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Buko Pie (Coconut Pie) Recipe




INGREDIENTS:
  • 1 cup Coconut Meat - cut into about 2x2 inches
  • 1 cup Coconut juice
  • 1 can condensed milk
  • 4 tablespoon cornstarch - diluted in 3 tablespoon water
  • pastry puff dough
  • 1 egg with 3 tablespoon water whisked
  • butter for greasing
  • flour
Buko Pie (Coconut Pie) Recipe

INSTRUCTIONS:
  1. Preheat oven to 400 degrees F.
  2. Combine condensed milk, coconut juice and diluted cornstarch in a sauce pan.
  3. Let it simmer in a medium low heat for few minutes. Continue stirring until very thick. Remove from heat and set aside to cool.
  4. Grease your round baking dish with butter.
  5. On a flat surface, sprinkle flour and using your rolling pin, flatten the pastry puff dough at least 6 inches more than the diameter of your round baking dish (I used 10 inches x 2 inches round baking dish) . It should not be more than about 1/2 cm thick.
  6. Mold your base pastry puff on the baking dish.
  7. Pour in half of the filling on the base of the pie.
  8. Put the coconut meat and pour again the remaining filling. Make sure your pie is not overfilled.
  9. With the remaining pastry puff dough flatten in again for at least 1/2 cm thick. 2 inches more than the diameter to cover your pie.
  10. Seal the edges of the pie by pinching the base and the cover of the pastry puff using your fingers. 
  11. Create few holes on the pastry puff cover using a fork or toothpick. This will prevent the crust from deforming.
  12. Brush with egg wash.
  13. Bake it for 20 minutes or until golden brown in color.
  14. Let it cool for at least an hour for best serving.
  15. Enjoy!

Source: Pinoy Tsibog
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Buko Pie (Coconut Pie) Recipe Buko Pie (Coconut Pie) Recipe Reviewed by kuji hara on 4:16 AM Rating: 5

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