Buko Pie (Filipino Coconut Pie)

By Chef Eddy Van Damme

Prep Time:

1h 15m

Bake/Cook Time:

50m - 1h

Yield:

1, 9-inch pie

Buko Pie (Filipino Coconut Pie) is a well-known and beloved dessert in the Philippines. Buko is the Filipino word for young coconut, and as you might guess, Buko Pie is a coconut pie made with tender, young coconut meat. A semi-sweet custard filling is layered with silky slivers of young coconut flesh, all enveloped in a soft, buttery pastry. It's mildly sweet, and creamy, and boasts a gentle coconut flavor, offering a delightful tropical twist to the familiar comfort of a homemade pie. Buko Pie holds a special place in local cuisine and is a popular pasalubong, which is a traditional Filipino gift or souvenir given to friends and family after traveling. Travelers often stop by roadside stalls and shops to purchase these delectable pies to bring home. This dessert is not just a pie; it’s a slice of Filipino tradition, community, and hospitality.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 recipe pure butter pie crust
4 cups young coconut (400g)
3/4 cup Imperial Sugar Extra Fine Granulated Sugar (150g)
1 can (13.5 oz/400g) full fat coconut milk
1/3 cup cornstarch
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions

Cut young coconut in random slices and pieces, it is impossible to obtain same-size slices and it is not necessary.
In a saucepan whisk together sugar, coconut milk, and cornstarch. When well combined place over heat and whisk to a boil. Once mixture makes bubbles and has thickened (similar to gravy) remove from heat. Stir in coconut, vanilla, and salt. Place pan in an ice bath. Set aside.
Preheat oven to 350°F.
Roll half of dough on a lightly floured surface into a circle and until it is large enough to cover a 9-inch pie pan. Keep remaining dough in refrigerator.
Cut away excess dough from sides and set aside.
Place cooled coconut filling into pan.
Roll the remaining dough about 3 credit cards thick and slightly wider than the pie.
Using a small cookie cutter or paring knife cut vent holes in pie dough.
Brush a very thin film of water on the edge of pie crust. Place rolled pie dough onto pie. Press to seal edges.
Brush pie with a thin layer of water (do not use egg wash) and sprinkle evenly with about 1 tablespoon of granulated sugar.
Place in oven and bake pie for about 50-60 minutes or until pie dough is deep golden brown.