Best Filipino Young Coconut Pie Buko Pie Recipes

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.

BUKO PIE (FILIPINO YOUNG COCONUT PIE) RECIPE BY TASTY

Steps:

• Make the pie crust: In a large bowl, whisk together the bread flour, 3 tablespoons sugar, and the salt. Add the cream cheese and rub into the flour with your fingertips until there are no large chunks left. Add the butter and rub into the flour with your fingertips until only pea-sized pieces remain.
• Add half of the ice water and work into the flour mixture, pressing down with your palms to incorporate. Add the remaining ice water and gently knead to form a dough.
• Divide the dough in half (about 370 grams per portion) and shape into ½-inch-thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 3 days (or freeze for up to 1 week).
• Make the buko filling: Drain the juice from the packages of buko, reserving ¾ cup. Add the buko to a large bowl.
• In a medium saucepan, whisk together the flour, cornstarch, salt, whole milk, and reserved coconut juice, making sure there are no lumps (if any lumps do form, pass the mixture through a fine-mesh sieve to remove). Cook over medium heat, whisking continuously, until thickened, 10-12 minutes. As the mixture thickens, you may want to switch to a wooden spoon for easier stirring.
• Remove the pot from heat and stir in the cold butter until melted and incorporated. Stir in the condensed milk until smooth.
• Pour the custard over the buko and stir to coat. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the refrigerator to cool completely, about 1 hour. The filling will keep in the refrigerator for up to 3 days.
• Assemble the pie: On a lightly floured surface, roll a portion of dough out to a 13-inch round, about ⅛ inch thick. Repeat with the remaining dough.
• Transfer a dough round to a 9-inch pie tin, trimming the edges so there's about ¼ inch of dough overhanging the edges of the tin. Pour the buko filling into the crust. Brush the edges of the pie dough with the egg wash. Place the remaining dough round on top of the pie and press the edges together gently to seal. Trim the edges to ¼ inch, then pinch the edges together and crimp as desired. Use a paring knife to cut vents in the top of the pie.
• Freeze the pie for 2 hours before baking (or wrap tightly and keep in the freezer for up to 1 month).
• Arrange an oven rack in the center position. Preheat the oven to 400°F (200°C).
• Place the buko pie on a baking sheet, then brush the top with egg wash. If desired, sprinkle the remaining 2-3 tablespoons of sugar on top.
• Bake the pie for 15 minutes, then reduce the temperature to 350°F (180°C) and continue baking for another 65 minutes, until golden brown. Let cool for at least 30 minutes.
• Slice and serve.
• Enjoy!