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Homemade Buko Pie

During the weekend my parents harvested coconuts and so we gathered young coconuts or what we call "buko". We ate some of the fresh buko meat and I set aside some for my partner.
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Buko pie is one of my partner's favorite and this is the first time I am cooking it for him. Perfect idea for my father's day goodies list.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 pie

Ingredients:

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Steps:

  1. For the crust combine margarine and flour in a bowl. Add a pinch of salt. Use the cutting method in mixing the ingredients to evenly distribute and avoid large lumps on your crust.
  2. Add a little bit of water so the mixture could come together and will form a dough.
  3. Add a little bit more flour if you find it to sticky. Knead for about 5 minutes.
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  5. Cut the dough into half for the bottom and top crusts.
  6. Flatten both crusts based on the size of your pie pan.
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  8. Carefully place and press the bottom crust into your pan.
  9. Prick the crust all over with fork. This is done to prevent the pie from bubbling when baked.
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  11. For the filling scald coconut with sugar over low heat.
  12. Add water and adjust heat to medium. Stir until sugar is dissolved and simmer.
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  14. Add the cornstarch a little at a time while you continue to stir to avoid lumps. For best results, dissolve cornstarch in half a cup of water before pouring into the buko mixture.
  15. Continue stirring until mixture is thick.
  16. Pour the cooked filling into the pan with crust.
  17. Prick the top crust all over with fork before putting on top of the filling.
  18. Seal by pressing a fork on the sides of the pie crust.
  19. Bake at 180 C for 20 minutes.
  20. Serve hot or cold.

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