Buko Pie is a popular Filipino delicacy from the southern regions of Luzon especially in Laguna Province. Tourists and locals travel to Laguna for the pie. They buy extra to take home. It’s a traditional pasalubong or homecoming gift.
Buko Pie is a 2 crusted pie filled with creamy coconut juice, soft young coconut meat, evaporated milk, sugar and cornstarch. Buko Pie is an excellent mid-afternoon snacks, paired with your favorite coolers.
If you’re looking for more merienda recipes check out our Merienda Series including “Halo-Halo ” Filipino Iced Mixed Fruit Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Bibingka Galapong, Puto Cheese (Steamed Rice Cake with Cheese), Mais con Yelo – Refreshing Filipino Snack, Bananas in Syrup – Minatamis na Sabang Saging, Banana Que – Fried Banana Skewers, Pancit Palabok – Filipino Noodle Dish, Biko (Sweet Rice Cake) Treat, Filipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice Porridge, Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings, Chicharon (Crispy Pork Rinds) Recipe and Chicharon (Crispy Pork Rinds)!
2 cups all-purpose flour
1/2 cup margarine or butter, cut into thin slices
1/4 cup shortening
1 tsp. sugar
1/2 tsp. salt
5-6 tbsp. cold water
1 egg for eggwash
2 cups grated buco (young coconut meat) – You can buy this frozen at Asian Markets
1 cup buco water/juice – You can buy it in cans or frozen at Asian Markets
1 cup evaporated milk
1/3 cup cornstarch
1/2 cup sugar
1 tsp. vanilla
Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.
– In a saucepan, combine sugar and cornstarch then add milk and buco water. Cook over medium heat until thickened.
– Add vanilla and grated buco meat. Cook for another 5 minutes and set aside to cool.
For the Crust
– In a bowl combine flour, sugar and salt.
– Cut in the butter and shortening until the mixture looks like coarse crumbs.
– Add a tbsp. of water one at a time. Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.
– Form into two balls, one of which should be bigger than the other.
– Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Fill with the buco mixturethen set aside.
Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.
Using a fork or knife, prick holes on the top crust so that steam can escape while baking.
Brush the top crust with eggwash. (beat egg to make egg wash)
Bake for about 30-40 minutes or until golden brown.
Allow to cool before slicing.
Share and Enjoy!!!