Buko pie is a traditional Filipino baked young-coconut (malauhog) custard pie. Buko Pie Ingredients: For the crust: 2 cups sifted all-purpose flour 1/2 cup margarine 1/3 cup water For the filling: 2-3 cups grated buko 1 1/2 cups milk 1/2 cup sugar 2 tbsp. gelatin 3 egg yolks 1/4 cup butter 1/3 cup cornstarch Procedure: 1. Prepare the crust. Put flour in a bowl and add the margarine. Pour water into the bowl. Form dough into a ball and divide into two. One should be bigger than the other. 2. Place the bigger ball between two floured sheets of wax paper. Roll out. Invert into an 8-inch pie plate. Fit well, making sure the crust also covers the sides of the pie plate. Bake in a 350oF oven for 20 minutes. 3. Prepare the filling. Place all ingredients in a saucepan and cook over low heat until creamy. Let it cool a bit. 4. Pour filling over the crust and spread evenly. 5. Roll out remaining dough and invert over the pie. Trim the sides and press down on the edges to seal. You can also cut the rolled out dough in strips and form the top crust into a lattice design. 6. Bake for another 10 minutes or until the top part turns golden brown. For a glossy finish, brush top with beaten egg white before baking. Buko Pie -2 Crust: 2 cups all-purpose flour 1 tsp. salt 2/3 cup shortening 1 piece eggyolk 1 tsp. vinegar 1/4 cup ice water Filling: 4 cups coconut meat 1 cup coconut water 1 300 ml. can Sweetened Condensed Milk 2/3 cup cornstarch Buko Pie Cooking Instructions: 1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. 2. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled. 3. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate. 4. Fit dough into a pie plate, letting sides hang. 5. Roll out remaining dough for the crust. 6. Set aside. 7. Combine filling ingredients in a thick saucepan. 8. Cook stirring constantly until thickened. Cool then pour into prepared crust. 9. Cover with top crust; flute or crimp edges together to seal. 10. Bake for 1 hr. at 425 degrees F. Buko Pie -3 Ingredients: CRUST 2 cup all purpose flour 1 teaspoon salt 1/2 cup corn oil 1 tablespoon water FILLING 3 1 /3 cup buko, young coconut 1/2 cup white sugar 1/2 cup evaporated milk 1/4 cup cornstarch 1/4 cup cheese, grated How to make buko pie 1. To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. 2. Sprinkle with water. Continue “cutting” with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. 3. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. 4. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown FILLING 1. Combine all ingredients except cheese and cook over low heat. 2. Continue stirring until thick. Pour mixture into pastry-lined pie pan. 3. Top filling with the second crust. Seal ends all around with a fork. 4. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. 5. Bake for additional 5 minutes. Serves 8. Buko Pie -4 Ingredients: 2 cups all-purpose flour 1/3 cup butter 1 teaspoon salt 1/3 cup vegetable shortening 6 to 8 tablespoons cold water 2 cups young coconut meat 3/4 cup granulated white sugar 1/2 cup cornstarch diluted in 1/2 cup young coconut water 1/2 cup evaporated milk Cooking procedure: 1. Create the crust 1.1 Combine flour and salt then mix using a balloon whisk. 1.2 Add butter and shortening then mix using a pastry mixer. 1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients. 1.4 When everything is completely mixed, gather the mixture and divide into two equal parts. 1.5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat. 1.6 Arrange the first dough over the cake pan. This will be the base. 1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan. 2. Make the filling 2.1 Heat a saucepan and pour-in the milk. Let boil. 2.2 Add the granulated white sugar and stir. 2.3 Put-in the young coconut meat and cook for 3 minutes. 2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens. 2.5 Turn-off the heat and allow the mixture to cool down. 3. Preheat oven to 375 degrees Fahrenheit. 4. Arrange the cooked filling in the cake pan. 5. Put the second crust over the filling and seal the sides. 6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming. 7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete. 8. Let cool and serve. Buko Pie -5 Ingredients 1 fresh young coconut, drained with meat removed and chopped 2 (12 fluid ounce) cans evaporated milk 1 (14 ounce) can sweetened condensed milk 4 eggs, beaten 1/4 cup white sugar 1 pinch salt Directions 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven. 3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving. Sources: pinoyrecipe.net, filipinovegetarianrecipe.com, panlasangpinoy.co, allrecipes.comSource: Business Diary Philippines
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