Buko Pie is the greatest culinary good! This Filipino coconut pie features tender young coconut flesh in a creamy filling and a buttery, flaky pastry crust.
Table Of Contents
- The coconut filling
- The pie crust
- Lard substitution
- Assembly and baking
- How to serve
- How to store
- More baked goods recipes
- Buko Pie (Filipino Coconut Pie)
Buko pie is a coconut pie prepared in the Filipino style with fresh, tender young coconut meat combined with a creamy filling and encased in a flaky pie crust.
The pie is a popular pasalubong, typically purchased from the region of Laguna, where it is believed to have originated. Colette’s and Lety’s have become synonymous with this delectable confection, but they are not the originators of the renowned Laguna buko pie.
The real founder or, in this case, founders of the buko pie are the Pahud sisters, and their only shop, the ORIENT, is in Los Baños, Laguna.
The idea for buko pie was born when the sisters planned to start their bakery. Since one of them has worked abroad as a housemaid in the United States and learned how to make apple pie, they wanted to offer this type of pastry in their bakery.
But due to a scant supply of apples in the country, they decided to take advantage of what is most abundant in their area: coconuts.
The coconut filling
- The texture of the buko is very important in the success of this recipe. Choose young coconuts that have a generous amount of meat yet but are still very tender.
- Carefully remove the meat using a spoon instead of a shredder for whole and chunky pieces instead of thin strips.
- For a smooth filling, cook at a gentle simmer and do not boil lest the cream curdles or separates.
- Let the filling cool completely before using as the escaping steam might tear the dough apart.
The pie crust
- Do NOT skip the lemon juice or vinegar! Adding acid interferes with gluten formation, resulting in a more tender crust.
- Use VERY cold ingredients for buttery, flaky crust. You can chill the lard and flour for a few minutes to help maintain cool temperatures.
- For a tender crust, add ice-cold water sparingly and use just enough amount for the dough to hold together.
The pie pastry uses lard, but you can substitute unsalted butter or vegetable shortening (Crisco) if you prefer a healthier fat.
- If substituting butter, use unsalted. Butter has less fat than lard, so you might have to add more to achieve the same results. You can replace every 1/2 cup of lard with 1/2 cup and 1 tablespoon of butter.
- If substituting vegetable shortening, use 1:1 as shortening and lard have almost the same amount of fat.
Assembly and baking
- Work quickly to prevent the dough from heating up. If it’s too soft to handle or it begins to stick on the working surface, chill the dough in the refrigerator for few minutes before rolling.
- You can make decorative crimps on the edges of the pie or use the tines of a fork to seal.
- Poke holes on the top crust using the tines of a fork to serve as vents for the steam during baking.
- Bake the pie for about 10 minutes and then brush with egg wash for a nice golden color.
- Remove from the oven and allow to cool before slicing for the filling to set.
How to serve
Enjoy this delicious buko pie as a dessert or midday snack with coffee, tea, or your favorite cold drinks.
How to store
- Wrap the pie tightly with plastic film and refrigerate for up to 3 days.
- To freeze, place the baked pie on a baking sheet and freeze until frozen. Transfer to a resealable bag and store in the freezer for up to 4 months.
- Thaw at room temperature for about 1 hour and heat in a 375 F oven on the lowest rack for about 20 to 30 minutes or until warm.