Flaky Filipino Buko Pie with Coconut Custard Filling

Name: Flaky Filipino Buko Pie with Coconut Custard Filling
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Dessert
Ingredients: All-purpose flour; Unsalted butter; Salt; Sugar; Ice water; Young coconut meat; Coconut water; Evaporated milk; Sugar; Cornstarch; Egg yolks; Vanilla extract; Egg; Milk

A Delightful Coconut Sweet Treat

Experience the flavors of the Philippines with this traditional Buko Pie featuring a sweet coconut custard encased in a buttery, flaky crust.

2 h
8
Intermediate

Ingredients

For the Pastry Crust

All-purpose flour

2 ½ cups

Unsalted butter

1 cup, chilled and cubed

Salt

1 tsp

Sugar

2 tbsp

Ice water

6–8 tbsp

For the Coconut Custard Filling

Young coconut meat

2 cups, shredded

Coconut water

1 cup

Evaporated milk

1 ½ cups

Sugar

¾ cup

Cornstarch

3 tbsp, dissolved in 2 tbsp water

Egg yolks

Vanilla extract

1 tsp

For the Egg Wash

Egg

Milk

2 tbsp

Preparation

Preparing the Pastry Crust

Mix Dry Ingredients

In a large bowl, mix flour, salt, and sugar.

Ensure all your pastry ingredients are ice cold before starting for the flakiest crust.

Cut in the Butter

Cut in the chilled butter until the mixture resembles coarse crumbs.

Use a fork to blend butter and dry ingredients for a flakier texture.

Form and Chill Dough

Gradually add ice water, mixing just until dough holds together. Divide in half, shape into discs, wrap, and chill for 30 minutes.

Preparing the Coconut Custard Filling

Heat Coconut Mixture

In a saucepan, combine coconut water, evaporated milk, and sugar. Bring to a simmer over medium heat.

Thicken Custard

Stir in the cornstarch mixture until the custard thickens, roughly 5-7 minutes.

Finish Filling

Remove from heat; add egg yolks and vanilla, stirring until smooth. Fold in coconut meat.

Cooking Process

Baking the Pie Shell

Preheat oven to 375°F, roll out pastry for the bottom crust, line the pie pan, and bake for 12 minutes.

Filling the Pie

Pour the cooled coconut filling into the pie shell evenly.

Sealing & Baking

Cover with top crust, seal and crimp edges. Brush with egg wash. Bake for additional 45 minutes or until golden brown.

Plating & Serving