Enjoy a Piece of Pinoy Buko Pie
Caucasians might think that they perfected pie recipes of every kind, but they never had sinfully delicious ones from the Philippines, made of young coconut meat, locally known as buko. These are so good and made as a specialty in the southern parts of Luzon. Buko pie makes great pasalubong, you know, the treats friends and relatives bring home for you from their trips.
Among the places that are known to make the best buko pie are Laguna, Batangas, and Tagaytay, together with a slew of other delectable delicacies such as the espasol, yema, ube halaya, puto, and kutsinta. If these treats sound foreign to you, don’t worry, you’ll get to taste them eventually.
But that’s not to say that you can’t make them on your own. Most of these food are easy to make, and here’s a recipe to give you a taste of the Philippines’s finest.
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This pie has the basic elements of what the treat should have, and if done right, it will taste really good. There are different variations of each dish depending on the place you get it from, but we suggest you start with this one first and take it from there.
Tip: substitute sugar with condensed milk for a richer taste, or add some powdered milk. Over time, you can figure out the recipe that works best for your taste buds.
Buko Pie Recipe
2 cups all-purpose flour
1/3 cup butter
1 teaspoon salt
1/3 cup vegetable shortening
6 – 8 tablespoons cold water
2 cups young coconut meat
3/4 cup granulated white sugar
1/2 cup cornstarch, diluted in 1/2 cup young coconut water
1/2 cup evaporated milk
- Combine flour and salt, using a balloon whisk to mix them together.
- Add butter and shortening and use a pastry mixer to ensure that they are mixed well together.
- Gradually add cold water a tablespoon at a time.
- Make sure that the ingredients are mixed together well, then roll the dough and divide into two equal parts.
- In a flat surface, flatten the dough and roll in a thin and wide piece enough to fit your pan. Remember to sprinkle flour on the flat surface to prevent the dough from sticking, or use a silicon mat.
- Lay the first dough over the cake pan to use as your pie crust.
- Set the second dough aside for later.
- Boil milk in a saucepan.
- Add the granulated white sugar and stir constantly.
- Add the young coconut meat and cook for 3 minutes.
- Add the cornstarch diluted in young coconut water, still stirring constantly until mixture thickens.
- Turn off the heat and allow the mixture to cool.
Preheat oven to 375 degrees Fahrenheit.
Pour over the cooked filling in the pie crust. Put the second dough over the top of the filling and seal in the sides.
Add holes on the top of the pie to allow for the pie to “breathe” and prevent the crust from deforming.
Bake pie for 45 to 55 minutes or until it turns to a golden brown color.
Let cool and serve.