Philippines Buko Pie (Young Coconut Custard Pie) Buko Pie is extremely popular with Filipinos, many of whom consider it their “national dessert”. It resembles a coconut cream pie, except that it is made with young coconuts (“buko” in Tagalog) and has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie uses sweetened condensed milk, making it denser and healthier.
Buko pie is a traditional Filipino baked young-coconut (malauhog) custard pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. Popular with Filipinos, it resembles a coconut cream pie, except that it is made with young coconuts (buko in Tagalog) and has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie uses sweetened condensed milk, making it denser and healthier. The pie is made with buko meat. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky. The pie was originally a delicacy only available in the Philippines, but blast freezing technology has allowed buko pie-makers the ability to export. As it has become easier to transport and more accessible around the world, people are able to buy it as a pasalubong or homecoming present after having visited the Philippines.[ Buko pie is traditionally plain, nowadays flavorings such as pandan, vanilla, or almond essences are used. Buko pie is similar to the Dutch-Indonesian klappertaart and the South African klappertert. Klappertaart differs from the Filipino buko pie as it is a baked creamy coconut custard without the crust, and contains raisins and nuts. Klappertert is most akin to the Filipino buko pie as it also has a crust, but differs in that it also adds apricot jam and a dash of cinnamon to the coconut custard.
Ingredients: 2 cups all-purpose flour 1/3 cup butter 1 teaspoon salt 1/3 cup vegetable shortening 6 to 8 tablespoons cold water 2 cups young coconut meat 3/4 cup granulated white sugar 1/2 cup cornstarch diluted in 1/2 cup young coconut water 1/2 cup evaporated milk Cooking procedure: 1. Create the crust 1.1 Combine flour and salt then mix using a balloon whisk. 1.2 Add butter and shortening then mix using a pastry mixer. 1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients. 1.4 When everything is completely mixed, gather the mixture and divide into two equal parts. 1.5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat. 1.6 Arrange the first dough over the cake pan. This will be the base. 1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan. 2. Make the filling 2.1 Heat a saucepan and pour-in the milk. Let boil. 2.2 Add the granulated white sugar and stir. 2.3 Put-in the young coconut meat and cook for 3 minutes. 2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens. 2.5 Turn-off the heat and allow the mixture to cool down. 3. Preheat oven to 375 degrees Fahrenheit. 4. Arrange the cooked filling in the cake pan. 5. Put the second crust over the filling and seal the sides. 6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming. 7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete.