Name: Great Filipino Buko Pie Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 ½ cups All-purpose Flour; 1 tsp Salt; 2 tbsp Sugar; ¾ cup Shortening; ¼ cup Butter (cold); ½ cup Ice water; 2 tbsp Vinegar; 1 can Sweetened Condensed Creamer; 6 cups Coconut (young meat slices); 1 cup Coconut Water; ½ cup Flour; 1 small Egg; 1 tbsp Water

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Filipino Buko Pie recipe is a favorite dessert found in Filipino kitchens and bakeries that combines pastry and coconut. This sweet treat is produced in the province of Laguna in the Philippines using fresh young coconut (“buko”) harvested and used for the filling. The Filipino Buko pie recipe is a mix of natural coconut sweetness and custard like filling encased in a golden buttery Pie crust. It’s a dessert highlighting the sweet, exotic flavors of the Philippines and served on special occasions, weddings and as a quick snack with family and friends.

The Filipino Buko Pie recipe has become a staple Filipino comfort food, frequently served at gatherings and celebrations to offer Filipinos close and far a taste of home. The secret ingredient of Filipino buko Pie may be the fresh Buko – it gives the filling a chewy, somewhat fibrous texture. Unlike other pies which call for fruit or various other fillings, the Filipino Buko pie recipe includes the natural flavors of coconut rather than some other popular Pie fillings. The fresh coconut meat gives the pie a fresh taste you are able to not get along with other ingredients.

The filling for the Filipino Buko Pie recipe will be the shredded coconut mixed with milk, sugar and a thickening agent (flour or cornstarch). This thickened, custard like combination is cooked till it is thick – complimented by chewy coconut. Textures of shredded coconut and thick custard combine to make this Filipino Buko Pie recipe a treat for the senses. Serve warm or chilled, the pie stays creamy and a dessert you are able to savor anytime of the day.

The Pie crust is among the things that makes the Filipino Buko pie recipe special from other coconut based desserts. The crust is generally created from a flour, water and butter combination, and is flaky and buttery – ideal together with the creamy coconut filling. The combination of the crumbly crust and the sweet filling makes every bite of this Filipino Buko Pie recipe enjoyable. The crust is golden brown and somewhat sharp, which provides a crunch which contrasts well with the gentle, melt-in-your-mouth filling.

The Filipino Buko Pie recipe is often served as a snack, dessert or treat during holidays and festivals. It’s a pie dear to many Filipinos as it recalls their origins and traditional flavors of the nation. It’s since become a local and touristic dessert, and many bakeries in the Philippines offer their very own variations of the Filipino Buko Pie recipe. Some may add vanilla or cinnamon or opt for the classic version that just has the natural coconut flavor.

For all those individuals who haven’t attempted the Filipino Buko Pie recipe, this is a must try dessert for fans of coconut sweets. Sweet tooth will appreciate the creamy, coconut filling with its subtle sweetness. The smooth coconut and a nice, flaky crust are indulgent and comforting. The Filipino Buko Pie recipe is more than a dessert! It is an experience that combines tastes and textures that are Filipino.

The Filipino Buko pie recipe features a coconut filling and Pie crust made from scratch. It is a dish which is good for a quick afternoon snack or a special gathering. Its creamy filling and crisp crust make this a special dessert which reflects Filipino flavors.

Table of Contents

Ingredients For the Filipino Buko Pie Recipe

Prep Time: 15minutes minsCook Time: 15minutes minsBaking Time 50minutes mins Total Time: 1hour hr 20minutes mins Course :Dessert Servings =8 slices

Pastry

All-purpose Flour
Salt
Sugar
Shortening
Butter
ce water
Vinegar

Filling

Condensed Creamer
Coconut
Coconut Water
Flour

Egg Wash

Egg
Water

Cooking Instructions For the Filipino Buko Pie Recipe

Prepare the pie crusts.

One teaspoon of fine salt, two teaspoons of sugar, three and a half cups of all-purpose flour, one cup of shortening, and one cup of cold butter

Sift the flour, sugar, and salt into a mixing basin and stir. Using a pastry cutter or fork, cut the shortening and cold butter into small pea-sized pieces and mix them into the flour.

Half a cup of ice water and two teaspoons vinegar

Mix the ice water with the vinegar. As you mix the flour until a somewhat crumbly mixture forms, gradually add the cold water. Make an effort to compress it into a ball. It shouldn’t be very soft or wet, but it should stick together. Form each of the two dough portions into a ball. Place them in the refrigerator or on a cold counter to rest for fifteen minutes.

Place a portion of the dough on a surface dusted with flour. Using a rolling pin, spread a little more flour on top and roll it out thinly, covering the entire surface of the circular baking pan, including the sides. Dust the dough’s surface with flour if it begins to adhere to the pin. After folding it in half, fold it again into a quarter.

Gently unfold the dough after lifting it and positioning the pointed portion in the center of the pan. Gently press it up to the pan’s sides and bottom. Trim extra dough from the pan’s edges. Put the dough pan in the freezer for the time being.

