Filipino Young Coconut Pie (Buko Pie)
Buko Pie Say it: BOO-koh PYE
Buko pie is a beloved Filipino dessert from Laguna, made with tender young coconut strips suspended in a creamy, sweet custard and enclosed in a flaky double crust. It is sold in bakeries and roadside stalls, often still warm, and is a favorite pasalubong from Los Baños and nearby towns. Each slice balances the clean, slightly nutty taste of buko with rich milk and buttery pastry. It is simpler than many pies but unmistakably Filipino, with a soft, tender filling and a crisp, golden lid.
Filipino Young Coconut Pie (Buko Pie)
Buko Pie
Pronounced BOO-koh PYE
- Serves
- 8
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the crust
For the filling
For finishing
Method
In a large bowl, whisk the flour, sugar, and salt. Scatter the cold butter over the dry ingredients and cut it in with a pastry blender or fingertips until the mixture looks like coarse meal with pea-size butter bits. Drizzle the ice water 1 tablespoon at a time, tossing with a fork, until the dough holds together when squeezed.
Gather the dough into two discs, wrap each in plastic, and chill for 30 minutes. Roll one disc between two sheets of parchment paper into a 12-inch round and fit it into a 9-inch deep-dish pie plate. Trim the overhang to 1/2 inch and chill the crust while you make the filling.
In a heavy saucepan, combine the coconut strips, evaporated milk, condensed milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles gently, 8 to 10 minutes.
Whisk the egg yolks in a small bowl. Stir a spoonful of the hot coconut mixture into the yolks, then pour the yolk mixture back into the saucepan. Add the butter and cook, stirring, for 1 to 2 minutes more, until the filling is glossy, thick, and holds a trail across the bottom of the pan.
Scrape the filling into a bowl and cool for 15 minutes, stirring occasionally to release steam. Spoon the filling into the chilled crust and smooth the top.
Roll the second dough disc between parchment into an 11-inch round and place it over the filling. Trim, press the edges together, and crimp. Cut four small vents in the top and brush the pastry with milk.
Bake at 375°F (190°C) for 45 to 50 minutes, until the crust is golden and the filling bubbles slowly through the vents. If the edges brown too fast, cover them loosely with foil.
Cool the pie on a rack for at least 3 hours, until the filling is set, before slicing.
Regional variants
Some modern versions add a little vanilla or use a lattice top; in coconut-rich areas, a few tablespoons of macapuno can be folded into the filling for a chewier texture.
Cook's notes
- Fresh buko gives the best texture; if using frozen or bottled young coconut, drain it well before measuring.
- The filling thickens further as it cools, so stop cooking when it is glossy and thick but still spoonable.
- Slice only after the pie has cooled completely, or the custard will spread.
Serve with
Serve slightly warm or at room temperature with hot coffee or tea.
Make ahead and storage
Bake up to 1 day ahead; cool completely, cover, and refrigerate. Reheat at 300°F (150°C) for 10 to 15 minutes, or serve cold.
