Buko Pie: The Sweetheart of Filipino Desserts

10 Servings

Buko Pie, a beloved Filipino treat, is a delightful symphony of flavors and textures. It features a flaky, buttery crust that encases a luscious, creamy filling made from young coconut meat, condensed milk, and a touch of sweetness. This iconic dessert is often enjoyed as a midday snack or a sweet ending to a meal, and it’s a must-try for anyone visiting Bohol.

15min Prep

55min Cook

a delicious lumpia

INGREDIENTS

Pie Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into cubes
  • 1/4 cup cold shortening
  • 6-8 tablespoons ice water

Filling:

  • 4 cups young coconut meat, grated
  • 1 can (14 ounces) condensed milk
  • 1/2 cup evaporated milk
  • 3/4 cup sugar
  • 1/2 cup cornstarch
  • 1/2 cup coconut water
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS

  1. Prepare the Crust: In a large bowl, combine flour and salt. Cut in butter and shortening using a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  2. Make the Filling: In a saucepan, combine coconut meat, condensed milk, evaporated milk, sugar, cornstarch, coconut water, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool.

  3. Assemble and Bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough and place it in a 9-inch pie dish. Trim and crimp the edges. Pour the cooled filling into the crust. Roll out the remaining dough and place it over the filling. Seal the edges and cut vents in the top crust.

Bake: Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before slicing and serving.

Food Story:

Buko Pie is a true Filipino culinary gem, with its roots in the country’s love for coconuts. Young coconuts, or “buko,” are abundant in the Philippines, and their tender, juicy flesh is perfect for creating this delectable dessert.

While the exact origin of Buko Pie is unclear, it’s believed to have emerged during the American colonial period, possibly as an adaptation of American pies. Over time, Filipinos made it their own, using local ingredients and techniques to create a uniquely Filipino flavor profile.

Today, Buko Pie is a beloved symbol of Filipino ingenuity and resourcefulness, a testament to the ability to transform simple ingredients into something truly extraordinary.

A slice of Buko Pie with a flaky, golden brown crust revealing a creamy, young coconut filling.

If you have some stories to tell let us know.