Flaky Filipino Buko Pie with Coconut Custard Filling
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
For the Coconut Custard Filling
For the Egg Wash
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
Flaky Filipino Buko Pie with Coconut Custard Filling
Flaky Filipino Buko Pie with Coconut Custard Filling
Serving
Serve warm or at room temperature, sliced into generous wedges.