Lao-style Coconut Pie

Ingredients

In this Lao adaptation of Buko Pie, we infuse the coconut custard filling with traditional Lao spices, such as lemongrass, galangal, and kaffir lime leaves. These ingredients add a distinct Lao flavor profile to the pie, elevating it to new heights of deliciousness. Additionally, we use a flaky crust that is reminiscent of Lao pastry techniques, giving the pie a unique texture and appearance. We alse have the original recipe for Buko Pie, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 4 eggs 4 eggs
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 4 kaffir lime leaves, torn 4 kaffir lime leaves, torn
• 2 cups (200g) shredded coconut 2 cups (200g) shredded coconut
• 1 pre-made pie crust 1 pre-made pie crust

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 38g, 28g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the coconut milk, sugar, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer over medium heat, then remove from heat and let it steep for 15 minutes.
3. 3.
   In a mixing bowl, whisk together the eggs, flour, and salt until well combined.
4. 4.
   Slowly pour the coconut milk mixture into the egg mixture, whisking continuously.
5. 5.
   Stir in the shredded coconut until evenly distributed.
6. 6.
   Pour the filling into the pre-made pie crust and smooth the top.
7. 7.
   Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
8. 8.
   Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every thumb-sized piece.
• Kaffir lime leaves — Tear the leaves to release their aroma before adding them to the coconut milk mixture.
• Shredded coconut — Use fresh or frozen shredded coconut for the best texture and flavor. Avoid using desiccated coconut as it may result in a drier filling.
• Pre-made pie crust — You can use a store-bought pie crust or make your own using a traditional Lao pastry recipe for an authentic touch.

Tips & Tricks

• For an extra burst of flavor, sprinkle some toasted coconut flakes on top of the pie before serving.
• Serve the pie warm with a scoop of coconut ice cream for a truly indulgent experience.
• If you prefer a smoother texture, strain the coconut custard filling before pouring it into the pie crust.
• Experiment with different spices such as cinnamon or cardamom to add your own twist to the Lao-style Coconut Pie.
• To make the pie more visually appealing, garnish it with fresh mint leaves or edible flowers.

Serving advice

Serve Lao-style Coconut Pie as a delightful dessert after a traditional Lao meal. It pairs well with a cup of fragrant Lao tea or a refreshing glass of coconut water.

Presentation advice

Present the Lao-style Coconut Pie on a decorative plate, showcasing its golden crust and creamy filling. Dust the top with powdered sugar for an elegant touch, and garnish with a sprig of fresh mint or a lime wedge.