Authentic Filipino Buko Pie (Philippine Coconut Pie)
A classic Filipino dessert made with tender young coconut (buko) in a creamy, sweet filling, encased in a flaky, buttery crust. This beloved treat is a staple in Filipino bakeries and homes, offering a taste of tropical sweetness in every slice.
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| Coconut Pie |
If you have been to Tagaytay Philippines chances are you have encountered Bakeries selling this delicious tropical goodness, it's the home of this recipe where they make it their specialty.
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| A Slice of Coconut Pie |
Classic Filipino Buko Pie Recipe
(Makes one 9-inch pie)
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold unsalted butter, cubed
- ¼ to ½ cup ice-cold water
For the Filling:
- 3 cups young coconut (buko), shredded or thinly sliced
- 1 cup coconut water (from the buko)
- 1 cup evaporated milk (or fresh milk)
- ¾ cup granulated sugar (adjust to taste)
- ¼ cup cornstarch (dissolved in ¼ cup water)
- 1 tsp vanilla extract
- 1 tbsp butter
- 1 egg yolk + 1 tbsp milk (for egg wash)
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Mix dry ingredients: In a bowl, whisk flour, salt, and sugar.
Cut in butter: Add cold cubed butter and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
Add water: Gradually add ice water (1 tbsp at a time) until the dough comes together. Do not overmix.
Chill dough: Divide into two discs (one slightly larger for the bottom crust). Wrap in plastic and refrigerate for 30 minutes.
2. Make the Buko Filling:
Simmer coconut: In a saucepan, combine shredded buko, coconut water, milk, and sugar. Bring to a gentle simmer.
Thicken: Stir in the cornstarch slurry and cook until thick (about 3–5 minutes).
Finish: Add vanilla and butter, then cool completely.
3. Assemble the Pie:
Roll out dough: On a floured surface, roll the larger dough disc to fit a 9-inch pie pan. Trim excess edges.
Add filling: Pour the cooled buko filling into the crust.
Top crust: Roll out the second dough disc and place it over the filling. Seal edges by crimping with a fork. Cut slits on top for steam to escape.
Egg wash: Brush the top with egg yolk mixed with milk for a golden finish.
4. Bake:
Preheat oven to 375°F (190°C).
Bake for 35–45 minutes or until the crust is golden brown.
Cool completely before slicing.
Tips for Authentic Flavor:
✅ Use fresh young coconut (not mature coconut) for tenderness.
✅ For extra richness, replace some milk with coconut cream.
✅ If using canned buko, rinse well to remove preservatives.
Enjoy your homemade Buko Pie a true Filipino favorite
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