Filipino Buko - Coconut Pie - The Quirino Kitchen

Filipino Buko - Coconut Pie

The Filipino Buko-coconut pie is made with a filling of bottled sweet macapuno (coconut sport), coconut milk and heavy cream. I don't have access to fresh coconuts so I used the bottled sweet macapuno. I chose to make a lattice-type pie crust on the top to showcase the pristine, white thin coconut strips peeking out from under the crust. This recipe was adapted from the “Memories of Philippine Kitchens” cookbook. Serves 8 to 10 for a 9-inch pie pan. Serve this buko pie a la mode with a side of homemade ube-purple yam ice cream (recipe in a past blog post here) for a truly authentic Filipino dessert.

Course: Dessert, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Filipino Buko coconut pie

Servings: people

Calories: 601.91kcal

Equipment

Pie plate: 9-inches in diameter

Ingredients

2 1/4 cups all purpose flour for pie crust
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup or 1 stick chilled, cut in small pieces unsalted butter
1/2 cup Crisco shortening chilled
4 to 6 Tablespoons ice water
2 cups bottled macapuno strings bottled Macapuno is coconut sport; found in Asian markets
1 1/4 cups heavy cream for pie filling
1/4 cup cornstarch
1/2 cup canned coconut milk
1 whole egg for egg wash
1/4 cup water room temperature, to combine with egg, for egg wash
1 1/2 cups granulated sugar for pie filling granulated sugar (optional if using sweet bottled macapuno); add sugar only if using fresh coconut strings (buko).
for serving ice cream, any flavor

Instructions

How to make the pie crust: Sift the flour, salt and baking powder by whisking with a wire whisk in a large bowl. Add the butter and Crisco shortening to the flour mixture and cut with a pastry blender or pulse in the food processor. The texture should look like little peas. Add the ice water, a tablespoon at a time.
Mix the pastry dough until it is smooth. Mix by hand or continue to use the food processor. The pastry should hold well together and look smooth.
Place the dough on a floured surface. Divide into 2 disks and wrap in plastic. Refrigerate overnight so that it gets firm and easy to handle.
The next day, roll out one pastry disk to fit the bottom of a 9-inch pie pan. Prick the bottom crust with a fork. Line the pie shell with parchment paper on top, enough to cover it. Place pie weights or dried beans on parchment paper. This prevents the pastry from puffing up while baking.
Bake the bottom pie crust at a preheated oven of 350 F degrees for 15 minutes. When done, take out of the oven and set aside while you prepare the filling.
How to prepare pie filling: Whisk together in a bowl the coconut milk and cornstarch till smooth and there are no more lumps. Set this aside.
In a large sauce pan, over medium heat, combine the heavy cream and 1 and 1/2 cups granulated sugar. Mix well and let this simmer in about 3 to 4 minutes. Very slowly, add the coconut milk and cornstarch mixture. Then add the bottled macapuno strings, including the syrup. Incorporate it well.
Cook this mixture till it thickens in about 2 minutes. Pour into the pre-baked pie shell.
To prepare the top pie crust: Roll out the second pastry disk on a floured surface. Place the pastry on top of the filled pie.
Or make a lattice top pie crust by slicing the pastry dough in 2-inch wide strips. Layer alternately in horizontal and vertical positions, like a basket. (See photo above).
Seal the edges with egg wash. Using your thumb and forefinger, shape and seal the sides of the pie. Brush the entire pie top with egg wash.
To bake: Bake the pie in a preheated oven of 350 F degrees for 40 minutes. Then check the pie and turn it around inside the oven, for even baking. Bake for another 10 minutes more.
When done, cool the pie on the counter. Serve with ice cream on the side. Keep remaining pie refrigerated. This pie will keep for a week stored in the refrigerator or freezer.
Cook's comments: In the original recipe of the cookbook, the authors used fresh coconut meat for this pie. Here in the USA, I don't have access to fresh coconuts unless I drive at least 2 hours away to Chinatown. So I substituted with bottled macapuno strings and canned coconut milk, both from the Asian supermarket.
Recipe notes: Macapuno is known as coconut sport. The bottled macapuno is either in strings or balls with heavy syrup. This is a Philippine-made coconut product and can be found in Asian supermarkets or online sources. Keep refrigerated.
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