Buko Pie is a popular recipe among Filipinos. The pie crust is baked with young coconut or called “buko” – in Tagalog. The buko pie recipe is a bit similar to cream pie except that the other pie uses evaporated milk with sugar or condensed milk rather than coconut. There are also variations in designing the top part of your buko pie. You can do the full cover crust or the semi-basket look crust.
The Buko Pie is a must-try recipe in the Philippines.
Single Buko Pie Crust (just double the recipe if you need more crust)
- 1 cup all purpose flour
- 1/2 tsp. sugar
- 1/4 cup margarine
- 2-3 Tbsp water
Buko Pie Filling:
- 2 cups coconut water
- 1 cup sugar
- 1/3 cup cornstarch dissolved in 1/4 cup water
- 2 cups shredded young coconut
- 1 tsp vanilla
- egg wash
Procedures for Buko Pie Filling:
1. Turn on heat. Put the coconut water in a sauce pan and dissolve the sugar. Add the shredded coconut, vanilla and cornstarch. Bring to a boil until almost thick. Set aside
Procedures for Buko Pie Crust:
1. Combine flour and sugar. Mix the margarine thoroughly.
2. Add water little by little until it can be shaped into a soft ball.
3. Roll out and fit into the pie plate. Press the every side with fork and Prick the bottom.
4. Add the Buko pie filling.
5. Cut extra dough to fit it into the buko pie plate. Save the dough.
6. Roll out the extra dough and cut it into strips. Put it on top of the buko pie with a semi-basket look design.
7. Preheat oven. Bake it to 180°C for 25-30 minutes or until golden brown.
For more details, please see the Buko Pie Recipe video below: