I was thinking since a long time to write about the Buko Pie. Simply because were we live there is plenty of shops selling Buko Pie. As usual one always drives past them (which in one way is a good thing because if you stop and taste you will get addicted to them) but I wanted to stop and try one.
We don't live in the traditional area for Buko pie, but a very good friend of my Fiancee has a little shop in Tagaytay, selling among many other things a home made Buko Pie. So off we went, driving quick to Tagaytay to buy some Buko Pie. For me this is one of the best Buko Pies you can get, you just need to try one.
But what is Buko Pie? Buko is Tagalog for a young coconut and to make the pie is actually very easy. I will give you the recipe below. But while in Philippines, Buko Pie is available basically everywhere, but it is only really nice when it is freshly baked, so when you get it is the shop, the box is still warm, then you know you have a really freshly baked pie and it is so delicious
Now I first have to tell you how to find the shop with the delicious Buko Pie, and believe me, I have had since then many Buko Pies but none of them is as delicious as this one (OK, little bit byist, but trust me, it is delicious). The shop is called El Mare and is at the entrance of Tagaytay when you take the Santa Rosa Road. It is basically opposite the flower market.
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water
4 cups coconut meat
1 cup coconut water
1 300 ml can Sweetened Condensed Milk
2/3 cup cornstarch
Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
Combine yolk, vinegar and water, slowly add the liquid to the flour mixing until dough can be handled.
Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie form
Fit dough into a pie plate, letting sides hang.
Roll out remaining dough for the crust.
Combine filling ingredients in a heavy bottom saucepan.
Cook stirring constantly until thickened. Cool then pour into prepared crust.
Cover with top crust; flute or fold edges together to seal.
Bake for 1 hr. at 180 C.