Buko Pie Recipe or coconut pie which is a sweet, custardy, and creamy dessert and merienda had originated from Los Banos, Laguna, the legendary home of the famous Buko Pies.
Well, Pinoys are very quick-witted and resourceful so they made use of coconuts instead of apples, knowing that we have an abundant resource of what is dubbed as the “tree of life” in the Philippines, as the main ingredient for the iconic and well-famed Buko Pie.
The fresh Buko Pie is a pastry or dessert that you can enjoy at any time of the day because it has just the right amount of sweetness and creaminess that balances every burst of flavor you have had in your meal courses. It gives you just the right amount of sugary treat to keep you recharged and up for the day.
This Buko Pie Recipe makes use of young coconuts and coconut meat specifically as filling. This is best paired with coffee, cocoa, tea, milk, or any cold beverage too! So, it’s perfect for any weather or occasion if you plan to serve it on parties or mini get-togethers for family and friends.
It’s the perfect dessert for those who are looking for a very Pinoy taste and consistency in desserts or snacks. This is meant to be savored alone while reading a good book or listening to a podcast or shared and enjoyed with a group.
You get all the fresh flavors with the health benefits in one dreamy bite because coconut has eggs, butter, and coconut meat and milk which is oozing with calcium, iron, good saturated fats, and medium-chain triglycerides that aid in weight loss and is also good for the heart. This is also known to be anti-inflammatory and anti-diabetic.
Buko Pie Recipe
For the Crust:
- 2 ½ cup all-purpose flour
- ½ cup cold butter
- ½ cup cold water
- 1 pc egg
- 1 ½ tbsp white sugar
- ½ tsp salt
For the Filling:
- 500 g young coconut meat
- 2 tbsp powdered milk
- ½ cup all-purpose flour
- ¾ cups white sugar
- ½ tsp salt
- 1 egg
- ½ cup water
- ½ tsp vanilla
- In a bowl, combine the all-purpose flour, white sugar and salt.
- Add the egg and mix it together.
- Put the cold butter and mix it by hand or electric mixer until it creates a small crumb.
- Pour the cold water little by little until it comes together.
- Divide the dough into two parts and wrap it in a cling wrap.
- Refrigerate the dough for at least 30 minutes.
- Flatten the dough using a rolling pin. It should fit 28x4 cm round pan with a few allowances for the edges.
For the Filling
- Using a bowl, combine the powdered milk, all-purpose flour and salt.
- In a separate bowl, mix the water, vanilla and egg.
- Combine the wet and dry ingredients until it comes together.
To Assemble and Bake
- Pre-heat the oven to 170 degree Celsius.
- Pour 2 tbsp of the filling to the chilled crust.
- Arrange the young coconut meat on top then pour the remaining filling.
- Carefully fold the other part of the dough and seal the edges.
- Using a fine fork, poke holes on the top crust to vent the airs when baking.
- In a small bowl, whisk the egg and brush the it on the top crust.
- Bake the pie for 40-50 minutes or until the top crust turn golden.
- Remove the pan from the oven and allow to cool before serving.