Prepare the filling.

Make a slurry by whisking the flour and coconut water together in a bowl.

Five to six cups of young coconut meat pieces and one can (300ml) of sweetened condensed creamer.

Add the coconut meat and sweetened condensed creamer to a pot or a saucepan set over low heat. Add the slurry white mixture gradually once it begins to simmer.

Keep cooking and stirring until it thickens significantly. However, avoid overcooking it to a paste because it will continue to thicken as it cools and then again in the oven. After turning off the heat, give the pot a good fifteen minutes to cool.
On a floured surface, roll out the remaining dough as you wait, making sure it covers the top of the round pan and slightly more.

Baking and Assembling

Preheat the oven to 180°C (360°F).

Remove the pie dough-prepared round pan and pour the coconut meat into it. To prevent creating holes or voids, you might need to use a fork or tongs to scoop out the meat and put it flat in layers. Between the coconut meat layers, spoon a little of the thickened sauce.

Roll the second dough around the rolling pin to cover. Next, unfold it over the filled pan, covering the entire top from one edge to the other. As desired, pinch and flute the edges.

One little egg and one tablespoon of water

Whisk the egg and water together in a small bowl. Any remaining flour on the top dough should be brushed off. Next, apply the egg wash to it.

Using a fork or the point of a knife, make a number of tiny holes in the top dough to allow steam to escape during baking; otherwise, a hollow dome may form beneath the top crust.

Bake for 40 to 50 minutes, or until golden brown, in a preheated oven. After 30 minutes, brush again with egg wash if the browning is uneven or too light. If it’s too brown, cover it with foil.

Before serving, take the pie out of the oven and allow it to cool for an hour or two so that it sets. Serve cold or warm.

Helpful Suggestions For the Filipino Buko Pie Recipe

The Filipino Buko Pie recipe is a delicious and rich dessert made from young coconut, often enjoyed as a special treat. To achieve the perfect texture, be sure to use fresh, tender coconut meat for the filling. If you can’t find fresh coconut, canned coconut meat can be a good substitute, but fresh offers a better, more authentic taste. When preparing the crust, ensure it is chilled before baking to prevent it from becoming too soft during baking. If you want a golden-brown crust, brush it with an egg wash before placing it in the oven.

While baking, keep an eye on the pie and rotate it halfway through for even baking. For added flavor, you can incorporate a bit of vanilla extract or almond extract into the coconut filling. The filling should be creamy yet firm, not runny, so make sure to cook it long enough to thicken. Once the pie is baked, allow it to cool completely before slicing. This Filipino Buko Pie recipe is best served chilled, which helps to set the filling and make it easier to cut. Whether for special occasions or as an everyday dessert, this pie is sure to impress with its comforting, coconut-filled goodness.

Storage Instructions For the Filipino Buko Pie Recipe

To store the Filipino Buko Pie recipe, allow the pie to cool completely before placing it in an airtight container. It’s best to keep the pie in the refrigerator, where it can stay fresh for up to 3 days. The coconut filling may become firmer after refrigeration, so you may want to allow the pie to sit at room temperature for a few minutes before serving for a softer texture.

If you want to store the pie for a longer period, you can freeze it. To freeze, wrap the pie tightly in plastic wrap and then in foil, ensuring no air can enter. The Filipino Buko Pie can be stored in the freezer for up to a month. When ready to serve, allow the pie to thaw in the refrigerator overnight, and then bring it to room temperature for the best texture. It’s not recommended to reheat the pie, as this can alter the consistency of the filling and crust. For best results, serve the pie fresh or within a few days of making it.

FAQ For the Filipino Buko Pie Recipe

Question: Can I use frozen coconut for the Filipino Buko Pie Recipe?

A: Yes, you can use frozen coconut for the Filipino Buko Pie Recipe if fresh coconut is unavailable. Just ensure it’s thawed and drained well before using it in the filling.

Question: Can I make the Filipino Buko Pie Recipe without a pre-made crust?

A: Yes, you can make the Filipino Buko Pie Recipe with a homemade crust if you prefer. Prepare the crust ahead of time, making sure it’s chilled before baking to prevent it from becoming too soft during cooking.

Question: How do I prevent the Filipino Buko Pie Recipe crust from becoming soggy?

A: To prevent a soggy crust, ensure the coconut filling is cooked until thickened before placing it in the pie shell. Also, you can blind bake the crust for a few minutes before adding the filling.

Question: Can I use other types of filling for the Filipino Buko Pie Recipe?

A: While the traditional Filipino Buko Pie Recipe uses young coconut, you can try using other fillings like sweetened condensed milk mixed with cream for a different take. However, the coconut is what gives the pie its signature flavor.

Question: How can I make the Filipino Buko Pie Recipe sweeter?

A: To make the Filipino Buko Pie Recipe sweeter, you can increase the amount of sugar in the filling. You can also add a bit of condensed milk for a richer, sweeter taste.