Buko pie is a traditional Filipino pastry style, baked young-coconut-filled pie. It is almost like a coconut cream pie, only it is made with young coconuts (malauhog) and has either cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie uses sweetened condensed milk, making it denser and healthier. The pie is made with slimy coconut meat texture. Buko pie is one of the famous delicacy available in the Philippines, but pie-makers are able to export buko pie nowadays. This pastry is popular in Laguna, Batangas and Tagaytay and is the all-time favourite “pasalubong” of tourists. “Pasalubong” by the way, is a present for a family member or friend bought by a traveller returning from a trip. Other pasalubongs that you can buy from these places are yema, macapuno, ube, pineapple and many more.
Buko pie is traditionally plain; nowadays flavorings such as pandan, vanilla, or almond essences are used. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut because of its thickness and stickiness.
You can try to cook this by yourself and add flavorings or make your own variation. But for the first timers, here’s a simple way to cook this popular Filipino pastry:
For the crust, makes one 8-inch double pie crust:
All-purpose flour : 3 cups
Salt : 1 teaspoon
Chilled unsalted butter : 3/4 cup (1-1/2 sticks), cut into small pieces
Large eggs : 2 pieces, beaten
For the filling:
Young coconut juice : 1 cup
Cornstarch : 1/3 cup
Heavy cream : 1 cup
Sugar : 1-1/2 cups
Young coconut : 4 1-pound packages of frozen shredded unsweetened, thawed, and drained or 4 cups shredded young coconut
Egg yolk : 1 large
Milk : 1 tablespoon
- Heat up the oven at 375°F.
- Prepare an 8-inch pie plate.
- In a large bowl, 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.
- In a small bowl, mix the flour, salt and sugar.
- Add the butter and shortening and mix thoroughly.
- Add enough water to create dough.
- Divide the dough into two portions; make sure one is bigger than the other.
- Get the larger dough, roll out each disk of dough on a lightly floured work surface with a lightly floured rolling pin until its flat and reached the size of the pie plate.
- Transfer the dough to the pie plate to cover its bottom and sides.
- Pour in the cooked buko filling.
- Use the smaller portion of the dough to cover the filling. 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.
- Pinch the edges to combine the two crusts.
- Using a kitchen fork or a paring knife, prick 6 vent holes in the top of the pie.
- 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.
- Place the pie on a baking sheet and bake for 25 to 30 minutes or until the crust is golden brown
- Make sure it’s cool before serving.
Tara na! Kain na!