Buko Pie with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• 2 cups (470ml) young coconut meat, shredded 2 cups (470ml) young coconut meat, shredded
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 tablespoons cornstarch 3 tablespoons cornstarch
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a saucepan, combine the shredded young coconut meat, coconut milk, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth.
5. 5.
   Remove the saucepan from the heat and stir in the vanilla extract. Let the filling cool completely.
6. 6.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess.
7. 7.
   Pour the cooled coconut filling into the pie crust.
8. 8.
   Brush the edges of the crust with the beaten egg to create a golden brown finish.
9. 9.
   Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
10. 10.
    Remove the pie from the oven and let it cool before serving.

Treat your ingredients with care...

• Young coconut meat — Make sure to use fresh young coconut meat for the best flavor and texture. If fresh coconut is not available, you can use frozen or canned young coconut meat as a substitute.

Tips & Tricks

• For a more pronounced coconut flavor, you can add a few drops of coconut extract to the filling.
• Serve the Buko Pie warm with a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a sweeter pie, you can increase the amount of sugar in the filling according to your taste.
• To achieve a flaky crust, make sure the butter is cold and handle the dough as little as possible.
• If the crust starts to brown too quickly during baking, cover it loosely with aluminum foil to prevent burning.

Serving advice

Serve the Buko Pie at room temperature or slightly warm. It can be enjoyed on its own or with a dollop of whipped cream for added richness.

Presentation advice

To enhance the presentation of the Buko Pie, dust the top with powdered sugar before serving. You can also garnish it with toasted coconut flakes or a sprig of fresh mint.