Buko Pie Recipes

BUKO PIE RECIPE

Steps:

• Sift the flour and salt into a large bowl.
• Cut the chilled butter into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until the consistency resembles coarse meal with visible bits of butter.
• Mix the egg into the flour mixture until fully incorporated.
• Pinch off a small handful of dough. If it does not hold together, sprinkle the dough with ice water. Blend the water gently into the dough until it just holds together.
• Place the dough out onto a clean lightly floured work surface. Divide the dough in half and pat each into a disk about half an inch thick. Wrap each disk in plastic wrap and refrigerate until firm, at least an hour or up to two days.
• In a small bowl, whisk together coconut juice and cornstarch until smooth.
• In a large saucepan over medium heat, combine the heavy cream and sugar and bring just to a simmer, stirring to dissolve the sugar, about 3 minutes. Add the coconut and bring back to a simmer, stirring. Slowly pour in the coconut juice-cornstarch mixture, stirring constantly, until thickened, about 2 minutes. Transfer to a bowl and let cool completely.
• Soften pie dough at room temperature. Roll out each disk of dough on a lightly floured work surface with a lightly floured rolling pin into a 12-inch circle. Line a 9-inch pie pan with the pastry, pressing the crust into the sides and bottom of the pan. Refrigerate for at least 1 hour.
• Preheat the oven to 425 degrees F.
• Pour in the cooled buko filling, spreading the filling out evenly over the crust. Fit the second dough circle on top of the pie and roll the edge of the top crust under the edge of the bottom crust, fluting the edges.
• In a small bowl, beat the egg yolk with the milk to make the egg wash. Brush the top of the pie with the egg wash. Using a kitchen fork or a paring knife, prick 6 vent holes in the top of the pie.
• Place the pie on a baking sheet and bake for 15 minutes, then lower the oven temperature to 350 degrees F and bake until the crust is golden brown, 30 to 40 minutes. Cool on a wire rack before serving.

BUKO (YOUNG COCONUT) PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.

FILIPINO YOUNG COCONUT PIE (BUKO PIE)

Steps:

• Chill pie crusts until ready to use.
• Cut away the husk from the coconuts and drain the juice (refrigerate juice and drink later). Break open the coconuts and carefully remove the white pulp. Put the pulp into a food processor and pulse until the pulp is cut into very small pieces. Pour into a large microwave-safe bowl.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake the empty pie crusts for 10 minutes, then remove, and let sit while the filling is being prepared.
• Add coconut cream, condensed and evaporated milk, and salt to the coconut pulp and mix with a wooden spoon to avoid metal discoloring the coconut pulp. Beat eggs in a separate bowl with an electric mixer until foamy. Add cornstarch and mix fully until lumps are gone. Pour the egg mixture into the coconut mixture.
• Place bowl in the microwave and heat on low setting, stirring occasionally, until mixture has come to a boil and thickened, 2 to 5 minutes. Remove bowl from the microwave and stir in vanilla. Pour mixture into the 2 pie crusts.
• Bake in the preheated oven until coconut custard is set and the temperature in the middle of the coconut custard is 160 degrees F (71 degrees C), about 20 minutes.
• Remove from the oven and cool to room temperature, about 30 minutes. Refrigerate so they are completely chilled before serving, at least 1 hour.