Buko Pie Recipe
Nothing evokes the taste of the tropics quite like a slice of homemade Buko Pie. This Filipino favorite features layers of creamy, tender young coconut encased in a buttery, golden crust that flakes at the touch of a fork. Each bite is an inviting blend of sweetness and texture — silky filling meeting crisp pastry in perfect harmony. Whether served as a comforting dessert or a mid-afternoon treat, this pie embodies the warmth and nostalgia of Filipino home baking, reminding you of cozy gatherings and simple joys shared over coffee or tea.
Ingredient Breakdown
The magic of Buko Pie lies in the harmony between its rich filling and its delicate crust. The filling begins with freshly scraped young coconut meat, prized for its soft texture and subtle sweetness. Combined with all-purpose cream and sugar, it transforms into a velvety custard-like mixture that thickens beautifully with cornstarch and coconut water. The crust, meanwhile, is what gives the pie its signature flakiness. The secret is cold lard — firmer than butter and perfect for achieving light, crisp layers. A touch of lemon juice or vinegar in the cold water not only adds flavor but also strengthens the dough’s structure, preventing it from becoming dense. Finally, the egg wash — a simple whisk of egg and milk — gives the pie its irresistible golden sheen, sealing in both beauty and aroma.
Step-by-Step Preparation Guide
The process of creating a Buko Pie may take time, but it’s this attention to detail that brings such remarkable results. Start with the filling: dissolve cornstarch in coconut water to form a smooth slurry, ensuring there are no lumps. In a saucepan, gently heat the cream and sugar until they meld into a glossy mixture. Once it begins to simmer, add the young coconut meat and stir patiently until well-coated. Pour in the cornstarch mixture slowly, stirring constantly to prevent curdling. Within minutes, the mixture will thicken into a luxurious, paste-like consistency. Set it aside to cool completely before assembling.
The crust requires a delicate touch. Combine flour and salt, then cut in the chilled lard using a knife or pastry cutter. The goal is a mixture resembling coarse crumbs with small pea-sized bits of fat — these will melt during baking, creating that desirable flakiness. Blend vinegar or lemon juice into icy water and gradually add it to the dough just until it comes together. Avoid overworking it, as this can make the crust tough. Once formed, divide the dough in two and refrigerate it to rest.
Roll out the first half to line the pie dish, pressing gently into the corners without stretching. Trim and fold the edges neatly before chilling again — a crucial step to prevent shrinking during baking. Once the filling has cooled, spoon it into the chilled crust, spreading evenly. Cover with the second rolled dough, seal the edges, and pierce small vents across the top to allow steam to escape. Bake first at a high temperature to set the crust’s structure, then lower the heat to allow the filling to finish setting without burning. When done, the pie should emerge golden, fragrant, and beautifully crisp.
Recipe Tips
Keep all ingredients, especially the lard and water, as cold as possible to achieve a light, flaky crust.
Always use fresh, young coconut meat for the best natural sweetness and tender texture.
To prevent a soggy bottom, chill the assembled pie before it goes into the oven.
Allow the filling to cool completely before adding it to the crust — warm filling can cause the dough to soften and separate.
What to Serve With This Recipe
Buko Pie shines on its own, but pairing it with the right accompaniment can turn it into a full experience. Enjoy a slice alongside a steaming cup of barako coffee or your favorite herbal tea for a relaxing merienda. Its creamy sweetness also complements the cool contrast of vanilla ice cream — the warmth of the pie melting the ice cream into a luscious topping. For a Filipino twist on balance, serve it with savory snacks like empanadas or pancit for a spread that feels festive yet familiar.
Creative Variations
There’s room to get playful with Buko Pie while staying true to its tropical roots. A Buko Pandan Pie infuses the filling with pandan extract, adding a fragrant aroma and a soft green hue that delights both the eyes and the palate. For extra decadence, Buko Macapuno Pie combines the mild coconut flavor with the thicker, sweeter macapuno variety, creating a chewier, richer filling. You can also turn this classic into bite-sized delights — mini hand pies are perfect for sharing at parties or gifting during the holidays, offering the same flavor in charming, personal portions.
Frequently Asked Questions
Can I use butter instead of lard for the crust?
Yes, butter can be substituted for a slightly richer taste, but lard remains superior for that tender, flaky texture.
How do I know when the filling is thick enough?
The filling should coat the back of a spoon and hold its shape when stirred — similar to a soft custard.
Can the pie be made ahead of time?
Absolutely. You can prepare the crust and filling a day in advance; just assemble and bake when ready to serve.
How should I store leftovers and reheat them?
Keep the pie refrigerated in an airtight container for up to three days. Reheat slices in the oven to restore the crispness of the crust.
Buko Pie is more than just a dessert — it’s a taste of Filipino comfort wrapped in a flaky golden crust. With its creamy coconut filling and buttery pastry, each bite tells a story of home, warmth, and tropical simplicity. Whether served fresh from the oven or chilled from the fridge, it’s the kind of pie that brings people together — sweet, fragrant, and timelessly satisfying.
Ingredients
FLAKY PIE CRUST
¾ cup chilled lard
3 cups sifted flour
1 teaspoon salt
6 tablespoons cold water
2 tablespoons lemon juice or vinegar
PIE FILLING
4 cups young coconut meat
½ cup all-purpose cream
¾ cup sugar
½ cup coconut water
â…“ cup cornstarch
EGG WASH
1 small egg
1 tablespoon milk
Instructions
PIE FILLING
In a small bowl, dissolve the cornstarch in coconut water and set aside. In a medium saucepan over low to medium heat, combine the all-purpose cream and sugar. Stir constantly until the sugar has completely melted and the mixture begins to simmer gently. Add the young coconut meat and continue stirring.
