Hello, coffee lovers how was your week? We have small gatherings with my family over this weekend, and since I am craving for something sweet and stuffy I am planning on making a “Buko Pie” that is a perfect weekend treat for the weekend.
Before we start getting into the action, let’s take a look first the origin of Buko Pie.
Buko Pie is a traditional pie dessert from the Island of the Philippines. Because apples are not widely available in the Philippines, that is why the main ingredient of this pie is a young coconut that is baked into a custard pie. Buko pie is usually loaded with coconutty goodness because of the coconut meat that gives a meaty filling in every bite.
If you are looking for something new to prepare for your weekend get together this Buko Pie is worth to try, because it’s not overly sweet, custardy, and a perfect pair with a black and brewed coffee.
Since Buko Pie has become popular, there are many versions came out, but the one we are going to make for this weekend is the classic recipe with the basic elements of a good Buko Pie should have
BUKO PIE RECIPE
- 2 cups all-purpose flour
- 1/3 cup butter
- 1 teaspoon salt
- 1/3 cup vegetable shortening
- 6 to 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
1.Creating the crust
- Combine flour and salt then mix using a balloon whisk. Add butter and shortening then mix using a pastry mixer.
- Gradually add cold water a tablespoon at a time while mixing the ingredients.
- After mixing everything, divide the mixture into two equal parts. In a flat surface flatten each dough and roll using a rolling pin until wide enough to fit an eight or nine-inch cake pan.
Note: Sprinkle flour over the flat surface to prevent the dough from hugging, or use a silicone mat. Arrange the first dough, over the cake pan, this will serve as your base. Set aside the second dough, you will need that after arranging the filling in the cake pan.
2. Create the filling by heating the saucepan and pour in the milk. Let boil.
3. Add the granulated white sugar and stir.
4. Now add the young coconut meat and cook for 3 minutes.
5. Pour-in the cornstarch diluted in the coconut water and stir fully. Cook until the texture thickens.
6. Turn off the heat and allow the mixture to cool down.
7. Preheat the oven to 375 degrees Fahrenheit.
8. Arrange the cooked filling in the cake pan.
9. Put the second crust over the filling and seal the sides.
10. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from sugging.
11. Bake for 45 to 55 minutes or until the color turns golden brown. (Baking time may vary; make sure to check the color of the crust to determine if baking is complete. )
12. Remove from oven, let it cool, serve, and enjoy your Buko Pie!
The recipe and instruction are credited to Panlasang Pinoy.