Buko (Young Coconut) Pie
Ready In: 1 hr 15 mins
Serves: 8
Ingredients
CRUST
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1⁄2 cup corn oil
- 1 tablespoon water
FILLING
- 3 1⁄3 cups young coconut meat (buko)
- 1⁄2 cup white sugar
- 1⁄2 cup evaporated milk
- 1⁄4 cup cornstarch
- 1⁄4 cup cheese, grated
Directions
- To prepare the crust:.
- Combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.
- Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.
- Prick bottom pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
- To prepare the filling:
- Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan.
- Top filling with the second crust. Seal ends all around with a fork.
- Bake at 400 °F until top crust turns golden brown. Sprinkle grated cheese on top.
- Bake for additional 5 minutes.
- Serve hot or cold.
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