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Flaky Filipino Buko Pie with Coconut Custard Filling

Name: Flaky Filipino Buko Pie with Coconut Custard Filling
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: All-purpose flour, 2 ½ cups; Unsalted butter, 1 cup, chilled and cubed; Salt, 1 tsp; Sugar, 2 tbsp; Ice water, 6–8 tbsp; 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, 2; Vanilla extract, 1 tsp; Egg, 1; Milk, 2 tbsp

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

4.3(361 reviews)

·By Ethan Brooks·October 30, 2025

Flaky Filipino Buko Pie with Coconut Custard Filling — Dessert served and photographed from above

Prep

40 min

Cook

2 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pastry Crust

For the Coconut Custard Filling

For the Egg Wash

Nutrition

Per serving

Calories: 587 kcal
Protein: 9.88 g
Carbs: 64.5 g
Fat: 32.63 g
Fiber: 2.63 g

Whole recipe

Total

Calories: 4692 kcal
Protein: 79 g
Carbs: 516 g
Fat: 261 g
Fiber: 21 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
All-purpose flour 2 ½ cups	1140	32	240	3	8
Unsalted butter 1 cup, chilled and cubed	1628	2	1	184	0
Salt 1 tsp	0	0	0	0	0
Sugar 2 tbsp	96	0	25	0	0
Ice water 6–8 tbsp	0	0	0	0	0
Young coconut meat 2 cups, shredded	560	6	40	44	10
Coconut water 1 cup	46	2	9	0	3
Evaporated milk 1 ½ cups	340	20	26	16	0
Sugar ¾ cup	580	0	150	0	0
Cornstarch 3 tbsp, dissolved in 2 tbsp water	90	0	22	0	0
Egg yolks 2	110	10	1	8	0
Vanilla extract 1 tsp	12	0	0	0	0
Egg 1	70	6	1	5	0
Milk 2 tbsp	20	1	2	1	0

These are estimations, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Pastry Crust

1
Mix Dry Ingredients
In a large bowl, mix flour, salt, and sugar.
Tip: Ensure all your pastry ingredients are ice cold before starting for the flakiest crust.
2
Cut in the Butter
Cut in the chilled butter until the mixture resembles coarse crumbs.
Tip: Use a fork to blend butter and dry ingredients for a flakier texture.
3
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

1
Heat Coconut Mixture
In a saucepan, combine coconut water, evaporated milk, and sugar. Bring to a simmer over medium heat.
2
Thicken Custard
Stir in the cornstarch mixture until the custard thickens, roughly 5-7 minutes.
3
Finish Filling
Remove from heat; add egg yolks and vanilla, stirring until smooth. Fold in coconut meat.

How to Make Flaky Filipino Buko Pie with Coconut Custard Filling

Total time: 2 h 40 min · Yields 8 servings

1
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.
2
Filling the Pie
Pour the cooled coconut filling into the pie shell evenly.
3
Sealing & Baking
Cover with top crust, seal and crimp edges. Brush with egg wash. Bake for additional 45 minutes or until golden brown.