Buko Pie (Filipino Coconut Pie)
User Reviews
4
Buko Pie (Filipino Coconut Pie)
Description
Buko Pie (Filipino Coconut Pie) combines a flaky crust made with chilled lard, flour, salt, and an acid such as lemon juice to create a tender base. The filling blends young coconut meat with a thickened sweet sauce made from coconut water, cream, sugar, and cornstarch. Careful simmering prevents curdling while thickening the sauce to a paste consistency. The filling is cooled before assembling the pie to prevent the crust from tearing during baking.
The texture contrast between the buttery, crisp crust and the creamy, tender coconut filling defines this pie. The young coconut pieces should be chunky for a satisfying bite, emphasizing the fresh coconut taste.
To steam the crust evenly, poking holes in the top and brushing with egg wash before baking encourages an appealing golden color and proper venting of steam. The pie is baked until golden and cooled to set the filling before slicing.
This dessert highlights the use of young coconut meat, requiring careful preparation to maintain texture and flavor. The use of acid in the dough inhibits gluten formation, contributing to the crust's softness. Handling cold ingredients and chilling the dough helps in maintaining the flaky structure.
Ingredients
FLAKY PIE CRUST
- 3 cups all-purpose flour sifted
- 1 teaspoon salt
- ¾ cups lard chilled
- 6 tablespoons water cold
- 2 tablespoons lemon juice or vinegar
PIE FILLING
- ⅓ cup cornstarch
- ½ cup coconut water
- ½ cup all-purpose cream
- ¾ cup sugar
- 4 cups young coconut meat
EGG WASH
- 1 small egg
- 1 tablespoon milk
Instructions
PIE FILLING
- Dissolve the cornstarch in coconut water and set aside.
- In a saucepan over medium-low heat, combine the cream and sugar and bring to a simmer. Cook until sugar is completely dissolved.
- Add the coconut meat.
- Slowly add the coconut water with cornstarch, stirring regularly. Cook, stirring frequently, for about 3 to 5 minutes or until the sauce thickens to almost paste-like consistency.
- Remove from heat and allow to cool completely.
FLAKY PIE DOUGH
- In a bowl, sift flour and salt.
- Add chilled lard and cut in with a knife until resembling small peas. Make sure they are not too small or the crust will be crumbly.
- Add lemon juice or vinegar to the cold water and sprinkle in just enough cold water to the flour mixture, while tossing lightly with a fork, to form a ball.
- Chill, if possible, to make for easier handling. Divide into two equal parts, one for the bottom and one for the top crust.
- Take 1 part of the pie dough and place it on a floured surface. Roll it out thinly to fit a 28x4 cm pie pan with additional inch allowance for the edges.
- Gently fold the rolled dough in half and then in a quarter. Place the dough on top of the pie pan with the pointed part precisely in the middle. Unfold the pie dough and gently fit the dough on the bottom and sides of the plate without tearing it.
- Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour before using.
- Take the remaining half of the dough and roll it forming a circle with the same diameter as the top of the pie pan (28cm). Place the dough on parchment paper and roll it together into a cylinder. Refrigerate until ready to use.
ASSEMBLY AND BAKING
- Preheat to 425 F.
- Pour the filling on the chilled pie crust, making sure that the coconut meat is evenly distributed.
- Unroll the second crust dough with the parchment paper to cover the top of the pie. Cut the excess from the edges, if any, and pinch the sides to seal together with the crust.
- Using tines of a fork, poke holes on top crust to serve as vents for the steam while baking.
- Bake in a 425 F oven for 10 minutes.
- In a small bowl, whisk together the egg and milk. Remove the pie from oven and brush the top with the egg wash.
- Lower the temperature to 350 F and bake for another 30-40 minutes.
- Remove pie from oven and let it cool down for the filling to set. Serve warm or cold.
Notes
- Choose young coconuts with ample, tender meat and remove it carefully with a spoon for chunky pieces.
- Simmer the filling gently without boiling to avoid curdling or separation of cream.
- Cool the filling completely before filling the crust to prevent tearing from steam.
- Incorporate lemon juice or vinegar in the dough to keep the crust tender by limiting gluten formation.
- Use very cold ingredients and work quickly to maintain a flaky crust; chill the dough if it warms up too much.
- Seal the pie edges firmly and poke holes in the top crust for steam vents during baking.
- Brush the pie with egg wash after initial baking for a golden finish, and cool fully before serving to let the filling set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 38mg | 13% |
| Sodium | 330mg | 14% |
| Potassium | 254mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 39mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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