Traditional Buko Pie
A creamy and smooth pie filled with young coconut meat, wrapped in a golden, flaky crust.
80 min
Medium
Filipina
8 servings
The story behind
Hey! Looking at this photo just made my mouth water. Buko Pie is legendary in the Laguna province of the Philippines; it's one of those treats people grab fresh from the oven during road trips. I love it because it’s not overly sweet, just the perfect natural flavor from the young coconut. I made this for a Sunday merienda once and it disappeared in minutes. It’s best enjoyed warm with a nice cup of coffee or jasmine tea. It feels like a warm, sweet hug!
Instructions
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1In a small pot, whisk together the coconut water, sugar, and cornstarch until smooth.
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2Cook over medium heat, stirring constantly, until the mixture thickens. Stir in the evaporated milk and coconut meat.
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3Cook for a couple more minutes, then remove from heat and let the filling cool down completely.
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4Preheat your oven to 190°C (375°F). Line your pie pan with one dough sheet, prick the bottom with a fork, and pour in the cooled filling.
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5Cover with the second dough sheet, seal the edges, and cut a few small slits on top to let the steam escape.
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6Brush with the egg wash and bake for about 45-50 minutes or until beautifully golden brown.
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7Let it rest for a bit before slicing so the filling sets. Enjoy!
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