Growing up in the Philippines, the aroma of freshly baked Filipino Buko (Coconut) Pie would fill our home, beckoning us to gather around the table. It was a cherished family tradition that brought us together, each bite a nostalgic journey to the lush coconut groves of our homeland. Even now, as I live halfway across the world, the mere thought of this delectable dessert transports me back to those carefree days, where the sweet and creamy flavors danced on my tongue, leaving an indelible mark on my memory.
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Why This Filipino Buko (Coconut) Pie Recipe Will Become Your Go-To
The Secret Behind Perfect Filipino Buko (Coconut) Pie
Filipino Buko (Coconut) Pie is a true delight, a harmonious blend of buttery, flaky crust and a rich, velvety filling that’s bursting with the essence of tropical coconut. What sets this recipe apart is the attention to detail and the careful balance of ingredients that elevate it to a level of pure indulgence. From the perfectly chilled butter that creates a tender, flaky pastry to the just-right ratio of sweetened condensed milk and coconut milk, every element has been meticulously crafted to deliver an unforgettable flavor experience.
Essential Ingredients You’ll Need
The key to this Filipino Buko (Coconut) Pie recipe lies in the carefully selected ingredients. Let’s take a closer look at each one:
- 2 cups all-purpose flour: This provides the foundation for the buttery, flaky crust that perfectly complements the rich filling.
- 1 teaspoon salt: A pinch of salt enhances the overall flavor, balancing the sweetness and adding depth to the pastry.
- 3/4 cup unsalted butter, chilled and cubed: Cold butter is essential for creating the tender, flaky texture that’s characteristic of a well-made pie crust.
- 1/4 cup ice water: The ice-cold water helps to bind the dough and ensures a tender, pliable texture.
- 3 large eggs: These provide structure and creaminess to the luscious coconut filling.
- 1 (14oz) can sweetened condensed milk: This rich, creamy ingredient adds sweetness and a luxurious mouthfeel to the filling.
- 1 (13.5oz) can coconut milk: The star of the show, coconut milk imparts the signature tropical flavor that defines this pie.
- 1 cup fresh or frozen grated coconut: The addition of grated coconut adds texture and a burst of coconut flavor in every bite.
- 1 teaspoon vanilla extract: A touch of vanilla complements the coconut perfectly, creating a harmonious balance of flavors.
Step-by-Step Filipino Buko (Coconut) Pie Instructions
Preparing Your Filipino Buko (Coconut) Pie
With a total time of 70 minutes, including 20 minutes of prep and 50 minutes of cooking, this Filipino Buko (Coconut) Pie comes together quickly and easily. You’ll need a rolling pin, a 9-inch pie dish, and a few basic kitchen tools to get started.
1- Begin by making the flaky pie crust. In a large bowl, combine the 2 cups of all-purpose flour and 1 teaspoon of salt. Cut in the chilled, cubed 3/4 cup of unsalted butter until the mixture resembles coarse crumbs. Gradually add the 1/4 cup of ice-cold water, mixing gently until the dough comes together.
2- Divide the dough in half and roll out one portion into a 12-inch circle on a lightly floured surface. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough from the edges.
3- In a large mixing bowl, whisk together the 3 large eggs, 1 (14oz) can of sweetened condensed milk, and 1 (13.5oz) can of coconut milk until well combined. Fold in the 1 cup of fresh or frozen grated coconut and 1 teaspoon of vanilla extract.
4- Pour the coconut filling into the prepared pie crust, smoothing the top with a spatula. The filling should be a rich, creamy consistency.
5- Roll out the remaining pie dough and cut into strips to create a lattice top. Arrange the strips in a criss-cross pattern over the filling, pressing the edges to seal.
6- Bake the Filipino Buko (Coconut) Pie in a preheated 375°F oven for 50 minutes, or until the crust is golden brown and the filling is set. Allow the pie to cool completely before slicing and serving.
Pro Tips for Success
1- Ensure that your butter is well-chilled before cutting it into the flour. This will help create the flakiest, most tender crust.
2- When rolling out the dough, work quickly and handle it gently to prevent the butter from melting and toughening the crust.
3- For a beautiful lattice top, cut the dough into 1-inch wide strips and weave them in an alternating pattern over the filling.
4- Adjust the baking time as needed, keeping an eye on the crust to prevent overbrowning. The filling should be set, but still have a slight jiggle in the center when the pie is ready.
