Buko is the tagalog term for young coconut. Buko pie is one of the most must-try product and specialty of Laguna. It is also one of the very few pastries that the Filipino enjoys.
- 2 cups young coconut, shredded
- ½ cup young coconut juice
- ½ cup condensed milk
- ⅔ cup evaporated milk
- 4 tbsp sugar
- 1 tsp pure vanilla extract
- ½ cup cornstarch + ½ cup cold milk
- To make the pie crust, combine flour, salt and sugar in a bowl.
- Cut in shortening with a pastry blender until mixture is crumbly.
- Combine egg yolks and ice water and blend into flour mixture until it turns into dough.
- Add a little more water if dough is still crumbly.
- Divide dough into two (2) equal portions and wrap in plastic film. Refrigerate for 30 mixtures.
- Roll out dough to make two (2) crusts, about ¼ inch thick.
- Cover bottom of pie pan evenly with one (1) pie crust, and cut-off excess around the pan.
- Evenly prick the pie crust all over using a fork and bake in a pre-heated oven at 450°F for 10 – 12 minutes.
- Set aside and cool completely.
- Combine pie-filling ingredients except cornstarch mixture in a deep saucepan.
- Cook over medium heat, stirring constantly.
- When boiling gently, add cornstarch mixture, stirring continually until combined mixture has thickened.
- Pour mixture evenly into prepared pie crust.
- Top the pie pan with the remaining prepared pie crust, and seal edges using a fork or crimp the pie edge using your fingers.
- Brush the top of pie with an egg-wash and bake at 400°F until crust turns golden brown.
- Allow to cool completely and then refrigerate until firm.
- Top with whipped cream and toasted sweetened coconut flakes just before serving.