chill for 30 minutes or an hour. On a lightly floured surface, flatten dough with hands then roll from center to edges forming a circle. Ease pastry into pie plate, being careful not to stretch pastry. Trim the edge of pie plate, fold extra pastry under. Crimp edge, if desired. Bake for 10 minutes or until the pastry is cooked through and browned.Print
Buko Pie Recipe
Buko Pie is a pastry filled with soft young coconuts which is locally known as “Buko” meat. A popular sweet delicacy where it can be seen from a store in highways, street side stalls to walking vendors, who sometimes would come up to the bus during a stop-over.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hour 10 mins
- Yield: 9 1x
- Category: Dessert
- Cuisine: Filipino
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup (1–1/2 sticks) chilled unsalted butter, cut into small pieces
- 2 large eggs, beaten
- ice water
For the filling
- 1 cup young coconut juice
- 1/3 cup cornstarch
- 1 cup heavy cream
- 1–1/2 cups sugar
- 4 1-pound packages of frozen shredded unsweetened young coconut, thawed and drained or 4 cups shredded young coconut
- 1 large egg yolk
- 1 tablespoon milk
- Sift the flour and salt into a large bowl.
- Cut the chilled butter into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until the consistency resembles coarse meal with visible bits of butter.
- Mix the egg into the flour mixture until fully incorporated.
- Pinch off a small handful of dough. If it does not hold together, sprinkle the dough with ice water. Blend the water gently into the dough until it just holds together.
- Place the dough out onto a clean lightly floured work surface. Divide the dough in half and pat each into a disk about half an inch thick. Wrap each disk in plastic wrap and refrigerate until firm, at least an hour or up to two days.
- In a small bowl, whisk together coconut juice and cornstarch until smooth.
- In a large saucepan over medium heat, combine the heavy cream and sugar and bring just to a simmer, stirring to dissolve the sugar, about 3 minutes. Add the coconut and bring back to a simmer, stirring. Slowly pour in the coconut juice-cornstarch mixture, stirring constantly, until thickened, about 2 minutes. Transfer to a bowl and let cool completely.
- Soften pie dough at room temperature. Roll out each disk of dough on a lightly floured work surface with a lightly floured rolling pin into a 12-inch circle. Line a 9-inch pie pan with the pastry, pressing the crust into the sides and bottom of the pan. Refrigerate for at least 1 hour.
- Preheat the oven to 425 degrees F.
- Pour in the cooled buko filling, spreading the filling out evenly over the crust. Fit the second dough circle on top of the pie and roll the edge of the top crust under the edge of the bottom crust, fluting the edges.
- In a small bowl, beat the egg yolk with the milk to make the egg wash. Brush the top of the pie with the egg wash. Using a kitchen fork or a paring knife, prick 6 vent holes in the top of the pie.
- Place the pie on a baking sheet and bake for 15 minutes, then lower the oven temperature to 350 degrees F and bake until the crust is golden brown, 30 to 40 minutes. Cool on a wire rack before serving.
This video shows another recipe for buko pie.
- Serving Size: 1 slice
- Calories: 377
- Sugar: 19.2 g
- Sodium: 360 mg
- Fat: 17 g
- Saturated Fat: 4.3 g
- Unsaturated Fat: 11.6 g
- Trans Fat: 0 g
- Carbohydrates: 51.5 g
- Fiber: 1.6 g
- Protein: 5.9 g
- Cholesterol: 7.9 mg
Keywords: coconut custard pie, street food, traditional
For the Filling
Now we make the filling. In a saucepan, cook condensed milk and coconut juice, over medium heat, while stirring constantly add the coconut meat and butter. Bring the heat to low then add the vanilla and the cornstarch diluted in young coconut juice, then stir again until becomes glossy and smooth and the mixture becomes thickens. Let the “Buko” mixture cool then pour into the pie crust. Put in the fridge to chill for an hour before serving.
Serve the Buko Pie hot or warm, with cream or ice cream, if desired.
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