Ingredients
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Crust
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2 cups all purpose flour
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3/4 cups vegetable shortening
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1/4 tsp Salt
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1 tbsp Sugar
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1 egg
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5-6 tbsp cold water
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Buko Filling
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2 cups coconut water
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1 cup Sugar
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1/3 cup cornstarchdissolve in 1/4 cup water
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1 tsp vanilla extract
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2 cups young coconut meat
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1 eggfor eggwash
Directions
Buko Pie is also known as young coconut pie and is a traditional Filipino dessert. It resembles coconut cream pie made with young coconut meat with a creamy-custard filling!
Buko pie was invented by Nanette Pahud while working for an American Professor at the University of the Philippines Los Baños, Laguna. She was learning how to make apple pie and her great desire to become and own her own bakery led her to experiment with apple pie alternatives since apples aren’t that plentiful in the Philippines.
Buko pie is what Filipinos call a type of pasalubong — a Tagalog phrase meaning “bring something home for me,” which refers to the tradition of bringing souvenirs, often food, back home after a trip.
A perfect snack or dessert!
How to make the crust:
1. In a bowl, pour flour, sugar, and vegetable shortening.
2. Using your hands, mix them together until you have a sandy/crumbly texture.
3. Add the salt and egg and mix by hand again until well incorporated.
4. Gradually add the water, 1 tablespoon at a time while kneading gently with your hands until it forms into a dough.
5. Cover with cling film and leave to rest for 30 minutes in the fridge.
How to make the filling:
1. In a cooking pot, heat the coconut water and sugar over a medium heat until the sugar dissolves.
2. Add the coconut meat and simmer for 5 minutes then pour in the vanilla extract.
3. Lower the heat and while gently stirring, add the cornstarch-water mixture. Continue stirring until you achieve a thick creamy texture.
4. Set aside to cool.
How to bake the pie:
1. Pre-heat the oven to 180°C with the fan running.
2. Take the dough out of the fridge and cut into two equal parts on a flat surface lightly dusted with flour.
4. Take one part of the dough and roll it out with a rolling pin. Set aside the other half of the dough.
5. Lay the flatten dough in a round non-stick baking pan and poke holes in it with a fork.
6. Pour the buko (coconut) filling into the baking pan and even it out. Roll out the other dough half and lay it on top of the filling. Seal the sides by pinching with your fingers or pressing down with a fork.
7. Poke holes in the pie top to allow air to escape while baking. Brush egg wash on the surface then place the pie in the oven and bake for 35-40 minutes. The baking time may vary depending on the oven you use.
9. Remove from oven and leave to cool. Cut into slices and serve. Bon Appetit!
