Buko Pie (Filipino Coconut Pie)

The aromatic scent of freshly baked pie wafts through your home, drawing everyone to the kitchen. Buko Pie (Filipino Coconut Pie) is a delightful treat that combines a flaky crust with a rich coconut filling and takes about an hour to prepare. This recipe works beautifully because the combination of young coconut and cream creates a luscious texture that melts in your mouth.

This recipe is perfect for coconut lovers and those looking to impress at gatherings. It’s great for family celebrations or casual afternoons with friends. You can prepare the pie crust ahead of time and store it in the fridge until you’re ready to fill and bake.

Why You’ll Love This Recipe

• The flaky pie dough provides a satisfying crunch.
• Fresh young coconut meat adds a unique flavor.
• The creamy filling is rich yet light.
• It’s a wonderful twist on traditional pies.

What You’ll Need

Gather the following ingredients to create your own Buko Pie:

For the Pie Dough

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

For the 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, shredded
• 1 small egg
• 1 tablespoon milk

Use butter as a substitute for lard if desired.

Substitutions & Swaps

• Use unsweetened coconut for a richer flavor.
• Swap lard for unsalted butter for a different taste.
• Vinegar can be replaced with apple cider vinegar.
• Whipping cream works in place of all-purpose cream.

How to Make It

Prepare to experience the joy of baking with these simple steps.

1. Make the pie dough

Combine the sifted flour and salt in a mixing bowl. Add the chilled lard and mix until the texture resembles coarse crumbs.

2. Add liquid ingredients

Stir in the cold water and lemon juice (or vinegar) gradually until the dough comes together.

3. Chill the dough

Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes. This helps the gluten relax for a flakier crust.

4. Prepare the filling

In a separate bowl, whisk together cornstarch, coconut water, all-purpose cream, and sugar until smooth.

5. Incorporate coconut meat

Fold in the shredded young coconut meat, and mix in the small egg and milk until everything is well combined.

6. Roll out the dough

On a lightly floured surface, roll out the chilled dough to fit your pie dish.

7. Assemble the pie

Place the rolled dough into the pie dish, trim excess dough, and pour the coconut filling into the crust evenly.

8. Bake the pie

Preheat your oven to 350°F (175°C) and bake for 45 to 50 minutes, or until the top is golden brown and the filling is set.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 2 months.
Reheat: Bake at 350°F (175°C) for 10-15 minutes.

Tips for Best Results

• Use cold ingredients for the pie dough to enhance crispness.
• Let the pie cool entirely before slicing for cleaner cuts.
• Experiment with different coconut varieties for unique flavors.

Serving Suggestions

• Serve with whipped cream for added indulgence.
• Pair with a scoop of vanilla ice cream.
• Enjoy as a sweet treat at coffee breaks or dessert at celebrations.