Philippines' Authentic Coconut Pie

 Coconut pie, or buko pie, is one of the Philippines’ most iconic desserts. Originating from Laguna, this delicacy is a rich, custardy treat filled with tender young coconut meat (buko) and encased in a flaky golden crust. Perfect as a dessert or snack, buko pie is a favorite among locals and tourists alike.

If you’ve been craving this classic Filipino dessert, here’s an easy recipe to bring the authentic flavors of a traditional buko pie to your table.

Ingredients

This recipe makes one 9-inch coconut pie.

For the Crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed
• 1 teaspoon salt
• 2–4 tablespoons cold water

For the Filling:

• 2 cups young coconut meat, shredded or sliced into strips (about 2–3 buko)
• 1 cup coconut water
• 1 cup evaporated milk
• ½ cup condensed milk
• ½ cup granulated sugar
• 3 tablespoons cornstarch, dissolved in ¼ cup water
• 1 teaspoon vanilla extract
• Pinch of salt

For the Egg Wash:

• 1 egg yolk
• 1 tablespoon milk

Instructions

Step 1: Prepare the Crust

In a large mixing bowl, combine the flour and salt.

Add the chilled butter and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.

Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Do not overwork the dough.

Divide the dough into two portions, shape them into discs, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Cook the Coconut Filling

In a saucepan over medium heat, combine coconut water, evaporated milk, condensed milk, sugar, and salt. Stir until the sugar dissolves.

Add the young coconut meat and cook for 3–5 minutes.

Slowly stir in the cornstarch mixture and continue to cook until the filling thickens. Remove from heat and stir in the vanilla extract. Set aside to cool.

Step 3: Assemble the Pie

Preheat your oven to 375°F (190°C).

Roll out one portion of the dough on a floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough into the dish, pressing gently to remove air bubbles. Trim any excess dough.

Pour the cooled coconut filling into the crust, spreading it evenly.

Roll out the second portion of dough and place it over the filling. Trim and crimp the edges to seal. Cut small slits on top for steam to escape.

Step 4: Bake the Pie

Brush the top crust with egg wash to achieve a golden finish.

Bake in the preheated oven for 45–50 minutes, or until the crust is golden brown.

Remove from the oven and let the pie cool completely before slicing.

Tips for Perfect Buko Pie

• Use fresh young coconut meat: Freshly grated buko gives the best flavor and texture. If unavailable, canned young coconut can be a substitute, but fresh is always better.
• Don’t skip the egg wash: It gives the crust a beautiful golden color and adds a slight sheen.
• Cool before slicing: Allowing the pie to cool ensures the filling sets properly, making it easier to slice cleanly.

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