Buko Pie is the ultimate baked treat! With tender young coconut meat in a creamy filling and a crisp, buttery pastry crust, this Filipino coconut pie is perfect for a snack or dessert!
Buko pie is a Filipino-style coconut pie made of fresh, tender young coconut meat combined with a creamy filling and enclosed in a flaky pie crust.
The pie is a favorite pasalubong item mostly bought from the area of Laguna where it’s known to have originated. Stores such as Colette’s and Lety’s have become iconic destinations for this scrumptious pastry, but few people are even aware that none of these establishments is the original creator of the famous Laguna buko pie.
The real founder or, in this case, founders of the buko pie are the Pahud sisters, and their only shop called the ORIENT is in Los Baños, Laguna.
The idea for buko pie was born when the sisters planned to start their bakery. Since one of them has worked abroad as a housemaid in the United States and learned how to make apple pie, they wanted to offer this type of pastry in their bakery.
The Coconut Filling
The texture of the buko is very important in the success of this recipe. Choose young coconuts that have a generous amount of meat yet but are still very tender.
Carefully remove the meat using a spoon instead of a shredder for whole and chunky pieces instead of thin strips.
The pie crust
The pie pastry uses lard, but you can substitute unsalted butter or vegetable shortening (Crisco) if you prefer a healthier fat.
If substituting butter, use unsalted. Butter has less fat than lard so you might have to add more to achieve the same results. For every 1/2 cup of lard, you can replace with 1/2 cup and 1 tablespoon butter.
If substituting vegetable shortening, use 1:1 as shortening and lard have almost the same amount of fat.
How To Serve
Enjoy this delicious buko pie as a dessert or midday snack with coffee, tea, or your favorite cold drinks.
How to store
Wrap the pie tightly with plastic film and refrigerate for up to 3 days.
To freeze, place the baked pie on a baking sheet and freeze until frozen. Transfer to a resealable bag and store in the freezer for up to 4 months.
Thaw at room temperature for about 1 hour and heat in a 375 F oven on the lowest rack for about 20 to 30 minutes or until warm.
FLAKY PIE DOUGH
In a bowl, sift flour and salt.
Add chilled lard and cut in with a knife until resembling small peas. Make sure they are not too small or the crust will be crumbly.
Add lemon juice or vinegar to the cold water and sprinkle in just enough cold water to the flour mixture, while tossing lightly with a fork, to form a ball.
Chill, if possible, to make for easier handling. Divide into two equal parts, one for the bottom and one for the top crust.
Take 1 part of the pie dough and place it on a floured surface. Roll it out thinly to fit a 28×4 cm pie pan with additional inch allowance for the edges.
Gently fold the rolled dough in half and then in a quarter. Place the dough on top of the pie pan with the pointed part precisely in the middle. Unfold the pie dough and gently fit the dough on the bottom and sides of the plate without tearing it.
Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour before using.
Take the remaining half of the dough and roll it forming a circle with the same diameter as the top of the pie pan (28cm). Place the dough on parchment paper and roll it together into a cylinder. Refrigerate until ready to use.
Dissolve the cornstarch in coconut water and set aside.
In a saucepan over medium-low heat, combine the cream and sugar and bring to a simmer. Cook until sugar is completely dissolved.
Add the coconut meat.
Slowly add the coconut water with cornstarch, stirring regularly. Cook, stirring frequently, for about 3 to 5 minutes or until the sauce thickens to almost paste-like consistency.
Remove from heat and allow to cool completely.
ASSEMBLY AND BAKING
Pour the filling on the chilled pie crust, making sure that the coconut meat is evenly distributed.
Unroll the second crust dough with the parchment paper to cover the top of the pie. Cut the excess from the edges, if any, and pinch the sides to seal together with the crust.
Using tines of a fork, poke holes on top crust to serve as vents for the steam while baking.
Bake in a 425 F for 10 minutes.
In a small bowl, whisk together the egg and milk.
Remove the pie from oven and brush the top with the egg wash.
Lower the temperature to 350 F and bake for another 30-40 minutes.
Remove pie from oven and let it cool down for the filling to set in. Serve warm or cold.