Buko Pie: Young Coconut Custard Pie
Buko pie, from Laguna, has a flaky crust filled with a creamy custard of young coconut meat. It is a popular pasalubong.
About Buko Pie
Buko pie is a flaky pie with young coconut custard from Laguna. It is a popular pasalubong (souvenir). The filling is creamy and the crust is buttery.
Buko pie is a specialty of Laguna province and a popular pasalubong (gift brought home). The creamy filling is made with young coconut (buko) strips in a sweet custard, and the crust is flaky and buttery. It is best enjoyed fresh with a cup of coffee.
Ingredient notes
- Young coconut meat: tender and mildly sweet, the star of the filling.
- Cold butter and flour: keep the dough flaky; do not overwork it.
- Condensed milk and cornstarch: make the filling creamy and thick.
- Egg wash: gives the crust a golden shine.
Tips for the best Buko Pie
- Seal the edges. To prevent leaks.
- Brush with egg. For a golden top.
What to serve with Buko Pie
Serve slices.
Variations and substitutions
- Maja blanca: see Maja Blanca.
- Mini: make mini pies.
- Lattice top: for decoration.
Storing and reheating
Refrigerate the baked pie for up to 4 days. Reheat slices in a 160 °C oven for 10 minutes to refresh the crust.
Frequently asked questions
Can I use dried coconut?
Fresh or frozen young coconut is best. Dried coconut changes the texture.
Why did my crust get soggy?
The filling was too wet or not cooled before baking. Cool it fully and bake until golden.
More Filipino recipes you might like
Kutsinta, Banana Cue and Puto.
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