Buko Pie

Buko Pie Recipe - Delicious Filipino Dessert

Region / culture: Philippines | Preparation time: 60 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Buko Pie is a popular Filipino dessert made with young coconut meat and juice, condensed milk, and a flaky pie crust. This delicious treat is a favorite among locals and tourists alike, known for its sweet and creamy filling encased in a buttery crust.

History

Buko Pie originated in the province of Laguna in the Philippines, where it is believed to have been created by a local baker in the 1900s. The name "Buko" is derived from the Filipino word for young coconut, which is the main ingredient in this delectable dessert. Over the years, Buko Pie has become a staple in Filipino cuisine and is often enjoyed during special occasions and celebrations.

Ingredients

Pie crust

3 cups flour
2.5 tbsp sugar
0.75 tsp salt
0.75 cup vegetable shortening
0.5 cup ice water
3 egg yolks

Filling

2 cups young coconut, shredded
0.5 cup young coconut juice
0.5 cup condensed milk
0.67 cup evaporated milk
4 tbsp sugar
1 tsp pure vanilla extract
0.5 cup cornstarch + 0.5 cup cold milk

How to prepare

Pie crust

To make the pie crust, combine flour, salt, and sugar in a bowl.
Cut in shortening with a pastry blender until the mixture is crumbly.
Combine egg yolks and ice water and blend into the flour mixture until it forms a dough.
Add a little more water if the dough is still crumbly.
Divide the dough into two (2) equal portions and wrap them in plastic film. Refrigerate for 30 minutes.
Roll out the dough to make two (2) crusts, about 0.25 inch thick.
Cover the bottom of a pie pan evenly with one (1) pie crust and cut off any excess around the pan.
Evenly prick the pie crust all over using a fork and bake in a preheated oven at 450°F (232°C) for 10 – 12 minutes.
Set aside and let it cool completely.

Pie filling

Combine the pie filling ingredients, except the cornstarch mixture, in a deep saucepan.
Cook over medium heat, stirring constantly.
When it starts boiling gently, add the cornstarch mixture, stirring continually until the combined mixture thickens.
Pour the mixture evenly into the prepared pie crust.
Top the pie pan with the remaining prepared pie crust and seal the edges using a fork or crimp the pie edge using your fingers.
Brush the top of the pie with an egg wash and bake at 400°F (204°C) until the crust turns golden brown.
Allow it to cool completely and then refrigerate until firm.
Top with whipped cream and toasted sweetened coconut flakes just before serving.

Variations

Add a sprinkle of cinnamon or nutmeg to the filling for a warm and spicy flavor.
Substitute the condensed milk with coconut cream for a dairy-free version of Buko Pie.
Top the pie with a crumble topping made with oats, flour, and butter for a crunchy twist.

Cooking Tips & Tricks

Make sure to refrigerate the pie crust dough before rolling it out to ensure a flaky and tender crust.

- Be sure to seal the edges of the pie crust well to prevent the filling from leaking out during baking.

- Brushing the top of the pie with an egg wash before baking will give it a beautiful golden brown color.

- Allow the pie to cool completely before serving to allow the filling to set and the flavors to meld together.

Serving Suggestions

Buko Pie is best enjoyed warm with a dollop of whipped cream on top. It pairs well with a cup of hot coffee or tea for a delightful afternoon treat.

Cooking Techniques

Blind bake the pie crust before adding the filling to prevent it from becoming soggy.

- Use a pastry blender to cut in the shortening for a flaky and tender crust.

- Stir the filling constantly while cooking to prevent it from burning or sticking to the pan.

Ingredient Substitutions

Use butter instead of vegetable shortening for a richer flavor in the pie crust.

- Replace the evaporated milk with coconut milk for a more pronounced coconut flavor in the filling.

- Swap the sugar with honey or maple syrup for a natural sweetener in the pie.

Make Ahead Tips

Buko Pie can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven before serving for a fresh and delicious dessert.

Presentation Ideas

Serve Buko Pie on a decorative platter garnished with fresh mint leaves and a sprinkle of powdered sugar for an elegant presentation. You can also drizzle caramel sauce or chocolate syrup on top for an extra indulgent touch.

