Since coconut is readily available everywhere in Philippines, the kabayans created a very yummy pastry dish out of it called Buko pie. Buko pie is a traditional Filipino baked young-coconut (malauhog) custard pie. It has proven to be a popular pastry dish for Filipinos and a very good “pasalubong” or take-away gift for friends and relatives. Buko pie is a pastry stuffed with layered slivers of meat of sweet young coconut, and made creamy with thick coconut milk or condensed milk. The shape of the buko pie is usually round, and can be divided into 6 to 8 slices. It is ideal for an average filipino family of five or more members. Buko pies are mostly sold in the southern parts of Luzon. The places that are known to make tasty Buko pies are Laguna, Batangas, and Tagaytay in Philippines.
2 cups fresh buko slices
3/4 cup sugar
3/4 cup buko juice
3/4 cup coconut milk (evaporated milk / condensed milk)
1/3 cup Cornstarch
1 tsp. vanilla
2 pcs 9 inch or 10 inch ready made pie crust
HOW TO MAKE BUKO PIE:
1. Preheat oven to 400 degrees F.
2. Prepare the filling by combining all ingredients in a pan.
3. Heat the pan on medium heat and cook, stirring continuously until thick.
4. Add the mixture into the prepared crust.
5. Place top crust (with slits) over the mixture then crimp the edges with your fingers or with the tines of a fork.
6. Bake for 20-25 minutes or until the crust turns golden brown.
7. Remove from the oven and cool the pie at room temperature for 1-2 hours, then place in the refrigerator to cool down further. The pie is best served cold.
8. Serve & Enjoy!
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