Buko Pie
Buko Pie
Ingredients
For the Pie Dough
- 2 cups flour
- 1/2 cup cold butter, cubed
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 7 teaspoons Gripo stock
For the Buko Filling
- 3/4 cup evaporated milk
- 3/4 cup sugar
- 3 coconut meat, from whole buko
- 1/2 cup buko juice
- 1/4 cup cornstarch
For the Egg Wash
- 1 egg, whole
Instructions
- 1
In a bowl, combine the 2 cups of flour, 2 teaspoons of sugar, and 1/4 teaspoon of salt. Add the 1/2 cup of cold, cubed butter to the dry ingredients. Rub the butter into the flour mixture using your hands until the mixture resembles coarse crumbs.
⏱️ 5 min
- 2
Gradually add the 7 teaspoons of Gripo stock (water) while mixing, then knead until a dough forms. Once formed, rest the dough for 30 minutes.
⏱️ 5 min
- 3
In a saucepan, combine the 3/4 cup of evaporated milk, 3/4 cup of sugar, and the meat from 3 whole buko. Add 1/2 cup of buko juice and 1/4 cup of cornstarch directly to the mixture.
⏱️ 5 min
- 4
Heat the mixture over medium heat, stirring constantly, until it thickens. Remove from heat and allow the filling to cool down.
⏱️ 15 min
- 5
On a lightly floured surface, roll out a portion of the prepared pie dough. Carefully transfer the rolled dough into a pie dish, pressing it gently to line the bottom and sides. Trim any excess dough from the edges.
⏱️ 5 min
- 6
Pour the cooled buko filling evenly into the pie crust in the mold.
⏱️ 2 min
- 7
Roll out the remaining pie dough. Place it over the filled pie. Crimp the edges of both dough layers together to seal the pie. Create several slits on the top crust of the pie using a knife to allow steam to escape during baking.
⏱️ 8 min
- 8
Preheat your oven to 180°C. Bake the pie at 180°C for 45 minutes.
⏱️ 45 min•🌡️ 180
- 9
After 45 minutes, remove the pie from the oven. In a small bowl, whisk 1 whole egg to make an egg wash. Brush the top crust of the pie generously with the egg wash.
⏱️ 3 min
- 10
Return the pie to the oven and bake for an additional 10 minutes, or until golden brown.
⏱️ 10 min•🌡️ 180
- 11
Once baked, remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Kitchen Tools
Nutrition Facts (per serving)
Buko Pie
For the Pie Dough
- 2 cups flour
- 1/2 cup cold butter, cubed
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 7 teaspoons Gripo stock
For the Buko Filling
- 3/4 cup evaporated milk
- 3/4 cup sugar
- 3 coconut meat, from whole buko
- 1/2 cup buko juice
- 1/4 cup cornstarch
For the Egg Wash
- 1 egg, whole
Instructions
- 1
In a bowl, combine the 2 cups of flour, 2 teaspoons of sugar, and 1/4 teaspoon of salt. Add the 1/2 cup of cold, cubed butter to the dry ingredients. Rub the butter into the flour mixture using your hands until the mixture resembles coarse crumbs.
⏱️ 5 min - 2
Gradually add the 7 teaspoons of Gripo stock (water) while mixing, then knead until a dough forms. Once formed, rest the dough for 30 minutes.
⏱️ 5 min - 3
In a saucepan, combine the 3/4 cup of evaporated milk, 3/4 cup of sugar, and the meat from 3 whole buko. Add 1/2 cup of buko juice and 1/4 cup of cornstarch directly to the mixture.
⏱️ 5 min - 4
Heat the mixture over medium heat, stirring constantly, until it thickens. Remove from heat and allow the filling to cool down.
⏱️ 15 min - 5
On a lightly floured surface, roll out a portion of the prepared pie dough. Carefully transfer the rolled dough into a pie dish, pressing it gently to line the bottom and sides. Trim any excess dough from the edges.
⏱️ 5 min - 6
Pour the cooled buko filling evenly into the pie crust in the mold.
⏱️ 2 min - 7
Roll out the remaining pie dough. Place it over the filled pie. Crimp the edges of both dough layers together to seal the pie. Create several slits on the top crust of the pie using a knife to allow steam to escape during baking.
⏱️ 8 min - 8
Preheat your oven to 180°C. Bake the pie at 180°C for 45 minutes.
⏱️ 45 min•🌡️ 180 - 9
After 45 minutes, remove the pie from the oven. In a small bowl, whisk 1 whole egg to make an egg wash. Brush the top crust of the pie generously with the egg wash.
⏱️ 3 min - 10
Return the pie to the oven and bake for an additional 10 minutes, or until golden brown.
⏱️ 10 min•🌡️ 180 - 11
Once baked, remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.