Buko pie is a traditional Filipino baked young-coconut (malauhog) custard pie. It has proven to be a popular dish for Filipinos. It is almost like a coconut cream pie, only it is made with young coconuts (buko in Tagalog), has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie utilizes sweetened condensed milk, making it denser and heartier.

The pie is made with buko meat. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky.

The pie was originally a delicacy only available in the Philippines, but blast freezing technology has allowed buko pie-makers the ability to export. Buko pie is traditionally plain, but other flavorings may be used, such as pandan, vanilla, or almond essences.

Buko pie is similar to the Dutch-Indonesian klappertaart and the South African klappertert. Klappertaart differs from the Filipino buko pie as it is a baked creamy coconut custard without the crust, and contains raisins and nuts. Klappertert is most akin to the Filipino buko pie as it also has a crust, but differs in that it also adds apricot jam and a dash of cinnamon to the coconut custard.

Ingredients:

CRUST

2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water

FILLING

3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated

How to make buko pie

• To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork.
• Sprinkle with water. Continue ���cutting��� with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.
• Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.
• Prick pastry all over with fork. Bake in preheated oven at 450째F for 12-15 minutes or until golden brown

FILLING

• Combine all ingredients except cheese and cook over low heat.
• Continue stirring until thick. Pour mixture into pastry-lined pie pan.
• Top filling with the second crust. Seal ends all around with a fork.
• Bake at 400 째F until crust turns golden brown. Sprinkle grated cheese on top.
• Bake for additional 5 minutes. Serves 8.