Buko Pie also known as young coconut pie in English, is a traditional Filipino dessert that resembles coconut cream pie made with young coconut meat with a creamy-custard filling!
Did you know Buko Pie was inspired by the classic American Pie?
A young lady who worked in the United States, returned to the Philippines, and tried to recreate the American Pie. But since apples were not native to the Philippines, she and her family improvised and replaced the ingredient with “buko” or young coconuts.
Tips & Variations:
- If you like a richer taste, replace the sugar with condensed milk.
- If you can’t find fresh young coconut meat, feel free to use frozen young coconut meat found at your local Asian market.
- Using vegetable shortening is best because it helps the pie become flakey, however, if you are unable to find it, butter works.
- The pie can sit out for a day covered with foil and about 1 week in the fridge. Keep in mind, it tastes best if eaten within 3 days.
How to Make Buko Pie:
Listed below are all the ingredients you will need:
Pie Crust:
- all-purpose flour
- salt
- brown sugar
- egg
- butter
- non-dairy milk
- vegetable shortening
Filling:
- non-dairy milk
- brown sugar
- vanilla
- flaxseed
- all-purpose flour
- coconut meat
Egg wash
- water
- egg
How to make pie crust dough:
In a bowl, add 3 cups all-purpose flour, salt, 2 tablespoons brown sugar, and mix. Then add egg and mix.
Next, cut in butter and using a fork, mix until crumbly. Gradually add 2 cups non-dairy milk and mix until it forms a dough. (Be careful not to overmix because it will cause the crust to be tough.)
Once it firm and smooth, flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour before rolling it out.
For the filling:
In a bowl, add 1 cup of non-dairy milk, ½ cup brown sugar, vanilla extract, flaxseed, and mix until well combined. Then next mix in 1 cup all-purpose flour.
In a nonstick pan over medium-low heat, add flour batter and slowly mix until batter thickens. Turn off and allow it to cool and set aside.
If using fresh coconut, cut the coconut in half draining the coconut juice, and scoop out the coconut meat.
Pie Crust:
Divide the dough in half, and wrap 1 dough with cling wrap and place back in the fridge. Place the other dough on a clean and flat surface and using a rolling pin, roll out the pie dough to a circle to fit the pan, about ¼ of an inch thick. (If you have any extra, place it to the dough in the fridge)
- If the dough sticks to the surface, sprinkle some flour to keep the dough from sticking
Brush a 9-inch pie pan with vegetable shortening, then gently place the rolled out dough onto a 9-inch pie pan. And using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust.
To assemble:
Divide the filing & coconut meat into 3 parts. Add the first filling, followed by the coconut meat, repeat until all filling is layered.
Remove the 2nd dough from the fridge and using a rolling pin, roll out the pie dough to a 10-inch circle, about ¼ of an inch thick, and place on top of the pie.
Seal the edge of the dough using a fork or decorate as you please. Prick the top of the dough, brush with egg wash, and bake in a preheated oven at 170F for 20-25 minutes.
Allow it to cool completely and serve.
More delicious Filipino Desserts to try:
buko pie
Ingredients
Pie Crust:
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons brown sugar
- 1 egg
- 1 cup cold butter
- 2 cups non-dairy milk
- ¾ cup vegetable shortening
Filling:
- 1 cup nondairy milk
- ½ cup brown sugar
- ½ tablespoons vanilla
- 2 tablespoons flaxseed
- 1 cup all-purpose flour
- 3 cups fresh coconut meat sliced into 2 inch strips
Egg wash
- 1 tablespoon water
- 1 egg
Instructions
Pie crust dough:
- In a bowl, add 3 cups all-purpose flour, salt, 2 tablespoons brown sugar, and mix.
- Then add egg and mix. Next, cut in butter and using a fork, mix until crumbly.
- Gradually add 2 cups non-dairy milk and mix until it forms a dough. (Be careful not to overmix because it will cause the crust to be tough.) Once it firm and smooth, flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour before rolling it out.
For the filling:
- In a bowl, add 1 cup of non-dairy milk, ½ cup brown sugar, vanilla extract, flaxseed, and mix until well combined.
- Next mix in 1 cup all-purpose flour.
- In a nonstick pan over medium-low heat, add flour batter and slowly mix until batter thickens. Turn off and allow it to cool.
- If using fresh coconut, cut the coconut in half draining the coconut juice, and scoop out the coconut meat.
Pie Crust:
- Divide the dough in half, and wrap 1 dough with cling wrap and place back in the fridge. Place the other dough on a clean and flat surface and using a rolling pin, roll out the pie dough to a circle to fit the pan, about ¼ of an inch thick. (If you have any extra, add it to the dough to the fridge)
- If the dough sticks to the surface, sprinkle some flour to keep the dough from sticking.
- Brush a 9-inch pie pan with vegetable shortening, then gently place the rolled out dough onto a 9-inch pie pan.
- Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust
To assemble:
- Divide the filing & coconut meat into 3 parts. Add the first filling, followed by the coconut meat, repeat until all filling is layered.
- Remove the 2nd dough from the fridge and using a rolling pin, roll out the pie dough to a 10-inch circle, about ¼ of an inch thick, and place on top of the pie.
- Seal the edge of the dough using a fork or decorate as you please. Prick the top of the dough, brush with egg wash, and bake in a preheated oven at 170F for 20-25 minutes.
- Allow it to cool completely and serve.
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