Buko Pie with Young Coconut Custard
Recipe Guy
Merienda and Bakery
Buko pie is a Filipino young coconut custard pie with a flaky double crust and tender strips of coconut in every slice.
About This Recipe
Local name: Buko Pie
Buko pie is a beloved Filipino pasalubong and bakery dessert. This version uses a sturdy custard thickened before baking so the filling stays creamy and loaded with young coconut strips rather than watery.
Ingredient Notes
Young coconut
Use tender young coconut strips, not mature grated coconut.
Coconut water
A little coconut water reinforces flavor without thinning the custard too much.
Cornstarch
Pre-thickening the custard helps the pie set.
Crust
A cold butter crust gives flaky layers and handles the moist filling.
Buko Pie with Young Coconut Custard Recipe
Buko pie is a Filipino young coconut custard pie with a flaky double crust and tender strips of coconut in every slice.
Yield: 8 slices Serving size: 1 slice
Yield note: Let the pie cool fully so the custard slices cleanly.
Shopping List
Crust
- All-purpose flour
- Butter
- Shortening or more butter
Filling
- Young coconut strips
- Coconut water
- Evaporated milk
- Condensed milk
- Cornstarch
- Eggs
Finish
- Egg wash
- Sugar
Ingredients
Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 12 tablespoons cold unsalted butter, cubed
- 1/4 cup cold shortening or cold butter
- 6 to 8 tablespoons ice water
Filling
- 3 cups young coconut strips
- 3/4 cup coconut water
- 1 cup evaporated milk
- 1/2 cup condensed milk
- 1/3 cup sugar
- 1/4 cup cornstarch
- 2 egg yolks
- 1 teaspoon vanilla
- Pinch of salt
Finish
- 1 egg beaten with 1 tablespoon milk
- 1 teaspoon sugar for sprinkling, optional
Instructions
- Pulse flour, sugar, and salt with cold butter and shortening until pea-size pieces form.
- Add ice water a tablespoon at a time until the dough just holds together. Divide into two disks and chill 45 minutes.
- Whisk coconut water, evaporated milk, condensed milk, sugar, cornstarch, yolks, vanilla, and salt in a saucepan.
- Cook over medium heat, whisking constantly, until thick and glossy.
- Fold in young coconut strips and cool the filling to room temperature.
- Heat oven to 400 F. Roll one dough disk into a 9-inch pie plate.
- Add cooled filling. Roll the second disk over the top, seal the edges, and cut steam vents.
- Brush with egg wash and sprinkle lightly with sugar if using.
- Bake 15 minutes, then reduce heat to 350 F and bake 30 to 35 minutes more, until deeply golden.
- Cool completely before slicing.
Nutrition Estimate
Estimated per slice with butter crust and young coconut custard.
Tips For The Best Buko Pie with Young Coconut Custard
- Cool the filling: Hot filling melts the bottom crust before baking.
- Vent the top: Steam vents prevent the custard from pushing through the seams.
- Bake until golden: Pale crust will taste floury against the creamy filling.
- Cool fully: A warm buko pie is delicious but slices messily.
How To Serve And Store
Serving: Serve at room temperature or slightly chilled.
Make Ahead: Bake one day ahead for clean slices.
Refrigerate: Refrigerate for up to 4 days.
Freeze: Freeze slices for up to 1 month.
Reheat: Warm slices in a low oven to revive the crust.
Safety: Cool perishable leftovers within 2 hours and reheat cooked foods to steaming hot before serving again.
Common Questions
Can I use canned young coconut?
Yes. Drain it well and choose strips packed in light syrup or water.
Why is my buko pie watery?
The custard may not have been thickened enough or the coconut was too wet.
Can I use store-bought crust?
Yes, but choose a deep-dish double crust and keep it cold.
Should buko pie be refrigerated?
Yes. Because it contains dairy custard, refrigerate leftovers.
