Classic Buko Pie Recipe – Creamy and Flaky Filipino Coconut Pie

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Classic Buko Pie Recipe – Creamy and Flaky Filipino Coconut Pie

Buko Pie is a well-loved Filipino dessert known for its flaky, buttery crust and rich, creamy young coconut filling. This homemade version is a delightful treat that perfectly balances sweetness with a luscious custard-like texture.

Traditionally enjoyed as a snack or dessert, buko pie is a popular pasalubong (souvenir treat) in the Philippines. With its smooth and velvety coconut filling encased in a crisp, golden crust, this recipe will bring the flavors of a classic bakery-style buko pie right into your kitchen.

Follow this detailed guide to making perfect buko pie from scratch—from creating a tender pie crust to preparing the creamy coconut filling, all baked to perfection.

Ingredients

For the Pie Crust

  • 2 ½ cups all-purpose flour – The base for a firm yet flaky crust.
  • 2 tablespoons granulated sugar – Adds a slight sweetness to complement the coconut filling.
  • ½ teaspoon salt – Enhances the flavor of the crust.
  • ½ cup vegetable shortening or butter – Creates a rich and tender texture.
  • 5 to 6 tablespoons ice water – Helps bind the dough without making it too sticky.

For the Custard Filling

  • 1 ½ cups young coconut meat (buko), grated or shredded – The star ingredient, providing a soft, chewy texture.
  • 1 cup evaporated milk or fresh milk – Adds creaminess to the filling.
  • ¾ cup granulated sugar – Sweetens the custard while balancing the natural coconut flavor.
  • 3 egg yolks – Helps thicken the filling, giving it a rich consistency.
  • 1 whole egg – Adds stability and structure to the filling.
  • 3 tablespoons cornstarch – Ensures a thick, smooth custard.
  • 1 cup hot water – Helps dissolve the cornstarch and sugar.
  • 1 teaspoon pure vanilla extract – Enhances the overall flavor.

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

A good buko pie starts with a flaky, buttery crust. Follow these steps for the perfect base:

  1. In a large bowl, mix the all-purpose flour, sugar, and salt.
  2. Cut in the shortening or butter using a fork or pastry cutter until the mixture becomes crumbly and resembles coarse sand.
  3. Gradually add ice water, a tablespoon at a time, while mixing the dough until it just comes together. Be careful not to overwork it.
  4. Transfer the dough to a lightly floured surface and knead it gently until smooth.
  5. Form the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 10-15 minutes. Chilling allows the butter to firm up, resulting in a flakier crust.

Step 2: Roll and Shape the Dough

  1. Grease 5-inch pie molds lightly with butter or oil.
  2. Divide the chilled dough into 70-80g portions for individual pies or roll out a large sheet for a standard pie dish.
  3. Roll each dough portion into a thin, even disk using a rolling pin. The dough should be slightly larger than the mold to allow for easy trimming.
  4. Gently press the rolled dough into the prepared molds, ensuring a snug fit.
  5. Trim any excess dough hanging over the edges using a knife or pastry cutter.
  6. If desired, create a decorative crimped edge by pinching the dough with your fingers or using a fork to press a pattern along the rim.
  7. Set aside while preparing the filling.

Step 3: Prepare the Creamy Custard Filling

  1. In a mixing bowl, whisk together milk powder, granulated sugar, egg yolks, and whole eggs until well combined and smooth.
  2. Gradually add cornstarch, stirring continuously to prevent lumps.
  3. Slowly pour in hot water, whisking as you go to incorporate all ingredients.
  4. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly to prevent burning.
  5. Continue stirring for 5 to 7 minutes, or until the mixture thickens to a custard-like consistency.
  6. Remove from heat and add vanilla extract for a warm, aromatic flavor.
  7. Stir in the grated buko meat, ensuring it is evenly distributed in the custard.
  8. Allow the filling to cool slightly before assembling the pies.

Step 4: Assemble the Buko Pies

  1. Spoon the prepared coconut custard filling into the dough-lined pie molds, filling them nearly to the top.
  2. Use a spatula to smooth the surface for even baking.

Step 5: Bake to Perfection

  1. Preheat your oven to 160°C (320°F).
  2. Place the filled pie molds on a baking tray and transfer to the oven.
  3. Bake for 50 minutes, or until the custard is set and the pie crust turns a light golden brown.
  4. If the crust starts browning too quickly, cover the pies loosely with aluminum foil to prevent burning.

Step 6: Cool and Serve

  1. Once baked, remove the pies from the oven and allow them to cool for 10-15 minutes at room temperature.
  2. Transfer to the refrigerator and let them chill for at least 30 minutes before serving.
  3. Serve the buko pies slightly chilled or at room temperature for the best texture and flavor.

Tips for the Best Buko Pie

  • Use Fresh Young Coconut Meat – Freshly grated buko provides the best texture and flavor. If using frozen buko, thaw it completely and drain excess liquid.
  • Do Not Overfill the Pies – Leaving a little space at the top prevents the filling from overflowing during baking.
  • Chill the Dough Before Rolling – This helps keep the butter solid, resulting in a flaky crust instead of a tough one.
  • Use a Water Bath for Even Baking – Placing a tray of water on the bottom rack of the oven helps keep the custard moist and prevents cracking.
  • Let the Pie Cool Completely – The custard will continue to set as it cools, making it easier to slice and serve.

Storage and Reheating Instructions

  • Refrigeration: Store leftover buko pies in an airtight container in the fridge for 5 to 7 days.
  • Freezing: Wrap each pie in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Reheating: Warm in a 300°F (150°C) oven for 10 minutes or until heated through. Avoid microwaving, as it may cause the custard to become too soft.

Enjoy This Classic Filipino Dessert!

This homemade buko pie is the perfect combination of a buttery, flaky crust and a creamy coconut filling that melts in your mouth. Whether served as a dessert, snack, or gift to loved ones, it captures the comforting flavors of traditional Filipino baking.

Try this recipe and experience the delightful taste of freshly baked buko pie. Let me know how it turns out and if you have any special variations you’d like to share!

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