Buko Pie (Filipino Coconut Pie)
Buko Pie (Filipino Coconut Pie)
Contents
Buko pie is a traditional Filipino dessert featuring a flaky pastry crust filled with tender young coconut meat in a creamy, sweet custard. Originating from Laguna, it’s a popular pasalubong (homecoming gift) and differs from Western coconut pies by using condensed milk instead of cream.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- For the crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- ¾ cup shortening (or ½ cup shortening + ¼ cup cold butter)
- ½ cup ice water
- For the filling:
- 4 cups young coconut meat (sliced into strips)
- 1 can (300ml) sweetened condensed milk
- ½ cup coconut water
- 3 tbsp cornstarch or flour
- 1 tsp vanilla extract (optional)
- For egg wash:
- 1 egg (beaten with 1 tbsp water)
Instructions
-
Make the crust:
- Mix flour, salt, and sugar. Cut in shortening/butter until pea-sized.
- Gradually add ice water until dough comes together. Divide into two balls, chill for 15 mins.
-
Prepare filling:
- Simmer coconut meat with condensed milk for 5 mins.
- Mix coconut water with cornstarch, stir into filling until thickened. Add vanilla if using. Cool slightly.
-
Assemble:
- Roll out one dough ball to line a 9-inch pie pan. Trim edges.
- Pour filling into crust. Cover with second rolled-out dough, seal edges, and cut slits for steam.
-
Bake:
- Brush with egg wash. Bake at 375°F (190°C) for 40-45 mins until golden. Cool before slicing.
Tips & Variations
- Coconut selection: Use malauhog (tender) young coconuts for best texture.
- Flavor twists: Add pandan essence, almond extract, or grated cheese on top.
- Storage: Keeps for 3 days refrigerated or freeze slices for up to 1 month.
FAQs
What’s the difference between buko pie and coconut cream pie?
Buko pie uses condensed milk and coconut strips, lacking the cream/meringue topping of American versions.
Why is Laguna famous for buko pie?
It was invented there by the Pahud sisters, who adapted apple pie recipes using local coconuts.
Can I use frozen coconut?
Yes, but fresh young coconut yields the best texture. Thaw frozen meat and pat dry before use.
Why is my crust not flaky?
Ensure ingredients stay cold, and avoid overworking the dough. Vinegar (1 tbsp) can also help tenderize.
Related guides
- Bibingka (Filipino Coconut Rice Cake)
- Bibingkang Malagkit (Filipino Sticky Rice Cake)
- Filipino Biko Recipe: The Ultimate Guide to Sticky Rice Cake
- Buchi: Filipino Sesame Seed-Filled Rice Balls
- Buko Pandan: The Ultimate Filipino Creamy Coconut Dessert Salad