Buko Pie (Filipino Young Coconut Pie)

Buko Pie (Filipino Young Coconut Pie)

4.1(11)

Buko pie is a traditional Filipino pastry invented in 1965. The filling is made with a mixture of fresh young coconut, coconut juice, and milks and thickened with cornstarch, then encased in a tender pie crust.

Cook Time
1 hr 35 min
Total Time
4 hr
Yield
8 servings

Ingredients

Pie Crust

  • 3 ¾ cups bread flour (375 g), plus more for dusting
  • 3 tablespoons sugar, plus 2–3 tablespoons, for topping pie (optional)
  • 1 teaspoon kosher salt
  • 4 oz cream cheese (85 g), very cold, cut into ¼-inch (6 mm) cubes
  • 6 oz unsalted butter (170 g), very cold, cut into ¼-inch (6 mm) cubes
  • ¼ cup ice water (60 mL), plus 1 tablespoon
  • 1 large egg, beaten with 1 tablespoon water

Buko Filling

  • 2 packages frozen buko, (young coconut),thawed
  • ¼ cup all purpose flour (25 g)
  • 2 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • ¾ cup whole milk (180 mL)
  • ¼ cup unsalted butter (60 g), cold
  • 7 oz condensed milk (200 g)

Nutrition Info

  • Calories 578
  • Fat 31g
  • Carbs 62g
  • Fiber 1g
  • Sugar 18g
  • Protein 11g

How to Make It

1. Step
Make the pie crust: In a large bowl, whisk together the bread flour, 3 tablespoons sugar, and the salt. Add the cream cheese and rub into the flour with your fingertips until there are no large chunks left. Add the butter and rub into the flour with your fingertips until only pea-sized pieces remain.
2. Step
Add half of the ice water and work into the flour mixture, pressing down with your palms to incorporate. Add the remaining ice water and gently knead to form a dough.
3. Step
Divide the dough in half (about 370 grams per portion) and shape into ½-inch-thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 3 days (or freeze for up to 1 week).
4. Step
Make the buko filling: Drain the juice from the packages of buko, reserving ¾ cup. Add the buko to a large bowl.
5. Step
In a medium saucepan, whisk together the flour, cornstarch, salt, whole milk, and reserved coconut juice, making sure there are no lumps (if any lumps do form, pass the mixture through a fine-mesh sieve to remove). Cook over medium heat, whisking continuously, until thickened, 10–12 minutes. As the mixture thickens, you may want to switch to a wooden spoon for easier stirring.
6. Step
Remove the pot from heat and stir in the cold butter until melted and incorporated. Stir in the condensed milk until smooth.
7. Step
Pour the custard over the buko and stir to coat. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the refrigerator to cool completely, about 1 hour. The filling will keep in the refrigerator for up to 3 days.
8. Step
Assemble the pie: On a lightly floured surface, roll a portion of dough out to a 13-inch round, about ⅛ inch thick. Repeat with the remaining dough.
9. Step
Transfer a dough round to a 9-inch pie tin, trimming the edges so there’s about ¼ inch of dough overhanging the edges of the tin. Pour the buko filling into the crust. Brush the edges of the pie dough with the egg wash. Place the remaining dough round on top of the pie and press the edges together gently to seal. Trim the edges to ¼ inch, then pinch the edges together and crimp as desired. Use a paring knife to cut vents in the top of the pie.
10. Step
Freeze the pie for 2 hours before baking (or wrap tightly and keep in the freezer for up to 1 month).
11. Step
Arrange an oven rack in the center position. Preheat the oven to 400°F (200°C).
12. Step
Place the buko pie on a baking sheet, then brush the top with egg wash. If desired, sprinkle the remaining 2–3 tablespoons of sugar on top.
13. Step
Bake the pie for 15 minutes, then reduce the temperature to 350°F (180°C) and continue baking for another 65 minutes, until golden brown. Let cool for at least 30 minutes.
14. Step
Slice and serve.
15. Step
Enjoy!

Tags

VegetarianOvenStove TopComfort FoodFilipinoKitchen ShearsBakery GoodsBakePie DishPlastic WrapWooden SpoonSauce PanChef's KnifeRolling PinMeasuring SpoonsLiquid Measuring CupSpatulaWhiskDry Measuring CupsMixing Bowl

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