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Buko Pie

A traditional Filipino double-crust pie filled with tender young coconut meat in a creamy, sweet custard filling. This beloved dessert features a flaky, buttery pastry encasing a rich coconut center, perfect for special occasions or afternoon merienda.

Difficulty Hard
Time 55 min
Servings 6
Ingredients 9
Steps 12
Buko Pie
Filipino Updated 8/4/2010

Ingredients

Measured from the catalog payload.

  • 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

Instructions

12 cooking steps

  1. Create 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. When everything is completely mixed, gather the mixture and divide into two equal parts. In a flat surface flatten each of the 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 sticking or use a silicon mat. Arrange the first dough over the cake pan. This will be the base. Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan.
  2. Make the filling by heating a saucepan and pour-in the milk. Let boil.
  3. Add the granulated white sugar and stir.
  4. Put-in the young coconut meat and cook for 3 minutes.
  5. Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens.
  6. Turn-off the heat and allow the mixture to cool down.
  7. Preheat 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 deforming.
  11. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete.
  12. Let cool and serve. Share and enjoy!

Catalog details

Useful for browsing and sync.

Dessert No tags Public recipe Revision 1

Recipe notes

  • Ensure butter and shortening are cold for a flaky crust; chill in freezer for 15 minutes before using if kitchen is warm
  • If crust edges brown too quickly during baking, cover with aluminum foil or a pie shield
  • The filling thickens rapidly once cornstarch mixture is added; stir constantly to prevent lumps
  • Reserve young coconut water when extracting meat from fresh coconuts for the cornstarch slurry
  • Pie is done when crust is golden brown and filling bubbles slightly through vent holes

Storage notes

  • Store cooled pie in airtight container at room temperature for up to 2 days
  • Refrigerate for up to 5 days; bring to room temperature or warm slightly before serving
  • To restore crispness to crust, reheat in 350°F oven for 10 minutes
  • Not recommended for freezing as texture of coconut meat may change