Buko Pie
This Filipino young coconut pie has a flaky double crust and a creamy, tender filling made with buko, or young coconut. It is a comforting dessert to bake when you want something sweet, custardy, and not too fussy.
Total
100 min
Servings
One 9-inch pie, 8 slices
Level
Medium
Buko pie is a beloved Filipino dessert, especially associated with Laguna, where roadside bakeries sell warm boxes of it to travelers. “Buko” means young coconut, and its soft, slightly chewy meat is the heart of the pie.
The filling is creamy but not heavy. Young coconut meat is folded into a simple milk custard, then baked inside a tender double crust until the top is golden and the center is set.
Fresh young coconut is lovely if you can get it, but frozen young coconut meat and bottled coconut water also work well. The key is to keep the coconut pieces tender and the filling thick enough before it goes into the crust.
01What you'll need
Ingredients
15 items · One 9-inch pie, 8 slices
- For the crust: 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 1 cup cold unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
- For the filling: 2 cups young coconut meat, cut into thin strips
- 1 cup coconut water or buko juice
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon fine salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For finishing: 1 large egg, beaten with 1 tablespoon milk, for egg wash
02How to make it
Step-by-step
1. Make the dough
In a large bowl, whisk the flour, sugar, and salt. Add the cold butter and rub it into the flour with your fingertips, or cut it in with a pastry cutter, until the butter pieces are mostly pea-size. Sprinkle in 6 tablespoons ice water and mix gently with a fork. Add more water, 1 tablespoon at a time, only until the dough holds together when pressed.
2. Chill the dough
Divide the dough into 2 pieces, one slightly larger than the other. Flatten each piece into a disk, wrap, and chill for at least 30 minutes. Chilling helps the butter firm up, which makes the crust flakier and easier to roll.
3. Cook the custard
In a medium saucepan, whisk the coconut water, milk, sugar, cornstarch, salt, and egg yolks until smooth. Set the pan over medium heat and cook, whisking often, until the mixture thickens and starts to bubble, 6 to 9 minutes. Custard means a milk-and-egg mixture that thickens as it cooks.
4. Add the coconut
Remove the pan from the heat. Stir in the young coconut meat, butter, and vanilla until the butter melts. Let the filling cool for 15 to 20 minutes, stirring now and then. It should be thick, creamy, and warm rather than hot before it goes into the crust.
5. Roll the bottom crust
Heat the oven to 375°F. On a lightly floured surface, roll the larger dough disk into a 12-inch circle. Fit it into a 9-inch pie plate, letting the extra dough hang over the edge. Spoon in the cooled buko filling and spread it evenly.
6. Add the top crust
Roll the second dough disk into an 11-inch circle and place it over the filling. Trim the edges, then pinch the top and bottom crusts together to seal. Crimp the edge with your fingers or a fork. Cut 4 to 6 small slits in the top crust so steam can escape.
7. Brush and bake
Brush the top crust lightly with the egg wash. Bake for 45 to 55 minutes, until the crust is deep golden and the filling is bubbling slightly through the vents. If the edges brown too fast, cover them loosely with strips of foil.
8. Cool before slicing
Let the pie cool on a rack for at least 2 hours before cutting. This rest helps the filling set, so the slices hold their shape. Serve slightly warm or at room temperature.
03From our kitchen
Cook's tips
- Make-ahead: You can make the dough up to 2 days ahead and keep it wrapped in the refrigerator. You can also freeze the dough disks for up to 2 months; thaw overnight in the refrigerator before rolling.
- Storage: Cover leftover pie and refrigerate for up to 4 days. The crust will soften a little, but the flavor stays good. Reheat slices in a 325°F oven for 10 to 15 minutes if you want the crust to crisp slightly.
- Coconut swap: Fresh young coconut gives the most traditional texture. Frozen young coconut meat is a good substitute. If using canned young coconut, drain it well and taste first, as some brands are packed in sweet syrup; reduce the sugar slightly if needed.
- Milk options: Whole milk makes a creamy filling. Evaporated milk can be used for a richer flavor. Avoid thin plant milks unless you are also adjusting the thickener, because the filling may set softer.
- If the filling looks lumpy: Take it off the heat and whisk firmly. Small lumps usually smooth out. For very lumpy custard, strain the base before adding the coconut meat.
- If your crust gets sticky: Chill it for 10 to 15 minutes before rolling again. Warm dough is harder to handle and can bake up less flaky.
Cook's note
Young coconut meat is softer and more delicate than mature coconut. Look for fresh buko at Asian markets, or check the freezer section for frozen young coconut strips. Avoid dried coconut for this recipe; it will not give the same tender filling.
04Frequently asked
Questions & answers
Can I use mature coconut instead of young coconut?
It is not recommended. Mature coconut is firm, oily, and much chewier. Buko pie needs the soft, tender texture of young coconut meat.
Can I make buko pie without a top crust?
Yes, but it will be more like a coconut custard tart. Bake it as a single-crust pie and watch the top of the filling; if it browns too much, tent it loosely with foil. The bake time may be a little shorter.
Why is my buko pie filling runny?
The custard may not have cooked long enough on the stove, or the pie may have been sliced while still hot. Cook the filling until thick and bubbling, then cool the baked pie for at least 2 hours before cutting.
Can I freeze baked buko pie?
You can freeze it, but the custard may become slightly watery after thawing. For the best texture, eat it fresh or refrigerated within a few days. If freezing, wrap the cooled pie well and freeze for up to 1 month.
Do I need to blind bake the crust?
No. Blind baking means baking an empty pie crust before adding the filling. This recipe uses a thick cooked filling and a full baking time, so the bottom crust bakes through without that extra step.
05Keep cooking
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