Buko Pie

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.



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

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.