Buko pie
Buko pie, from above
Non vegEggLaguna

Buko pie

Young coconut custard in a flaky crust. The road trip pie of Laguna.

90 minTime
8 gProtein each
mildSpice
The pie of Los Baños2 chapters · 1 min read

Make it your way

Grandma's wayDouble crust pie filled with young coconut custard.
The original
521kcalsame
8 gproteinsame
2 gfibresame
90minutessame

Buko pie, Laguna style.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)2½ cups
Butter¾ cup, cold
Sugar½ cup plus 2 tbsp, divided
Salt½ tsp
Waterabout 5 tbsp, ice cold
Tender coconut malai (young coconut flesh, young coconut meat)3 cups young coconut strips
Condensed milk (sweetened condensed milk)⅔ cup
Milk1 cup, or coconut water
Cornflour (cornstarch)⅓ cup
Egg1, for brushing

Method

5 steps
  1. 1Rub butter into the flour, 2 tbsp sugar and salt until crumbly. Add ice water to form a dough. Chill 30 minutes.
  2. 2Simmer the coconut with milk, condensed milk and remaining sugar. Thicken with cornflour mixed in a little water. Cool.
  3. 3Roll out two crusts. Line a pie tin, add the filling and cover with the second crust. Seal and cut vents.
  4. 4Brush with egg and bake at 190°C for 40 minutes.
  5. 5Cool at least 1 hour before slicing.
Serve it like this

Slice into wedges at room temperature so the custard holds, and serve with coffee.

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Make it a meal

What goes with Buko pie: a bread or rice, a side, something to drink and something sweet.

A little snack Lumpia shanghai60 min
A little snack Bibingka50 min
To drink Buko juice10 min
To drink Calamansi juice10 min
Something sweet Leche flan75 min
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