The Filipino Buko Pie (or Young Coconut Pie) is specifically known to have originated in a town in Laguna. And the staple was, every time you come visit the place, you have to grab one of those super yummy and creamy desserts that they have.
It is something you cannot do everyday, undoubtedly. But now, you can learn to make this special buko pie at home and surprise your family or your friends with a special pasalubong they thought they’d only get at one place!
Continue to read the recipe article below to learn how to make this one-of-a-kind dessert. See some trivia, as well as some tips along the way for the famous and special Buko Pie.
Buko Pie and its History
The buko pie is a popular and iconic treat all over the Philippines which is composed of fresh and tender young coconut meat made into a creamy and custard-y pie, similar to the also famous American apple pie, which is where this is based from.
The famous buko pie is said to have originated in the province of Laguna–particularly in a small town called Los Baños.
It is said that a certain lady named Soledad Pahud invented this scrumptious dessert because she learned how to make apple pies when she was still living in the US. And since apples are not easily available here, a substitute ingredient–the coconut–which is very abundant here in the Philippines, is used.
Ingredients You’ll Need
For the Crust
Cold Butter
When working with the crust, it is important to note that we would be working quickly with cold ingredients. This will ensure we have a tender, flaky pie crust that’s ideal for this dish. We also recommend using butter instead of shortenings or other alternative because it tastes better and will result to better quality crust.
Cold Water
We will also apply low temperature to the water we will use to form the dough.
For the Filling
Buko (Young Coconut)
It is ideal to look for soft tender buko meat for this dish since overmatured meat tend to affect the taste and eating experience of this pie.
Aside from these, we will also be using other regular pantry ingredients like flour, cornstarch, cream, sugar, egg, and milk. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
- Oven- A conventional oven will be used to bake the buko pie. Any type will do as long as the temperature can be set and it will fit your pie mold.
In need of kitchen tools and equipment? Read this before you buy:
How to Make Buko Pie
Making buko pie is not as hard as it looks. It may look somehow overwhelming, but it can easily be done, especially with the help of this recipe. You just need to think about two main processes when making the buko pie. One is the making of the filling mixture, and then the other is making of the pie crust dough.
A good thing to note is you can make the dough first, and then let that rest for a while. While waiting for the dough to set through time, you can make your filling mixture, to save some time while making the buko pie.
It is also important to note that the cornstarch must be well-blended with the whole mixture, to avoid some lumps and for the filling to set properly once baked.
Cooking Tips
- You can make ahead of time. The buko pie does not easily get stale if stored properly. Just keep it nicely sealed and place it in the refrigerator and it will remain fresh for up to at least 5 days.
- You can serve it cold and it will still be delicious, but you can also heat in the microwave if you want that fresh taste for the buko pie.
- You can add more flavor to the buko pie by adding more ingredients such as mango syrup or pineapple syrup. If you want to make a fresh syrup (e.g. mango syrup), you can just boil dried mangoes with some sugar and wait for the consistency to become thick.
- The syrup that is produced can be strained and that will be what you will add to the filling ingredients.
How to Serve Buko Pie
Indulge in the buko pie in various ways! Warm it up fresh out of the oven, or enjoy it chilled from the refrigerator. For an extra treat, pair it with a scoop of vanilla ice cream to add a creamy contrast to the pie’s textures. If you want to complete experience, try it with a cup of barako coffee or a refreshing glass of coconut juice to flawlessly complement the pie.
How to Store and Reheat Buko Pie
Here are some storage options for your Buko pie:
- Room Temperature: If you plan to eat the pie within the next couple of days, leave it at room temperature in a cool, dry spot away from sunlight.
- Refrigerator: To prevent the pie from drying out or absorbing unwanted fridge odors, wrap it up firmly in plastic wrap or store it in an airtight container. Enjoy it within 3-4 days.
- Freezer: If you want to keep the pie for an extended period, it can be frozen for 2-3 months. Ensure that it is wrapped tightly in plastic wrap and placed in a freezer-safe container.
To reheat (thaw completely if frozen), you can use a microwave oven but I suggest that you use a conventional oven or oven toaster to restore its flakiness. Remember to set a low temperature and watch the pie as you reheat.
Other Filipino Pasalubong Recipes
For a quick reference about this recipe, see the recipe table below:
Easy Buko Pie Recipe
Equipment
- Oven
Ingredients
Pie Crust Ingredients
- 2 cups all-purpose flour
- ½ cup butter, cold
- ½ cup water, cold
- 1 tsp salt
Filling Ingredients
- ⅓ cup cornstarch
- ½ cup all-purpose cream
- 3 cups young coconut meat (buko), chopped
- ¾ cup sugar
- ½ cup water
Egg Wash Ingredients
- 1 pc egg
- ⅓ cup fresh milk
Instructions
Filling Procedure
- In a small bowl, dilute the cornstarch in the water.
- In a cooking pan over medium heat, pour-in the all-purpose cream. Add the sugar, and the chopped coconut meat. Then add-in the cornstarch mixture. Mix well until the consistency thickens.
Pie Crust Procedure
- In a mixing bowl, add-in the all-purpose flour, salt and butter. Mix until well-incorporated.
- Pour-in the water. Stir until thick consistency is achieved.
- Divide the dough into two equal parts.
- Roll the one half of the dough to flatten and widen it until enough to cover the baking pan.
- Fit the other half of the dough (the crust) into the mold and cut out the excess portion.
- Place the filling into the pan and then cover it with the fitted crust. Seal both ends together and brush with the egg wash mixture. Poke holes on the top crust using a fork.
- Bake in the preheated oven for 30 to 40 minutes at 200 C.
- Remove from the oven and allow to cool. Transfer to a serving plate or serving tray. Serve and enjoy!
Notes
Nutrition
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