Buko Pie | Filipino Coconut Pie

Learn how to make Buko Pie with tender young coconut meat in a creamy filling and a buttery pastry crust. This Filipino coconut pie is delicious and perfect for a midday snack or as an after-dinner dessert.

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How to Make Buko Pie

✅Ingredients

3 cups flour, sifted
1 teaspoon salt
3/4 cups lard, chilled
6 tablespoons cold water
2 tablespoons lemon juice or vinegar

PIE FILLING
1/3 cup cornstarch
1/2 cup coconut water
1/2 cup all-purpose cream
3/4 cup sugar
4 cups young coconut meat

EGG WASH
1 small egg
1 tablespoon milk

✅Instructions

In a bowl, sift flour and salt.

Add chilled lard and cut it in with a knife until it resembles 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 just enough cold water into the flour mixture while tossing lightly with a fork to form a ball.

Chill, if possible, to make for easier handling. Divide the dough into two equal parts, one for the bottom crust 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, allowing an additional inch for the edges.

Gently fold the rolled dough in half, then in quarters. 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 into 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 for 30 minutes to 1 hour before use.

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.

Dissolve the cornstarch in coconut water and set it 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, frequently stirring, for about 3 to 5 minutes or until the sauce thickens to an almost paste-like consistency. Remove from heat and allow to cool completely.

Pour the filling onto the chilled pie crust, ensuring the coconut meat is evenly distributed.

Unroll the second crust dough with parchment paper to cover the top of the pie. Cut off any excess from the edges and pinch the sides together to seal them with the crust. Using the tines of a fork, poke holes in the 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 the oven and brush the top with the egg wash. Lower the temperature to 350°F and continue baking for an additional 30-40 minutes. Remove the pie from the oven and let it cool down for the filling to set. Serve while just slightly warm.

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