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Buko pie recipe slice served on a plate, with the whole pie blurred in the background.

Buko Pie Recipe

This Buko Pie Recipe is a Filipino coconut pie made with flaky homemade crust, young coconut meat, coconut water, cream, sugar, and cornstarch.
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Course: Dessert, Snack
Cuisine: Filipino
Keyword: Buko Pie Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Waiting time: 30 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

For the Flaky Pie Crust

  • 3 cups flour sifted
  • 1 tsp salt
  • 3/4 cup lard chilled
  • 6 tbsp cold water
  • 2 tbsp lemon juice or vinegar

For the Pie Filling

  • 1/3 cup cornstarch
  • 1/2 cup coconut water
  • 1/2 cup all-purpose cream
  • 3/4 cup sugar
  • 4 cups young coconut meat

For the Egg Wash

  • 1 small egg
  • 1 tbsp milk

Instructions

Prepare the Pie Filling

  • In a small bowl, dissolve the cornstarch in the coconut water.
  • Stir until the mixture is smooth and free from lumps.
  • Set the cornstarch mixture aside.
  • In a saucepan over medium-low heat, combine the all-purpose cream and sugar.
  • Bring the mixture to a gentle simmer.
  • Cook, stirring regularly, until the sugar is completely dissolved.
  • Add the young coconut meat to the saucepan.
  • Stir gently until the coconut meat is evenly coated with the cream mixture.
  • Slowly add the coconut water and cornstarch mixture while stirring continuously.
  • Continue cooking, stirring frequently, for 3 to 5 minutes, or until the filling thickens to an almost paste-like consistency.
  • Remove the filling from the heat.
  • Allow the filling to cool completely before using.

Prepare the Flaky Pie Dough

  • In a mixing bowl, sift together the flour and salt.
  • Add the chilled lard to the flour mixture.
  • Cut the lard into the flour using a knife until the mixture resembles small peas.
  • Do not cut the lard too finely, as larger small pieces help create a flaky crust.
  • In a separate small bowl, combine the cold water with the lemon juice or vinegar.
  • Sprinkle the cold water mixture gradually into the flour mixture.
  • Toss lightly with a fork while adding only enough liquid for the dough to form a ball.
  • Avoid overmixing the dough.
  • Chill the dough, if possible, to make it easier to handle.
  • Divide the dough into two equal portions, one for the bottom crust and one for the top crust.

Prepare the Bottom Crust

  • Place one portion of the dough on a lightly floured surface.
  • Roll the dough thinly to fit a 28 x 4 cm pie pan, allowing an additional 1 inch for the edges.
  • Gently fold the rolled dough in half.
  • Fold it again into a quarter.
  • Place the folded dough over the pie pan, positioning the pointed part at the center.
  • Carefully unfold the dough over the pie pan.
  • Gently fit the dough into the bottom and sides of the pan without tearing or stretching it.
  • Using kitchen shears, trim the dough to a 1-inch overhang.
  • Fold the overhang under.
  • Press gently to seal.
  • Crimp the edges if desired.
  • Refrigerate the bottom crust for 30 minutes to 1 hour before filling.

Prepare the Top Crust

  • Place the remaining portion of dough on a lightly floured surface.
  • Roll the dough into a circle approximately the same diameter as the top of the pie pan, about 28 cm.
  • Place the rolled dough on parchment paper.
  • Roll the dough and parchment paper together into a cylinder.
  • Refrigerate until ready to use.

Assemble and Bake the Pie

  • Preheat the oven to 425°F.
  • Pour the cooled coconut filling into the chilled bottom crust.
  • Spread the filling evenly, ensuring the young coconut meat is well distributed.
  • Unroll the second crust with the parchment paper.
  • Place the top crust over the filling.
  • Trim any excess dough from the edges, if necessary.
  • Pinch the edges to seal the top crust with the bottom crust.
  • Using the tines of a fork, poke several holes in the top crust to create steam vents.
  • Bake the pie in the preheated 425°F oven for 10 minutes.
  • In a small bowl, whisk together the egg and milk.
  • Remove the pie from the oven after the initial baking time.
  • Brush the top crust evenly with the egg wash.
  • Lower the oven temperature to 350°F.
  • Return the pie to the oven.
  • Bake for an additional 30 to 40 minutes, or until the crust is golden brown and fully baked.
  • Remove the pie from the oven.
  • Allow the pie to cool until the filling is set.
  • Serve warm or cold.

Notes

To make this Buko Pie Recipe gluten free, replace the flour in the crust with a certified gluten-free all-purpose flour blend suitable for pie crusts.
Confirm that the cornstarch is labeled gluten free, as some brands may have cross-contact concerns.
Use gluten-free all-purpose cream, coconut water, sugar, lard, lemon juice or vinegar, egg, and milk.
If using packaged or canned young coconut meat, verify that it is gluten free and does not contain gluten-based additives.
Prepare the pie using clean bowls, utensils, measuring tools, rolling pin, pie pan, and work surfaces to prevent cross-contamination.
If serving someone with celiac disease, use certified gluten-free ingredients whenever possible.