Buko Pie (Filipino Coconut Pie)

Products Used
Buko Pie Dixie

Ingredients

Directions

  1. Cut young coconut in random slices and pieces, it is impossible to obtain same-size slices and it is not necessary.
  2. In a saucepan whisk together sugar, coconut milk, and cornstarch. When well combined place over heat and whisk to a boil. Once mixture makes bubbles and has thickened (similar to gravy) remove from heat. Stir in coconut, vanilla, and salt. Place pan in an ice bath. Set aside.
  3. Preheat oven to 350°F.
  4. Roll half of dough on a lightly floured surface into a circle and until it is large enough to cover a 9-inch pie pan. Keep remaining dough in refrigerator.
  5. Cut away excess dough from sides and set aside. 
  6. Place cooled coconut filling into pan.
  7. Roll the remaining dough about 3 credit cards thick and slightly wider than the pie.
  8. Using a small cookie cutter or paring knife cut vent holes in pie dough.
  9. Brush a very thin film of water on the edge of pie crust. Place rolled pie dough onto pie. Press to seal edges.
  10. Brush pie with a thin layer of water (do not use egg wash) and sprinkle evenly with about 1 tablespoon of granulated sugar.
  11. Place in oven and bake pie for about 50-60 minutes or until pie dough is deep golden brown.
Dixie Crystals Insight

You can usually find fresh young coconut wrapped in plastic in the produce section.

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Oops.. there is no Spanish translation to this recipe