Buko Pie, an adored Filipino pastry, traces its origins to the charming town of Los Baños in the Philippines. Renowned for its authentic and delectable rendition of this dessert, Los Baños boasts a Buko Pie that’s nothing short of legendary. What sets this treat apart is the delicate dance between a tender pie crust, mounds of youthful and tender coconut flesh, and a creamy, subtly sweet filling. It’s an irresistible delight, a testament to the allure of coconut.
However, for those living far from the Philippines, like New Zealand, the quest to recreate this delightful delicacy becomes a memorable culinary adventure. It’s a journey filled with a longing for the flavors of home, the kind that brings comfort and nostalgia in every bite.
Why This Recipe Stands Out:
The Perfect Crust: This pie crust is a masterpiece all on its own. It’s a harmonious blend of all-purpose flour, skimmed milk powder, and a touch of white sugar. What truly elevates it, though, is the addition of shortening and butter. Together, they weave a symphony of flavors and textures, resulting in a tender, flaky crust that cradles the luscious filling with grace.
A Creamy and Dreamy Filling: But it’s the filling that truly steals the show. Crafted from a divine blend of white sugar, skimmed milk powder, and cornstarch, it’s further enriched with the velvety goodness of evaporated milk and condensed milk. The secret ingredient? Buko water, extracted from fresh young coconuts, infusing the filling with an authentic coconut essence. Coconut milk and all-purpose cream contribute to the luxurious texture that seems to melt in your mouth.
The Luscious Coconut Meat and Cream Cheese: This “Best Buko Pie” takes things up a notch by generously layering young coconut meat within the filling. Each bite offers a burst of fresh, tender coconut goodness. To add a touch of decadence, the pie is adorned with luscious cream cheese, imparting a delightful tangy note that beautifully complements the sweetness of the coconut.
Discovering the Best Buko Pie: The “Best Buko Pie” recipe isn’t a mere stroke of luck; it’s a testament to culinary passion and unwavering dedication. While the traditional Buko Pie has a rich history in the Philippines, dating back decades, its popularity has transcended borders. The “Best Buko Pie” emerges from the desire to create a perfected version of this iconic dessert, meticulously crafted to delight even the most discerning taste buds.
Resemblance to Other Countries’ Dishes: While Buko Pie proudly carries its unique Filipino identity, it’s worth noting that the harmonious combination of coconut and pastry isn’t confined to a single cuisine. Across the globe, this union has inspired delightful delicacies. The “Best Buko Pie,” with its scrumptious flavors and delightful textures, might evoke parallels to coconut pies found in other Southeast Asian countries, underscoring the universal love for this tropical fruit.
MotherBee’s Very Special Buko Pie:
Crust:
All-purpose flour - 2 1/2 cups
Skimmed Milk Powder - 2 tablespoons
White sugar - 1 teaspoon
Fine Salt - 1/2 teaspoon
Shortening - 1/2 cup
Butter - 1/2 cup
Cold water - 3-5 tablespoons
*Egg wash
Filling:
White sugar - 1/4 cup
Skimmed Milk Powder - 1/4 cup
Cornstarch - 1/3 cup + 2 tablespoons
Evaporated Milk - 1/2 cup
Condensed Milk - 1/4 cup
Buko water (young coconut water) - 1/2 cup
Coconut Milk - 1/4 cup
All-purpose cream - 1/4 cup
Vanilla - 1/2 teaspoon
Coconut Meat - 2 cups or more
Cream cheese - 100 grams
Procedure:
In a bowl, combine flour, sugar, and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs.
Gradually add a tablespoon of water at a time, mixing with a fork until the dough is smooth and doesn’t stick to the sides of the bowl.
Wrap the dough and chill for 30 minutes.
Remove from the fridge and form into two balls, one slightly bigger than the other.
Roll out the larger dough to create a 9-inch circle, about 1/4-inch thick.
Fit this dough into the bottom and sides of the pie plate, then set it aside and chill.
In a casserole, combine white sugar, skimmed milk, evaporated milk, condensed milk, and cream. Heat over medium fire, continuously stirring until all the sugar is dissolved, then let it simmer for 1 minute.
Mix coconut water, vanilla, and cornstarch.
Pour the starch and buko water mixture into the milk and sugar mixture, stirring carefully. Reduce heat to low to avoid burning.
When the starch has gelled, remove from the fire and let it cool slightly.
Fill the pie crust with the filling, alternately layering the coconut meat with the filling and distributing cream cheese on each layer. Set aside.
Roll out the smaller dough into a circle large enough to cover the top of the pie.
Pinch the top and bottom crusts together to seal the sides of the pie.
Prick holes on the top crust with a knife or fork, allowing steam to escape during baking, or create decorative designs on the sides.
Brush the top crust with egg wash.
Bake in a preheated oven (200°C) for 30-45 minutes or until golden brown.
Allow the pie to cool completely before serving.
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