Buko Pie Recipe
Filipino · Dessert · 80 min total
A classic Filipino pie filled with tender young coconut meat and sweetened cream, encased in a flaky crust. This recipe captures the authentic taste of a beloved dessert.
30
min prep
min prep
50
min cook
min cook
8
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 2 cups fresh young coconut meat (buko), shredded
- 1 cup coconut water (from the young coconut)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 cup cornstarch
- 1/4 teaspoon vanilla extract
- 1 egg yolk, beaten (for egg wash)
Instructions
- Make the crust: In a bowl, mix flour and salt. Cut in cold butter using a pastry blender until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Make the filling: In a saucepan, combine coconut water, sweetened condensed milk, evaporated milk, and cornstarch. Whisk until smooth. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat, stir in shredded coconut and vanilla. Let cool completely.
- Preheat oven to 375°F (190°C). Roll out half of the dough on a floured surface to fit a 9-inch pie pan. Transfer to pan and trim edges.
- Pour cooled filling into the crust. Roll out remaining dough for top crust. Place over filling, seal edges, and cut slits for steam. Brush with egg wash.
- Bake for 40-45 minutes until golden brown. Cool on a wire rack before serving.
Tips
- Use young coconuts for the best texture; canned young coconut can be substituted.
- For a flakier crust, keep butter very cold and handle dough minimally.
- Store leftover pie in the refrigerator for up to 3 days.
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