Slowly pour in the cornstarch mixture while stirring continuously to avoid lumps. Cook for 3 to 5 minutes or until the filling thickens to a smooth, almost paste-like consistency. Remove from heat and allow the mixture to cool fully before using.
FLAKY PIE DOUGH
In a large mixing bowl, sift together flour and salt. Add the chilled lard and, using a knife or pastry cutter, cut it into the flour until the mixture resembles coarse crumbs or small peas. Avoid overmixing, as this can make the crust tough.
Mix lemon juice or vinegar into the cold water. Gradually sprinkle this liquid into the flour mixture while tossing gently with a fork until the dough just comes together to form a ball. If possible, refrigerate the dough for easier handling. Divide it into two equal portions—one for the base and the other for the top crust.
On a lightly floured surface, roll out one portion of the dough thinly to fit a 28×4 cm pie pan, leaving about an inch of overhang. Carefully fold the rolled dough in half, then into a quarter, and position it over the pie plate so that the pointed edge aligns with the center. Unfold and ease the dough to fit snugly against the bottom and sides without stretching. Trim any excess to leave a 1-inch edge, fold it under, and gently press to seal. Crimp if desired. Chill for 30 minutes to an hour.
Roll out the second half of the dough into a circle matching the size of the pie pan’s top (about 28 cm). Place it on parchment paper, roll it up loosely, and refrigerate until ready to assemble.
ASSEMBLY AND BAKING
Preheat the oven to 425°F (220°C). Retrieve the prepared crust and spoon in the cooled coconut filling, spreading it evenly. Unroll the chilled top crust over the filling. Trim any excess and press the edges together to seal tightly. Use a fork to prick a few holes across the top crust—this allows steam to escape during baking.
Bake the pie for 10 minutes at 425°F. While it bakes, whisk together the egg and milk to make the egg wash. Remove the pie from the oven and brush the top with the egg wash for a glossy golden finish. Reduce the oven temperature to 350°F (175°C) and continue baking for another 30 to 40 minutes, or until the crust is golden brown.
Allow the pie to cool completely to let the filling set before slicing. Serve warm or chilled for the best flavor and texture.
Buko Pie Recipe
Ingredients
FLAKY PIE CRUST
- ¾ cup chilled lard
- 3 cups sifted flour
- 1 teaspoon salt
- 6 tablespoons cold water
- 2 tablespoons lemon juice or vinegar
PIE FILLING
- 4 cups young coconut meat
- ½ cup all-purpose cream
- ¾ cup sugar
- ½ cup coconut water
- â…“ cup cornstarch
EGG WASH
- 1 small egg
- 1 tablespoon milk
Instructions
PIE FILLING
- In a small bowl, dissolve the cornstarch in coconut water and set aside. In a medium saucepan over low to medium heat, combine the all-purpose cream and sugar. Stir constantly until the sugar has completely melted and the mixture begins to simmer gently. Add the young coconut meat and continue stirring.
- Slowly pour in the cornstarch mixture while stirring continuously to avoid lumps. Cook for 3 to 5 minutes or until the filling thickens to a smooth, almost paste-like consistency. Remove from heat and allow the mixture to cool fully before using.
FLAKY PIE DOUGH
- In a large mixing bowl, sift together flour and salt. Add the chilled lard and, using a knife or pastry cutter, cut it into the flour until the mixture resembles coarse crumbs or small peas. Avoid overmixing, as this can make the crust tough.
- Mix lemon juice or vinegar into the cold water. Gradually sprinkle this liquid into the flour mixture while tossing gently with a fork until the dough just comes together to form a ball. If possible, refrigerate the dough for easier handling. Divide it into two equal portions—one for the base and the other for the top crust.
- On a lightly floured surface, roll out one portion of the dough thinly to fit a 28×4 cm pie pan, leaving about an inch of overhang. Carefully fold the rolled dough in half, then into a quarter, and position it over the pie plate so that the pointed edge aligns with the center. Unfold and ease the dough to fit snugly against the bottom and sides without stretching. Trim any excess to leave a 1-inch edge, fold it under, and gently press to seal. Crimp if desired. Chill for 30 minutes to an hour.
- Roll out the second half of the dough into a circle matching the size of the pie pan’s top (about 28 cm). Place it on parchment paper, roll it up loosely, and refrigerate until ready to assemble.
ASSEMBLY AND BAKING
- Preheat the oven to 425°F (220°C). Retrieve the prepared crust and spoon in the cooled coconut filling, spreading it evenly. Unroll the chilled top crust over the filling. Trim any excess and press the edges together to seal tightly. Use a fork to prick a few holes across the top crust—this allows steam to escape during baking.
- Bake the pie for 10 minutes at 425°F. While it bakes, whisk together the egg and milk to make the egg wash. Remove the pie from the oven and brush the top with the egg wash for a glossy golden finish. Reduce the oven temperature to 350°F (175°C) and continue baking for another 30 to 40 minutes, or until the crust is golden brown.
- Allow the pie to cool completely to let the filling set before slicing. Serve warm or chilled for the best flavor and texture.