Buko Cream Pie

Buko Cream Pie

For the crust

2 1/2 cups All Purpose Flour
2 1/2 Tbsp Sugar
1/2 tsp Iodized Salt
3/4 cup Margarine or Shortening
1/3 cup ice cold water
1 eggyolk
1 eggwhite for brushing

For the Filling

2 cups Young coconut, malakanin texture
1 cups coconut juice
1/2 cup evaporated milk
1/4 cup sugar
1/4 cup condensed milk
1/3 cup cornstarch

Cream Custard Layer

1/2 cup sugar
1/4 cup all purpose flour
1/4 tsp salt
1 cup milk
2 eggs, slightly beaten
1 tsp Vanilla Flavoring
1/4 cup dessicated coconut, optional


For the crust

1 Combine flour, sugar and salt. Cut in margarine or shortening until mixture is crumbly.
2 Combine eggyolks and cold water and slowly pour this into the dry mixture.
3 Knead a little to form a dough.
4 divide the dough in two. Wrap in plastic wrap and chill.

For the filling

1 Combine coconut, 1 cup of coconut juice, evaporated milk, condensed milk and sugar in
a saucepan. Cook over medium heat, stirring often for about 8 minutes.
2 dissolve cornstarch in remaining coconut juice.
3 When mixture begins to boil, add the cornstarch mixture and quickly stir for 5 minutes.
4 Set Aside


Cream Custard Layer

1 In a small saucepan, combine sugar, flour, salt and milk. Cook over low heat until mixture
begins to thicken
2 Away from the heat, add half of the mixture to the eggs, Beat until smooth and return to
the rest of the mixture. Cook until thick.
3 Remove from heat and add vanilla.

To assemble

1 Roll out the dough and fit into a 9 inch pie plate with 2 inch overhang.
2 Pour in the buko mixture and smoothen the surface
3 Add custard and smoothen the top.
4 With the remaining dough, make a lattice top design on the pie.
5 Pinch edges decoratively
6 Glaze top with eggwhite. Sprinkle with sugar
7 Bake at 350°F for 1 hour and until crust turns light golden brown

Sources:

True confection site