Take a bite into Filipino culture with this easy Buko Pie Recipe

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Warm buko pie is such a treat with a mug of coffee or tsokolate. Make some at home any time you want it with this easy to follow recipe.

src=http://ph.theasianparent.com/wp content/uploads/2014/11/dreamstime xl 5670677.jpg Take a bite into Filipino culture with this easy Buko Pie Recipe

Love Los Baños Buko Pie, but live far away from the province? Use this buko pie recipe from filipinorecipesite.com to make this classic Laguna specialty at home. It's easier than you think.

How to make Buko Pie


For the crust
2 cups all-purpose flour
1 tsp. sugar
1/2 tsp. salt
1/2 cup margarine or butter, cut into thin slices
1/4 cup shortening
5-6 tbsp. cold water
For the filling
1/2 cup sugar
1/3 cup cornstarch
1 cup evaporated milk
1 cup buko water/juice
1 tsp. vanilla
2 cups grated buko (young coconut meat)


  1. Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.
  2. Make the filling. Combine sugar and cornstarch in a saucepan. Add evaporated milk and bucowater. Cook over medium heat until thickened. Add vanilla and grated buko meat. Cook for another 5 minutes and then set aside to cool.
  3. Prepare the crust. Combine flour, sugar and salt in a bowl. Cut in the butter and shortening until the mixture looks like coarse crumbs. Add water a tablespoon at a time. Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.
  4. Form into two balls, one of which should be bigger than the other. Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Filled up with the buco mixture filling. Set aside.
  5. Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.
  6. Using a knife or fork, prick holes on the top crust so that steam can escape the pie while baking. Brush the top crust with egg wash.
  7. Bake in the oven for about 30 minutes or until golden brown. Allow to cool before slicing.

ABOUT THE AUTHOR: Patricia de Castro-Cuyugan

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