Pairing Recommendations

Buko Pie pairs well with a scoop of vanilla ice cream or a glass of cold milk for a classic dessert combination. For a more adventurous pairing, try serving it with a scoop of coconut sorbet or a shot of espresso for a refreshing contrast.

Storage and Reheating Instructions

Store leftover Buko Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (177°C) for 10-15 minutes or until warmed through. Alternatively, you can microwave individual slices for 30 seconds to 1 minute until heated.

Nutrition Information

Calories per serving

Each serving of Buko Pie contains approximately 350 calories, making it a decadent treat best enjoyed in moderation.

Carbohydrates

Each serving of Buko Pie contains approximately 45 grams of carbohydrates, mainly from the flour in the pie crust and the sugars in the filling.

Fats

Buko Pie is a rich dessert, with each serving containing around 20 grams of fat, primarily from the vegetable shortening in the crust and the coconut milk in the filling.

Proteins

A serving of Buko Pie provides about 5 grams of protein, mainly from the young coconut meat and milk used in the filling.

Vitamins and minerals

Buko Pie is a good source of vitamins and minerals, including vitamin C, vitamin E, and potassium from the young coconut meat and juice.

Alergens

Buko Pie contains dairy (milk) and eggs, which may be allergens for some individuals. It is important to check for any allergies before consuming this dessert.

Summary

Buko Pie is a delicious dessert that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a satisfying treat for those with a sweet tooth.

Summary

Buko Pie is a delightful Filipino dessert that combines the sweet and creamy flavors of young coconut with a flaky pie crust. With its rich filling and buttery crust, this dessert is sure to satisfy your sweet cravings and impress your guests. Enjoy a slice of Buko Pie with a cup of coffee or tea for a truly indulgent treat.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, much like today, when I stumbled upon the secret to making the most delicious Buko Pie. I had always been a lover of all things coconut, so when I heard about this famous Filipino dessert, I knew I had to learn how to make it.

I had searched high and low for the perfect recipe, asking friends and family members if they had any tips or tricks to share. But it wasn't until I visited a small village in the Philippines that I finally discovered the secret to making the best Buko Pie.

I was wandering through the bustling market, taking in all the sights and smells of the exotic fruits and spices, when I stumbled upon a tiny little bakery tucked away in a corner. The sweet aroma of freshly baked pastries wafted through the air, drawing me closer to the entrance. As I peeked inside, I saw an elderly woman kneading dough and mixing coconut filling with a skill and precision that could only come from years of practice.

Intrigued, I approached the woman and asked her if she could teach me how to make Buko Pie. She smiled warmly and invited me into her humble kitchen, where she shared with me the ancient recipe that had been passed down through generations of her family.

The key to making the perfect Buko Pie, she explained, was in using the freshest ingredients and taking the time to prepare them with love and care. She showed me how to crack open a young coconut and scrape out the tender flesh, how to mix it with just the right amount of sugar and coconut milk to create a creamy filling that would melt in your mouth.

As we worked together, she shared stories of her own grandmother, who had taught her the art of baking when she was just a little girl. She told me about the traditions and customs of her village, and how food played such an important role in bringing people together and creating lasting memories.

By the time the pie was ready to be baked, I felt like I had been welcomed into her family and had gained a new appreciation for the culinary arts. The aroma of the buttery crust and sweet coconut filling filled the room, and I knew that I had discovered a treasure that would stay with me for the rest of my days.

Since that fateful day, I have made Buko Pie countless times, sharing it with friends and family members who have all marveled at its rich flavor and velvety texture. Each time I make it, I think back to that little bakery in the Philippines and the kind woman who took me under her wing and taught me the secret to making the perfect dessert.

As I sit here now, surrounded by the memories of a lifetime spent in the kitchen, I am grateful for all the lessons I have learned and the recipes I have collected along the way. And as I take a bite of the Buko Pie that is cooling on the windowsill, I am reminded once again of the power of food to bring people together and create moments of joy and connection that will last a lifetime.