Cherry & Dennis Helper Habitat
Filipino Buko Pie
菲律賓鮮椰肉批
Recipe overview
A Filipino double-crust pie filled with tender young coconut custard, baked golden and cooled before slicing.
01
Ingredients
Main ingredients
- 2 sheets (about 600 g total) chilled ready-made shortcrust pastry sheets, thawed
- 500 g young coconut flesh
- 250 ml young coconut water
- 250 ml evaporated milk
- 1 egg for glazing
Coconut filling
- 100 g sugar
- 35 g cornstarch
- 20 g butter
- 1 tsp vanilla extract
- 1 pinch salt
02
Tools
- oven
- 23 cm pie tin
- knife and chopping board
- small saucepan
- mixing bowl
- whisk
- measuring jug
- pastry brush
- cooling rack
03
Steps
Step 1
1. Preheat the oven to 190°C; keep both thawed pastry sheets chilled and firm.
Preheat the oven to 190°C; keep both thawed pastry sheets chilled and firm.
Step 2
2. Drain young coconut flesh, cut into thin strips, and measure 250 ml coconut water.
Drain young coconut flesh, cut into thin strips, and measure 250 ml coconut water.
Step 3
3. Whisk cornstarch into 60 ml of the coconut water until completely smooth.
Whisk cornstarch into 60 ml of the coconut water until completely smooth.
Step 4
4. Warm the remaining 190 ml coconut water with evaporated milk, sugar and salt in a small saucepan.
Warm the remaining 190 ml coconut water with evaporated milk, sugar and salt in a small saucepan.
Step 5
5. Pour in the slurry and stir constantly about 5 minutes until thick; turn off heat and fold in coconut flesh, butter and vanilla.
Pour in the slurry and stir constantly about 5 minutes until thick; turn off heat and fold in coconut flesh, butter and vanilla.
Step 6
6. Cool the coconut filling about 15 minutes until only lukewarm, stirring occasionally to prevent a skin.
Cool the coconut filling about 15 minutes until only lukewarm, stirring occasionally to prevent a skin.
Step 7
7. Fit the first chilled pastry sheet into a 23 cm pie tin, pressing across the base and sides with a little overhang.
Fit the first chilled pastry sheet into a 23 cm pie tin, pressing across the base and sides with a little overhang.
Step 8
8. Add the lukewarm filling, cover with the second pastry sheet, crimp edges firmly and cut three steam vents.
Add the lukewarm filling, cover with the second pastry sheet, crimp edges firmly and cut three steam vents.
Step 9
9. Beat the egg and brush a thin even layer over the top pastry without pooling at the edge.
Beat the egg and brush a thin even layer over the top pastry without pooling at the edge.
Step 10
10. Bake on the middle oven rack 40 to 45 minutes until deeply golden and filling bubbles lightly through the vents.
Bake on the middle oven rack 40 to 45 minutes until deeply golden and filling bubbles lightly through the vents.
Step 11
11. Rest the baked pie on a rack for 15 minutes, then cool at least 45 minutes more so the filling sets.
Rest the baked pie on a rack for 15 minutes, then cool at least 45 minutes more so the filling sets.
Step 12
12. Once fully cool, cut into eight slices and serve with the young coconut filling visible.
Once fully cool, cut into eight slices and serve with the young coconut filling visible.
Common mistakes
- Filling the pastry while the coconut mixture is hot makes the bottom soggy; cool it until lukewarm.
- Loose crimping or no steam vents lets filling leak during baking.
- Cutting the pie before its filling sets makes the coconut filling spill out.
Tips
Use tender young coconut rather than hard mature coconut. Keep ready-made pastry cold. The 150-minute total includes 15 minutes to cool the filling and at least 60 minutes to set the baked pie.
