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Buko Pie

Creamy Coconut Filling in Flakey Pie Crust

Ingredients

Coconut Pie Crust:
2 1/4 cups AP flour [270 g]
1 cup loosely packed *unsweetened* shredded coconut [75 g]
1 tbsp granulated sugar [12.5 g]
1 tsp kosher salt [6 g]
1 cup (2 sticks) unsalted butter (very cold) [227 g]
1/2 cup ice-cold water [120 mL]

Coconut Filling:
3 large eggs [150 g]
1 can (14 fluid oz) *unsweetened* full-fat coconut cream [396 g]
1 1/2 cups loosely packed *unsweetened* shredded coconut [112.5 g]
2/3 cup granulated sugar [100 g]
3 tbsp AP flour [23.4 g]
3 tbsp unsalted butter (melted) [42.6 g]
1/4 tsp kosher salt [1.5 g]
2 tsp vanilla extract [10 mL]
1 tbsp dark rum [15 mL]

Egg Wash:
1 egg [50 g]
1 tbsp water [15 mL]
coarse sugar (optional)

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Instructions



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Coconut Pie Crust:

In a food processor, add in 2 1/4 AP flour, 1 cup of loosely packed unsweetened shredded coconut, 1 tbsp granulated sugar, 1 tsp kosher salt. Pulse to combine dry ingredients.

Add in 1 cup (2 sticks) of cold unsalted butter that's been cut up into 1" cubes. Pulse the food processor till the pieces of butter are the size of small peas, and the mixture looks like coarse meal.

Add 1/2 cup of ice-cold water, and continue pulsing until the mixture just comes together. Transfer this mixture into a large mixing bowl, and compress the dough just so the dough holds together into one piece. Divide this dough in half, and shape the dough into 2 discs, wrap the 2 discs separately with plastic wrap, and put them in the fridge for a minimum of 1 hour, or 15 minutes in the freezer.

Flour your clean counter. Take one of the discs (leave the second one in the fridge for now), place the cold disc of dough on the flour and roll it into a 13-inch circle using a lightly floured rolling pin.

Gently fold it into quarters, transfer it into a 9-inch pie pan, trim the excess dough that's overhanging over the rim of the pie shell with scissors or a sharp knife, so the edges of the dough are sitting on the edges of the shell. My ceramic pie shells are very slippery, and my pie crusts tend to slip and shrink during par-baking. I like to press my thumb on the dough, and use my forefinger and middle finger to make a V-shape pressing from outside towards the inside. This way, the crust will cling onto the pie shell rim during the par-baking process, and will create a nice wavy pattern along the outside of the pie. Put the formed pie crust in the freezer for a minimum of 30 minutes.

Place an oven rack in the lowest position, and preheat your oven to 400 F (205 C) for a minimum of 15 minutes. Place your frozen pie shell in the middle of a sheet pan or baking dish. Cut a round piece of parchment paper that has the edges cut into frays so that it folds into the pie shell easily. The parchment paper will prevent the foil from sticking to the crust.

On top of the parchment paper, place a double-layer of aluminum foil that is also circular in shape with the edges folded up, and press the edges of the foil against the edges of the pie crust. The double-layer of foil will help support the walls of the pie crust and prevent it from sagging during the par-baking process. Finally, place baking beans/weights on top of the foil and spread them out.

Par-bake your crust on the lowest rack at 400 F (205 C) for 10 minutes. Then take the crust out of the oven, and carefully remove the foil (with baking beans/weights) and the parchment paper. Dock the bottom and sides of the pie crust with a fork to deflate any puffing up in the crust.

Tent the sides of the pie crust with a ring of aluminum foil to prevent the edges of the pie from getting over-baked. Return this pie crust (along with the baking dish it is on) to the oven and continue par-baking on the lowest rack at 400 F (205) for another 10 minutes.

Remove it from the oven, peel off the ring of foil (save it, as it will get used again later). Dock the bottoms and sides of the crust with a fork again to deflate any puffing up, as needed. And let the par-baked pie crust rest at room temperature. You can keep the oven on at 400 F (205 C) for now.

Coconut Filling:

In a large mixing bowl, add in 3 large eggs, 1 (14 fluid oz) can of unsweetened full-fat coconut cream (or full-fat coconut milk), 1 1/2 loosely packed cups of unsweetened shredded coconut, 2/3 cup of granulated sugar, 3 tbsp AP flour, 3 tbsp of unsalted butter that's been melted, 1/4 tsp of kosher salt, 2 tsp of vanilla extract, and 1 tbsp of dark rum. Whisk these together till they are well combined and smooth. Set this pie filling aside.

Assembling Pie:

In a small mixing bowl, add in 1 egg and 1 tbsp of water. Beat this egg wash until it is smooth. Set it aside.

Flour your clean counter. Take the second disc of dough out of the fridge, place the cold disc of dough on the flour and roll it into a 12-inch circle using a lightly floured rolling pin.

Using a knife or a pizza cutter, cut the round of dough into strips. They can be any width you like. I like to make them about 1 inch thick.

Add the coconut filling into your par-baked pie shell.

Create a lattice pattern on top of the pie to create a subtly texture look on top. Place strips in one direction over the top. Again, you can choose how far apart the strips are. I'm placing them about 1/4 inches apart. Fold back every other strip, place a strip of dough perpendicular to the others at the point where they are folded back, and re-fold down the strips. Next, fold back the alternate strips (the ones that weren't folded back earlier), place a strip of dough perpendicular to the folded-back strips, and repeat the process until the lattice pattern covers the entire surface of the pie.

NOTE: Some of the liquid from the coconut filling may spill over and meld with the lattice strips, and that's okay. The end result will still be textured and pretty after it bakes.

Trim the excess overhanging dough from each strip, and press ends of the strips into the fluted pie shell that has been par-baked to bind them together. Reshape the fluted edges as needed. Gently brush the surfaces of the lattice thoroughly with the egg wash.

Sprinkle the top generously with coarse sugar (optional).

Bake this on the lowest rack at 400F (205 C) for 15 minutes. After 15 minutes, take out the pie and add the aluminum foil ring from earlier to tent the sides of the pie crust to prevent the edges of the pie from getting over-baked. As before, crimp it down and secure it to make sure it doesn't fall off. Turn down the temperature to 350 F (175 C) and continue baking for another 30 to 40 minutes, or until it's nice and golden brown in the center.

Remove the foil ring, and let it cool on a metal rack for a minimum of 2 hours before slicing. This will allow the filling set. Serve warm. Enjoy!

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