Buko Pie

Done with my “hubby”/roommate Abe after scooping out tons of coconut meat. The pie turned out great; I may try it next time with evaporated milk (if so must add sugar).
This was modified out of 3 diff recipes found online. I think we are starting to become real chefs 🙂
PS. Buko juice is amazing


1 cup all-purpose flour
1/2 tsp salt
1/3 cup shortening
2 tbsp cold water

2 1/2 cups shredded buko or young coconut
2/3 cup buko juice
1/2 generous condensed milk
1 1/2 tbsp cornstarch
1 egg
Preheat oven to 300°F.
Make the pie crust. In a bowl, mix the flour and salt. Cut the shortening with 2 knives or with a pastry blender until texture resembles coarse crumbs. Add 1 tbsp of cold water to a portion of the flour mixture. Push to one side. Sprinkle another tablespoon of water to another dry portion. Push to one side.

Repeat until all flour mixture has been sprinkled with water. Make certain that you don’t add more than a total of 2 tbsp. water.

Fit the dough snugly on the 9 in pie pan. (did not make top crust) Prick liberally with the tines of the fork. Bake at 300°F to 10 minutes.
Make the filling. In a saucepan, place shredded buko, buko juice, condensed milk, cornstarch, egg (tempered egg at end).  Cook in low heat until thick. Pour the hot filling over the baked crust.
Bake at 425°F for 20-35 minutes until brown on top

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