How to Make Pie Crust that can be Used for Buko Pie
Buko pie is a favorite pasalubong or homecoming gift that Filipinos love giving their families, friends, and colleagues.
Buko pie is actually round, stuffed with layered slivers of meat of sweet young coconut, and made creamy with thick coconut milk or condensed milk.
The classic buko pie is basic yet tasty.
Recent slight changes to the traditional buko pie recipe, however, have brought in the uses of pandan, almond, and vanilla essences, which add flavors to the pastry without dramatically altering its well-accepted original taste.
Where to Find Buko Pie
Buko or young coconut is everywhere in the Philippines so it is no wonder that Filipino foodies have made this wonder fruit into a filling, yummy pastry..
All around the country, you can find coconut trees growing in mountains, gardens, and even backyards all year round.
Many Filipinos take advantage of this and make buko into pastries all the time.
You can find buko pies mostly in famous tourist spots, where stalls after stalls greet visitors and entice them to buy buko pies for people back home.
Among the many places in the Philippines, the southern Luzon provinces of Laguna, Batangas, and Cavite are best known for their buko pies.
Tourists go here to see the picturesque Tagaytay Ridge, Tall Volcano, Taal Lake and visit some of the famed Baroque-style churches of the Philippines, among other tourist spots.
Buko Pie Recipe
Ingredients for Making Buko Pie
- pie crust = 10 inches (can be readily bought at grocery stores)
- buko (young coconut meat) – 2 cups; fresh; cut into strips
- white sugar – 1 cup
- buko juice – ¾ cup
- coconut milk – ¾ cup
- cornstarch – 1/3 cup
Steps for Making Buko Pie
- Pre-heat oven at 400 degrees Fahrenheit.
- In a pan set over low heat, add all the ingredients for the filling.
- Cook until mixture is thick.Make sure to stir constantly.
- Transfer cooked mixture into a bottom pie crust.
- Cover mixture with a top pie crust.
- Crimp the edges of the pie.For this step, you can use your little fingers or you can use the tines of a fork.
- Bake for 25 minutes.
- Remove pie from the oven.
- Allow it to cool.
- You can eat your buko pie while it is a little warm.
- Then again, you can refrigerate it for about two hours.
- Serve chilled.
That’s it! Your homemade Philippine buko pie is ready to be shared and enjoyed!
Copyright © 2012 Kerlyn Bautista
All Rights Reserved
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Dilip Chandra from India on February 23, 2012:
Yummy, the pie pic at the top is awesome :) Good hub, well written. Nice work, Voted UP...
Eiddwen from Wales on February 22, 2012:
Oh brilliant another recipe for me to bookmark;thank you so much for sharing.
Take care and enjoy your day.