Buko Pie Recipe

Cook Time: 3 hours 5 minutes  

   Prep Time: 40 minutes

Buko Pie Ingredients

Buko Pie Instructions

  1. In a large bowl, combine 1 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt for the crust.
  2. Add 1/2 cup cold unsalted butter, cubed, to the flour mixture. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  3. Drizzle in 1/4 cup ice water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork.
  4. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
  5. In a saucepan, combine 1 cup coconut water, 1 cup heavy cream, 1/2 cup sweetened condensed milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon sea salt. Whisk until smooth.
  6. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.
  7. Remove from heat and immediately whisk in 1/4 cup unsalted butter, 1/2 teaspoon vanilla extract, 1 tablespoon fresh lime juice, and 1/2 teaspoon grated lime zest until fully incorporated.
  8. In a small bowl, lightly beat 2 large eggs. Gradually whisk a few spoonfuls of the hot coconut mixture into the eggs to temper them, then slowly pour the egg mixture back into the saucepan, whisking constantly.
  9. Return the saucepan to low heat and cook for 2 more minutes, stirring constantly, until the filling is thick and glossy.
  10. Remove from heat and fold in 2 cups shredded young coconut meat (buko) until evenly distributed. Let the filling cool to room temperature.
  11. Preheat your oven to 375°F (190°C).
  12. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges as desired.
  13. Pour the cooled coconut filling into the prepared crust, smoothing the top with a spatula.
  14. In a small bowl, whisk together 1 egg yolk and 1 tablespoon heavy cream to make the egg wash. Brush the edges of the crust with the egg wash for a golden finish.
  15. Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set but still slightly wobbly in the center.
  16. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to set.
  17. Once fully cooled, slice the buko pie and serve. Enjoy!

Estimated Calories: 330, Servings: 8

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Buko Pie Quick Mistake Fixes

One time, I got a little too enthusiastic with the salt when making buko pie, thinking it would bring out the flavors more. Instead, it ended up way too salty, and it really overpowered the natural sweetness of the coconut. The best way I found to fix it was to serve it with a scoop of unsweetened whipped cream, which helped mellow out the saltiness and made it taste more balanced. It was a good reminder that with desserts, a light hand with salt is usually the way to go for a delicious result.
I remember rushing through the baking process because I wanted a quick treat, but I ended up with a soggy crust that just didn’t hold up. It’s so easy to get impatient, but letting the pie cool properly and making sure the filling isn’t too watery is key for a great texture. The best pies I’ve made have a crisp, golden crust that contrasts perfectly with the creamy filling. It’s a good idea to let the pie rest before slicing, even if it’s hard to wait, because it really makes a difference in the final appearance and taste.
There was this one time when my buko pie looked a bit pale and unappetizing, and I realized how much appearance matters for a dessert. A golden, shiny crust just makes everything look more inviting and delicious. I found that brushing the top with a little egg wash before baking gives it that beautiful color and makes it look like something you’d find in a bakery. It’s a fast and easy step, but it really elevates the whole pie and makes it feel special, even if the recipe is simple and healthy.

About Buko Pie Recipe

Buko Pie is a beloved Filipino-American dessert that has captured the hearts of many with its creamy coconut filling and flaky crust. If you’re searching for the best and most authentic recipe, look no further! This homemade treat is not only delicious but also surprisingly easy to prepare. With just a few simple ingredients, you can create a quick and tasty pie that’s perfect for any occasion. Learning how to make Buko Pie at home allows you to enjoy the flavors of the Philippines right in your own kitchen.
The secret to the best Filipino-American Buko Pie lies in using fresh, tender young coconut meat and a buttery, golden crust. This recipe provides helpful tips to ensure your pie turns out perfect every time. Whether you’re a beginner or an experienced baker, you’ll appreciate how easy and quick it is to assemble this dessert. The combination of creamy coconut and sweet filling makes for a truly delicious and authentic experience that your family and friends will love.
If you’re wondering how to make a tasty and homemade Buko Pie, this recipe is your answer. Gather your ingredients, follow the simple steps, and enjoy a slice of this Filipino-American classic. Don’t forget to check out the tips for achieving the best results, from choosing the right coconut to baking the perfect crust. With this easy and authentic recipe, you’ll have a delicious Buko Pie that’s sure to impress at any gathering!

