Buko Pie (Coconut Pie) | Foxy Folksy Pinoy Recipes (2024)

Golden flaky pastry crust with soft and velvety slices of coconut meat in a rich and creamy filling. This Buko Pie is perfect as a dessert or all-day snack over a hot cup of coffee, tea, or your favorite cold drink!

What is Buko Pie?

Buko Pie is a classic Filipino pie made with fresh young coconut meat and is encased in a flaky pie crust. It is one of the favorite pies in the Philippines, particularly in Southern Luzon, wherein the province of Laguna is quite popular for.

It is a must-buy "pasalubong" whenever someone goes on a trip to Laguna or Tagaytay to bring home to family and friends. There are several stalls selling them, some more popular than others. Nowadays, buko pie is also made and sold in a variety of flavors including ube (purple yam), langka (jackfruit), and pandan (screwpine). Once there, prepare yourself also to be enticed to buy other delicacies such asespasol(sticky rice),kesong puti(Filipino white cheese), and many more.

History of Buko Pie

This Filipino pastry was inadvertently created by the Pahud sisters, who own the Orient Buko Pie Bakeshop in Los Baños, Laguna. While working abroad, Soledad Pahud picked up the skill of making apple pies. When she returned to the Philippines, the Pahud sisters thought of starting a bakeshop business. She attempted to recreate the American dessert with the help of her sisters. However, apples were rare and expensive in those days, so with the suggestion of Apolonia, one of the Pahud sisters, they improvised by using coconuts, which were abundantly available in the province. The rest, as they say, is history!

Ingredients

For the Flaky Pastry

• All-purpose flour- or plain flour has just the right amount of protein that is great for making flaky pastry. Avoid high-protein flour like bread flour which may result to a tough or chewy crust. Low-protein flour like pastry flour is ok if you're more experienced with making pie crust as it can be a bit difficult to roll without cracking or splitting.
• Salt & Sugar- to enhance the flavor of the pastry.
• Shortening- I find that using shortening gives the dough a flakier texture as it does not easily melt especially in a warm environment so the layers form better while baking. If not available, you may also use lard.
• Cold butter- although shortening is great for making flaky pastry, butter tastes much better. You have to keep the butter cold and it is best to work with dough quickly and lightly to avoid overworking the gluten. We used unsalted butter but if salted butter is what you have then skip the additional salt.
• Ice water- A technique used to keep the dough cold while working on it, preventing the fat from warming up any further and melting into the dough.
• Vinegar- The presence of acid prevents the formation of gluten, making the crust extra soft and flaky.

For the filling

• Sweetened condensed creamer- Aside from adding sweetness, it also gives the pie a richer and creamier texture than using just sweetened condensed milk. If you want it lesser sweet, opt for the 2-in-1 kind, sweetened condensed milk and cream combined.
• Young coconut meat- Use tender coconut meat that is neither too soft nor too firm or tough.
• Coconut water and flour- are combined to create a slightly sweet and flavored slurry to thicken the filling.

For the egg wash

• Egg and Water- This mixture is brushed over the top crust to give it a golden brown and shiny finish. It also gives it a bit of a crisp.

Tips in making Buko Pie

• Choose young coconuts that have a substantial amount of meat and are tender. Ask the coconut vendors in your local markets if you're unsure which coconut to use.
• To make your buko pie with lovely, chunky bits, scoop out the coconut meat using a spoon. You can also use a coconut meat scraper if you prefer smaller pieces.
• In making the pie crust, make sure to use cold butter (but not frozen) and ice-cold water and to keep the dough cool at all times before baking to ensure a flaky crust. Click the link for more tips on making a flaky crust.
• Handle the dough as quickly and as little as possible to keep gluten formation to a minimum so it will not become tough.
• Do not skip preheating the oven before baking the pie as it needs the (high) heat to turn the fat in shortening and butter into steam that creates multiple layers or flakes.
• Remember to create vents or holes on the top crust to give way for the steam. If the steam is trapped inside it will cause the top crust to balloon and once it sets it will create a hollow gap.
• Use a pie pan with removable bottom for easier removal as this can be a heavy pie.

Storing Notes

• Wrap leftover Buko Pie in plastic film, or aluminum foil, or place it in an airtight container. You may keep it in the fridge for up to 3-4 days.
• You may also store it in the freezer and extend its shelf life. Slice the pie into individual servings, arrange them on a baking sheet, and freeze until firm. Place themin resealable bags or freezer-safe containers for up to 4 months.
• To reheat, thaw the Buko Pie at room temperature for about an hour. Reheat the pie in the oven at 375°F for 20 to 30 minutes, or until it is warm.

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