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