Buko Pie: A classic Filipino custard pie with a heartwarming origin! This heavenly-tasting pie has earned its place as one of the most beloved Filipino custard pies, with Ube being its primary contender. This scrumptious dessert features young coconut meat combined with condensed milk to create a dense and rich custard pie. As the popularity of Buko Pie has soared, numerous variations in ingredients and flavors have emerged, further broadening its appeal.

The fascinating origin story of this celebrated Filipino custard pie can be traced back to a young woman from Laguna who worked as a maid in the United States. While there, she acquired the skills to make apple pies. Upon her return to the Philippines, she was inspired to adapt this classic dessert using locally available ingredients since apples were scarce. Teaming up with her sisters, she successfully developed a pie utilizing young coconut meat, giving birth to what we now know as Buko Pie.

Over time, countless pie enthusiasts have put their unique spin on this delectable Filipino dessert, including Millie’s homemade Buko Pie, which is both visually appealing and mouthwatering. While young coconuts may not always be easily accessible in the US market, it’s comforting to know that we can still indulge in this delightful treat on occasion. The enduring popularity of Buko Pie showcases the ingenuity and adaptability of Filipino cuisine, as well as its ability to capture the hearts and taste buds of dessert lovers across the globe.

Pie Crust Ingredients: yields to 2 pie crusts

2 cups all purpose flour
1 tsp salt
1/2 cup canola or corn oil
1 tbsp. water

Directions:

  1. On a large mixing bowl, combine flour and salt, blend them in with canola oil using fork. Apply a tablespoon of water, continue mixing ingredients using fork until the mixture turns into a round, lumpy dough.
  2. Knead the dough with your bare hands until you form a ball shape dough, then cut the dough in 2 equal portions. Wrap each with a plastic wrap then refrigerate for 1 hour.
  3. Use a a flat surface for kneading. Sprinkle a small portion a unused flour on the surface to avoid dough from sticking. Slightly rub rolling pin with flour prior to kneading. Knead each round dough, using the rolling pin until you form a flat circle that will be used as the pie crust.
  4. Place the first pie crust on a pie plate. Press it flat on the plate, mimicking the plate’s shape. Trim extra crust on the plate edges. Poke a few holes and set it aside as the bottom crust.
  5. Pour your desired pie fillings on top of the bottom crust, which in this case will be the buko mixture. Carefully cover it with the last dough as the top crust.
  6. Trim the edges of the crust, leaving about an inch overhanging. Use your fingers or a fork, to fold the crust edges, then it’s ready for baking.

Buko Pie Ingredients: 6-8 servings

3-4 cups of young coconut meat
1/4 cup of coconut milk
1/2 cup of white sugar
1/2 cup evaporated milk
1/ cup of cornstarch

Directions:

  1. Preheat oven at 375F. Combine all ingredients, bring it in to a boil in a pot, over a low heat. Stir ingredients constantly until mixture thickens.
  2. Pour entire Buko Pie mixture onto the bottom crust. Cover it with the top crust.
  3. Trim to remove excess crust around the edges of the pie using a knife or fork. Seal the pie by using gently squeezing edges with your thumb and knuckles, forming a seashell-like crimp at 45 degrees angle around the crust edges. Brush the edges with egg to complete the seal.
  4. Poke a few holes on the crust using a fork. Place it on the middle rack of the heated oven. Bake it for 30 minutes or until the top crust turn golden brown.
  5. Remove from the heat, cool it off and our delicious, homemade Buko Pie is ready to serve! Lovely!

Tip: Apply a sprinkle of grated cheese on the top crust prior to serving, if desired.