Buko Pie

Buko Pie is a traditional Filipino dessert known for its creamy coconut filling encased in a buttery, flaky crust. Originating from the Laguna province in the Philippines, this dessert has become a beloved treat throughout the country. Often purchased as a pasalubong (souvenir) by travelers from the region, Buko Pie showcases the rich, tropical flavor of young coconuts, or "buko." Over the years, it has become a symbol of Filipino culinary ingenuity, transforming simple ingredients into a delightful dessert that is loved by many. Whether enjoyed warm or chilled, Buko Pie remains a staple at family gatherings and celebrations.

Ingredients

• All-Purpose Flour
• Unsalted Butter (chilled and cubed)
• Sugar
• Salt
• Egg Yolk
• Ice Water
• Young Coconut Meat (freshly grated)
• Coconut Water
• Evaporated Milk
• Cornstarch
• Vanilla Extract

Preparation for the Pie Crust

1. In a large bowl, combine all-purpose flour, sugar, and salt.
2. Add chilled butter cubes and cut into the flour mixture using a pastry cutter until it resembles coarse crumbs.
3. Add the egg yolk and gradually mix in ice water, one tablespoon at a time, until the dough begins to come together.
4. Turn the dough onto a floured surface and gently knead until smooth. Divide the dough into two, flatten them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preparation for the Coconut Filling

1. In a saucepan, combine coconut water and sugar. Bring to a boil, stirring until the sugar dissolves.
2. In a small bowl, dissolve cornstarch in a bit of water and add it to the saucepan, stirring constantly until the mixture thickens.
3. Add the young coconut meat and evaporated milk. Stir well to combine.
4. Stir in the vanilla extract and remove the saucepan from heat. Allow to cool.

Assembly and Baking

1. Preheat your oven to 375°F (190°C).
2. On a floured surface, roll out one dough disk to fit a 9-inch pie plate. Place the dough into the plate, leaving some overhang.
3. Pour the cooled coconut filling into the crust.
4. Roll out the second dough disk and place it over the filling. Trim any excess dough, leaving a 1-inch overhang. Tuck the top crust under the bottom crust and crimp the edges to seal.
5. Cut small slits in the top crust to allow steam to escape.
6. Bake in the preheated oven for 45 minutes or until the crust is golden brown. Use a timer to ensure precise baking time.
7. Allow the pie to cool on a wire rack before serving.

How to Enjoy

Buko Pie can be enjoyed either warm or chilled. For a comforting experience, serve it warm with a scoop of vanilla ice cream or enjoy it chilled for a refreshing dessert on a hot day. Pair it with a cup of tea or coffee for a delightful afternoon snack. Its unique texture and flavor showcase the versatility and richness of Filipino cuisine, making it a perfect addition to any dessert table.