Buko Pie

The word 'buko' translates to coconut, and Filipino Buko Pie is popular in the Southern Luzon provinces of the Philippines. I tried to recreate this classic dessert in my American kitchen by using bottled macapuno strings (coconut sport) for the filling. A double pie crust encases the sweet tropical coconut. This is an Asian in America blog post by Elizabeth Ann Quirino, and was inspired by a recipe from Chef Romy Dorotan of Purple Yam NYC.

Prep Time1

Cook Time1 10

Total Time1 1 10

Course: Dessert

Cuisine: Asian, Filipino

Servings: people

Calories: 599kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Pie plate: 9-inches in diameter
Food processor
Rolling pin

Ingredients

For the double pie crust

2 ¼ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
½ cup unsalted butter, chilled
½ cup Crisco shortening, chilled
4 to 6 Tablespoons iced water

For the pie filling:

¼ cup cornstarch
½ cup coconut milk
2 cups bottled macapuno strings (coconut sport)
1¼ cups heavy cream

For pie crust top:

1 whole egg, for egg wash
¼ cup water, at room temperature, for egg wash

Instructions

To make the double pie crust:

Whisk together in a large bowl: Flour, salt, and baking powder.
Add the chilled butter and Crisco. Cut with a pastry blender or else pulse in a food processor. The texture should look like little peas.
Pour the iced water a tablespoon at a time.
Process the pastry dough in the food processor until it is smooth.
Divide the dough into 2 disks and wrap all over with plastic wrap. Refrigerate the disks overnight.
The next day, when getting ready to bake, preheat the oven at 350 F.
Roll out one pastry to fit the bottom of a 9-inch pie pan.
Prick the bottom crust with a fork in several places. Line the pie shell with parchment paper, enough to cover it. Place pie weights or dried beans on the parchment paper. This prevents the pastry from puffing up while baking.
Bake the bottom pie crust at a preheated oven of 350 F, for 15 minutes. When done, take the pie plate out of the oven. Set aside while you prepare the filling.

To make the pie filling:

In a medium-sized bowl, whisk together the cornstarch and coconut milk till smooth and there are no more lumps. Set aside.
In a large sauce pan, over medium heat, pour the heavy cream. Gradually add the coconut milk-cornstarch mixture. Combine well and keep stirring till the liquid thickens. Lower heat so the mixture doesn't burn or get clumpy.
Add the bottled macapuno strings, including the macapuno liquid with it. Incorporate well into the heavy cream mixture.
Continue cooking this mixture for 2 minutes more. Then remove from stovetop.
Pour the mixture into the pre-baked pie shell.

To add the top pie crust:

Roll out the second pastry disk on a floured surface on the counter. You can either place the entire pastry crust on the pie filling, or you can make a decorative lattice pie crust top.
To make a lattice pie top: Slice the pastry dough with a sharp knife, into 2-inch wide strips. Layer the strips alternately, on top of the filling, in horizontal and vertical positions, like a basket weave.
Brush the sides of the pastry in the pie plate with water, for sealing the crust.
Seal the pie edges by pressing a fork on the pastry.
To make the egg wash: Combine the egg and water for the egg wash in a small bowl. Mix and brush the entire pie top with egg wash.

To bake:

Place the pie on top of a shallow baking tray to avoid drippings inside the oven.
Bake the pie in a preheated oven of 350 F degrees for 40 minutes. Check the pie for even browning on the pie crust on top.
Turn the pie around, inside the oven, for even baking. Continue baking for 10 minutes more.
When done, take the pie out of the oven. Cool on counter, then slice to serve.
This pie needs to be stored in the refrigerator. This keeps for 5 to 7 days in the refrigerator, and up to a month in the freezer.

Cook's comments:

In his original recipe, Chef Romy Dorotan used fresh coconut meat for the pie filling. I substituted with bottled macapuno strings, and canned coconut milk, since I don't have access to fresh coconuts.
Macapuno is known as coconut sport. They are mutant coconut fruit, containing jelly-like nuts filling most of the space inside the coconut shell. Macapuno is the processed version. The bottled macapuno is either found in the form of strings or balls, preserved in heavy syrup. The macapuno syrup was sweet enough, and this is why I did not need to add sugar to the filling.
Bottled macapuno are sold in Asian markets here in the USA, or in online sources. When opened, keep refrigerated.

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