FILIPINO YOUNG COCONUT PIE (BUKO PIE)
Buko pie is a scrumptious Filipino dessert, with a rich and satisfying tropical taste. Make it once, and your friends will ask you to make it forever after.
Provided by BethE
Time 2h45m
Yield 16
Number Of Ingredients 9
Steps:
- Chill pie crusts until ready to use.
- Cut away the husk from the coconuts and drain the juice (refrigerate juice and drink later). Break open the coconuts and carefully remove the white pulp. Put the pulp into a food processor and pulse until the pulp is cut into very small pieces. Pour into a large microwave-safe bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake the empty pie crusts for 10 minutes, then remove, and let sit while the filling is being prepared.
- Add coconut cream, condensed and evaporated milk, and salt to the coconut pulp and mix with a wooden spoon to avoid metal discoloring the coconut pulp. Beat eggs in a separate bowl with an electric mixer until foamy. Add cornstarch and mix fully until lumps are gone. Pour the egg mixture into the coconut mixture.
- Place bowl in the microwave and heat on low setting, stirring occasionally, until mixture has come to a boil and thickened, 2 to 5 minutes. Remove bowl from the microwave and stir in vanilla. Pour mixture into the 2 pie crusts.
- Bake in the preheated oven until coconut custard is set and the temperature in the middle of the coconut custard is 160 degrees F (71 degrees C), about 20 minutes.
- Remove from the oven and cool to room temperature, about 30 minutes. Refrigerate so they are completely chilled before serving, at least 1 hour.
Nutrition Facts : Calories 674.7 calories, Carbohydrate 64.4 g, Cholesterol 70 mg, Fat 43.6 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 31.8 g, Sodium 390.6 mg, Sugar 46.2 g
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Abdula Khan
[email protected]This buko pie is a great make-ahead dessert. I made it the night before and it was even better the next day.
dayamir YouTube
[email protected]I'm so glad I found this buko pie recipe. It's the perfect way to use up my leftover young coconut.
Nyanga Elizabeth
[email protected]I love that this buko pie is made with young coconut. It gives the pie a unique and refreshing flavor.
Danielle Fisher
[email protected]This buko pie is a must-try for any Filipino food lover. It's a classic dessert that's sure to please everyone at the table.
Sam Peka
[email protected]I'm not usually a fan of coconut desserts, but this buko pie changed my mind. The filling is so creamy and flavorful, and the crust is perfectly flaky.
Sana u llah Tanoli
[email protected]This buko pie is a delicious and refreshing treat. It's the perfect way to cool down on a hot summer day.
Manos Panos
[email protected]I've tried many buko pie recipes before, but this one is by far the best. The filling is perfectly smooth and creamy, and the crust is crispy and golden brown.
girma teferi
[email protected]I love the combination of the creamy filling and the flaky crust. This pie is the perfect balance of sweet and savory.
Kelly Touchet
[email protected]This buko pie is the perfect dessert for any occasion. It's easy to make, it's delicious, and it's always a crowd-pleaser.
Shanto Mia
[email protected]I've never made buko pie before, but this recipe was easy to follow and the results were amazing. The pie was so delicious that I ate two pieces in one sitting!.
Haji Zahid
[email protected]This buko pie was a hit at my party! The filling was creamy and sweet, and the crust was flaky and buttery. I'll definitely be making this again.