Serving and Storing Your Filipino Buko (Coconut) Pie
Perfect Pairings for Filipino Buko (Coconut) Pie
This Filipino Buko (Coconut) Pie, which serves 8 people, is the perfect dessert to share with family and friends. Its tropical flavors pair beautifully with a steaming cup of strong coffee or a refreshing glass of iced tea. For a truly indulgent experience, consider serving a scoop of vanilla ice cream or a dollop of freshly whipped cream alongside the pie.
Storage and Make-Ahead Tips
Filipino Buko (Coconut) Pie can be stored in the refrigerator for up to 4 days. To reheat, simply place slices in the oven at 350°F for 10-15 minutes, or until warmed through. For longer-term storage, the pie can be frozen for up to 2 months. To freeze, allow the pie to cool completely, then wrap it tightly in plastic wrap and foil. When ready to serve, thaw the pie in the refrigerator overnight before reheating.
Variations and Dietary Adaptations for Filipino Buko (Coconut) Pie
Creative Filipino Buko (Coconut) Pie Variations
While the classic Filipino Buko (Coconut) Pie is a true delight, there are plenty of ways to put a creative spin on this beloved dessert. Consider adding a sprinkle of toasted coconut flakes to the top for extra texture and flavor. For a seasonal twist, you could incorporate pumpkin or sweet potato puree into the filling for a fall-inspired version. Alternatively, try swirling in a touch of mango or pineapple for a tropical twist.
Making Filipino Buko (Coconut) Pie Diet-Friendly
If you’re looking to make this Filipino Buko (Coconut) Pie more dietary-friendly, there are a few simple substitutions you can try. For a gluten-free version, use a gluten-free all-purpose flour blend in the crust. To make it vegan, replace the eggs with a flax or chia seed “egg” and use coconut oil instead of butter. For a lower-carb option, you can swap the all-purpose flour for almond or coconut flour, and use a low-carb sweetener in place of the sweetened condensed milk.
Frequently Asked Questions
Q: Can I use frozen grated coconut instead of fresh?
A: Absolutely! Frozen grated coconut works perfectly well in this recipe. It provides the same great texture and flavor as fresh coconut.
Q: How long does it take to prepare and bake the Filipino Buko (Coconut) Pie?
A: The total time for this recipe is 70 minutes, with 20 minutes of prep time and 50 minutes of baking time.
Q: Can I make this pie ahead of time?
A: Yes, Filipino Buko (Coconut) Pie can be made up to 4 days in advance and stored in the refrigerator. It also freezes well for up to 2 months.
Q: How many servings does this recipe make?
A: This Filipino Buko (Coconut) Pie recipe yields 8 servings.
Q: What should I do if the crust is getting too brown before the filling is set?
A: If the crust is browning too quickly, simply cover the edges with foil or a pie crust shield to prevent further browning while the filling finishes baking.
Filipino Buko (Coconut) Pie
- Total Time: 70
- Yield: 8 servings
Description
Indulge in the rich, creamy flavors of this authentic Filipino Buko (Coconut) Pie. A buttery, flaky crust envelops a luscious coconut-infused custard filling, creating a tropical delight that will transport your taste buds to the Philippines.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 3/4 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 3 large eggs
– 1 (14oz) can sweetened condensed milk
– 1 (13.5oz) can coconut milk
– 1 cup fresh or frozen grated coconut
– 1 teaspoon vanilla extract
Instructions
1. In a food processor, pulse the flour and salt to combine. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the ice water and pulse just until the dough begins to come together.
2. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a large bowl, whisk together the eggs, sweetened condensed milk, coconut milk, grated coconut, and vanilla extract until well combined.
5. Roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and crimp the edges.
6. Pour the coconut filling into the prepared pie crust.
7. Bake for 45-55 minutes, or until the center is set and the crust is golden brown.
8. Allow the pie to cool completely before slicing and serving.
Notes
For a richer flavor, use a combination of fresh and frozen grated coconut. To prevent the crust from browning too quickly, you can cover the edges with foil or a pie crust shield during the last 15-20 minutes of baking.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Conclusion
Filipino Buko (Coconut) Pie is a true taste of tropical paradise, a dessert that transports you to the lush coconut groves of the Philippines with every bite. This recipe is a labor of love, crafted with meticulous attention to detail to ensure a flawless balance of flavors and textures. Whether you’re sharing it with family, bringing it to a potluck, or indulging in it on a quiet evening, this Filipino Buko (Coconut) Pie is sure to become a cherished favorite. So gather your ingredients, preheat your oven, and get ready to embark on a delightful journey of coconut-infused bliss. Don’t forget to let me know how your Filipino Buko (Coconut) Pie turns out – I can’t wait to hear your thoughts!