Buko Pie Pairings

When I think about the best flavors to go with a slice of buko pie, I always lean toward something that balances its creamy sweetness. A good tangy fruit, like fresh mango or pineapple, can be a great contrast, making each bite of pie taste even more delicious. Sometimes, I even sprinkle a little bit of sea salt on top for a quick and easy way to bring out the coconut flavor. It is amazing how a simple twist can turn a classic recipe into something new and exciting, and it is a healthy way to keep things interesting without adding extra sugar.
For sides, I love serving buko pie with a light and refreshing salad. A fast cucumber and tomato salad with a squeeze of calamansi or lemon is my go-to. It is easy to whip up and adds a crisp, healthy touch to the meal. I have found that this combo is not just delicious but also makes the whole experience feel a bit more special, especially when I am sharing the pie with friends who have never tried it before. The best part is, you do not need a complicated recipe to make it work—just fresh veggies and a quick dressing.
When it comes to drinks, nothing beats a cold glass of pandan iced tea alongside a warm slice of buko pie. The subtle, grassy notes of pandan are a great match for the coconut, and it is a good non-alcoholic option that feels festive and unique. If I am in the mood for something a little more grown-up, a light, fruity white wine can be a delicious pairing too. Either way, it is all about keeping things easy and fun, so everyone can relax and enjoy a taste of Filipino-American comfort food at its best.

Buko Pie Story

I still remember the first time my grandmother called me into the kitchen, her voice echoing through the house with that special excitement she reserved for days when something good was about to happen. The air was thick with anticipation and a sweet, creamy aroma that made my stomach rumble even before I saw what she was making. She always said she had the best recipe, one that was passed down from her own mother, and she promised it was both easy and quick to put together. I watched her hands move with practiced grace, and even though I was just a kid, I felt like I was part of something great.
When it was finally time to eat, the whole family gathered around the table, laughter bouncing off the walls and sunlight streaming through the windows. I remember the first bite, how everyone closed their eyes for a second, savoring the delicious treat that seemed to melt away any worries we had. My cousins and I would race to see who could finish their slice the fastest, but I always tried to make mine last, wanting to hold onto that moment just a little longer. There was something about those afternoons that made everything feel lighter and more joyful.
Even now, whenever I catch a whiff of that familiar scent, I am instantly transported back to those days. It is funny how a simple dish can carry so much emotion and memory, reminding me of family, laughter, and the comfort of home. My grandmother always said that sharing food was the healthiest way to show love, and I think she was right. Those memories are a reminder that the best moments in life are often the simplest, and that a quick gathering around the table can mean more than anything else.

Buko Pie FAQ

Oh, you want to know how to tweak a Filipino-American Buko Pie recipe? I’ve played around with this delicious, authentic dessert so many times, and I’ve got some quick tips and answers for you! Whether you’re after the best, most homemade version or just want something easy and simple, I’ve got you covered.
Can I use canned coconut instead of fresh for my Buko Pie?Absolutely! Sometimes, getting fresh young coconut isn’t the easiest, so canned buko works in a pinch. The taste is still tasty and pretty close to the real thing. Just make sure to drain it well so your pie doesn’t get soggy. If you want that authentic, homemade flavor, though, fresh is always best.
What if I want a healthier version of this Filipino-American treat?I totally get it! You can swap out some of the ingredients for lighter options. For example, use low-fat milk or coconut milk instead of evaporated milk. You can also try a whole wheat crust for a more wholesome, yet still delicious, pie. It’s a simple way to make your recipe a bit lighter without losing that tasty, perfect flavor.
How do I make the crust extra flaky and easy to work with?Here’s my secret: keep your butter super cold and don’t overwork the dough. That’s the best tip for a quick, flaky, homemade crust. If you’re short on time, you can even use store-bought pie crust—no shame in making things easy!
Can I add other flavors or ingredients to my Buko Pie?Oh, for sure! Sometimes I toss in a bit of vanilla or a sprinkle of cinnamon for a twist. Some people even add macapuno (that’s a special kind of coconut) or a handful of jackfruit for extra flavor. It’s a fun way to make your Filipino-American Buko Pie recipe unique and extra delicious.
What’s the best way to store leftover pie?If you’re lucky enough to have leftovers, just pop your Buko Pie in the fridge. It’ll stay tasty for a few days. I like to warm up a slice in the microwave for that fresh, homemade feel. It’s so easy and still perfect the next day!
Can I make this recipe vegan?Definitely! Swap out the dairy for coconut cream and use a vegan butter or coconut oil in your crust. The result is still authentic, delicious, and super tasty. Plus, it’s a simple way to make sure everyone can enjoy your homemade Filipino-American Buko Pie.
Any tips for making the filling set perfectly?Yes! Don’t rush the cooking process. Let the filling thicken on the stove before pouring it into your crust. That’s the best way to get a sliceable, easy-to-serve pie. If you want it extra firm, add a little more cornstarch to your ingredients.
So, whether you’re looking for the best, most authentic Filipino-American Buko Pie or just want a quick, easy, and tasty version, these tips and tweaks will help you make the perfect homemade dessert every time!