Buko Pie is one of the products you must try when traveling south. It’s the specialty of the Laguna Province, specifically Los Baños. It is a traditional Filipino pastry style, young-coconut-filled pie. It’s just like a coconut cream pie; the only difference is it’s made with young coconuts (buko in Filipino) and has no cream.
Estimated cooking time is 1 hour and 30 minutes.
INGREDIENTS
Crust:
· 2 cups all-purpose flour
· 1 tsp. salt · 2/3 cup shortening
· 1 piece eggyolk
· 1 tsp. vinegar
· 1/4 cup ice water
Filling:
· 4 cups coconut meat
· 1 cup coconut water
· 1 300 ml. can Sweetened Condensed Milk
· 2/3 cup cornstarch
COOKING INSTRUCTIONS
· 4 cups coconut meat
· 1 cup coconut water
· 1 300 ml. can Sweetened Condensed Milk
· 2/3 cup cornstarch
· Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
· Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
· Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
· Fit dough into a pie plate, letting sides hang.
· Roll out remaining dough for the crust.
· Set aside.
· Combine filling ingredients in a thick saucepan.
· Cook stirring constantly until thickened. Cool then pour into prepared crust.
· Cover with top crust; flute or crimp edges together to seal.
· Bake for 1 hr. at 425 degrees F.
Happy eating!
