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Buko Pie Recipe

Buko Pie

iamwinfred
This buko pie recipe uses fresh young coconut meat cooked into a rich, lightly sweet custard, then baked between two layers of flaky, buttery crust. It is the kind of pie that disappears within a day of baking it, so you might want to make two. Made with real young coconut meat, not shredded dried coconut, this custard-style filling sets soft and creamy, never rubbery.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Filipino
Servings 8 slices
Calories 340 kcal

Equipment

  • 9-inch pie dish
  • Rolling Pin
  • Pastry blender
  • Large mixing bowls
  • Medium saucepan
  • Whisk
  • Bench scraper
  • Pastry brush
  • Plastic wrap
  • Baking sheet
  • Wire rack
  • Frozen Young Thai Coconut Meat optional
  • Ceramic Pie Dish optional, heats more evenly
  • Digital kitchen scale optional, for consistent crust
  • Silicone Pastry Mat optional, for easy rolling

Ingredients
  

  • 3 cups all-purpose flour for the crust
  • 2 tablespoons granulated sugar for the crust
  • 1 teaspoon salt for the crust
  • 1 cup cold unsalted butter cubed, for the crust
  • 8-10 tablespoons ice water for the crust
  • 1 large egg for egg wash

For the Filling

  • 3 cups young coconut meat cut into strips or bite-sized pieces
  • 1 cup coconut water reserved from the young coconuts
  • 12 ounces evaporated milk 1 can
  • ½ cup sweetened condensed milk
  • ⅓ cup granulated sugar
  • ⅓ cup cornstarch mixed with ¼ cup cold water to make a slurry
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • salt a small pinch

Instructions
 

  • Whisk together 3 cups flour, 2 tablespoons sugar, and 1 teaspoon salt. Cut in 1 cup cold butter until coarse crumbs form. Add ice water 1 tablespoon at a time until dough holds together. Divide into two discs, wrap, and refrigerate for 1 hour.
  • Whisk together 1 cup coconut water, evaporated milk, sweetened condensed milk, and ⅓ cup sugar in a saucepan over medium heat until hot. Slowly whisk in cornstarch slurry and cook until thickened, about 4-6 minutes. Remove from heat and stir in butter, vanilla, and salt. Fold in 3 cups coconut meat. Cool and refrigerate for 30 minutes.
  • Preheat oven to 375°F. Roll one dough disc into a 12-inch circle and transfer to a 9-inch pie dish. Trim excess and refrigerate while rolling the top crust.
  • Roll the second dough disc into a 12-inch circle. Spoon cooled filling into the bottom crust, then cover with the top crust. Trim, fold, and crimp edges to seal. Cut 4-5 slits in the top.
  • Beat the egg with 1 tablespoon water and brush over the crust. Place pie on a baking sheet and bake at 375°F for 15 minutes. Reduce heat to 350°F and bake for 25-30 minutes until golden brown. Cover edges with foil if browning too quickly.
  • Cool on a wire rack for at least 1 hour before slicing. For cleanest slices, refrigerate for an additional hour, then slice with a sharp knife. Serve slightly chilled or at room temperature.

Notes

  • Keep your butter and water very cold when making the crust, since warm butter leads to a dense, less flaky texture.
  • Do not skip cooling the filling completely before assembling the pie, or the crust may turn soggy.
  • Use a spoon rather than a shredder to remove coconut meat from the shell, so you get chunky strips instead of thin shavings.
  • Whisk constantly while the custard thickens to avoid lumps or scorching on the bottom of the pan.
  • Let the baked pie rest fully before slicing so the filling has time to set properly.
  • Store leftover pie covered in the refrigerator for up to 4 days.
  • Wrap unbaked or baked pie tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw frozen baked pie overnight in the refrigerator before serving.
  • Warm individual slices in a 300°F oven for 10 minutes if you prefer it slightly warm. Avoid microwaving whole slices for too long, since it can make the crust soft and chewy instead of flaky.
  • Try variations like Macapuno buko pie (add ½ cup macapuno strands), Pandan buko pie (add pandan extract), or Ube buko pie (swirl in ube halaya).
  • Serve slightly chilled with a scoop of vanilla ice cream, hot coffee or tea, or alongside other Filipino desserts like Mango Pie.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 19gVitamin A: 8IUVitamin C: 2mgCalcium: 10mgIron: 6mg
Keyword buko pie, coconut pie, custard pie, Filipino dessert
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