Buko Pie

Description

Buko is the tagalog term for young coconut. Buko pie is one of the most must-try product and specialty of Laguna. It is also one of the very few pastries that the Filipino enjoys.

Buko Pie

Ingredients

Pie crust

• 3 cups flour
• 2½ tbsp sugar
• ¾ tsp salt
• ¾ cup vegetable shortening
• ½ cup ice water
• 3 egg yolks

Filling

• 2 cups young coconut, shredded
• ½ cup young coconut juice
• ½ cup condensed milk
• ⅔ cup evaporated milk
• 4 tbsp sugar
• 1 tsp pure vanilla extract
• ½ cup cornstarch + ½ cup cold milk

Directions

Pie crust

1. To make the pie crust, combine flour, salt and sugar in a bowl.
2. Cut in shortening with a pastry blender until mixture is crumbly.
3. Combine egg yolks and ice water and blend into flour mixture until it turns into dough.
4. Add a little more water if dough is still crumbly.
5. Divide dough into two (2) equal portions and wrap in plastic film. Refrigerate for 30 mixtures.
6. Roll out dough to make two (2) crusts, about ¼ inch thick.
7. Cover bottom of pie pan evenly with one (1) pie crust, and cut-off excess around the pan.
8. Evenly prick the pie crust all over using a fork and bake in a pre-heated oven at 450°F for 10 – 12 minutes.
9. Set aside and cool completely.

Pie filling

1. Combine pie-filling ingredients except cornstarch mixture in a deep saucepan.
2. Cook over medium heat, stirring constantly.
3. When boiling gently, add cornstarch mixture, stirring continually until combined mixture has thickened.
4. Pour mixture evenly into prepared pie crust.
5. Top the pie pan with the remaining prepared pie crust, and seal edges using a fork or crimp the pie edge using your fingers.
6. Brush the top of pie with an egg-wash and bake at 400°F until crust turns golden brown.
7. Allow to cool completely and then refrigerate until firm.
8. Top with whipped cream and toasted sweetened coconut flakes just before serving.