BUKO (YOUNG COCONUT) PIE
You need a young coconut (buko) for this Filipino dessert where the coconut flesh has not yet hardened and is still very creamy.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.
Nutrition Facts : Calories 692.7 calories, Carbohydrate 66.9 g, Cholesterol 182.8 mg, Fat 40.7 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 30.1 g, Sodium 302.3 mg, Sugar 60.9 g
NO-BAKE PEANUT BUTTER PIE
I hear "Wow!" whenever I share this creamy peanut butter pie with a chocolate cookie crust. And I love that I can whip it up in just 20 minutes and let it chill until serving time. -Elaine Sabacky, Litchfield, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.
Nutrition Facts : Calories 410 calories, Fat 26g fat (11g saturated fat), Cholesterol 13mg cholesterol, Sodium 292mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
BUKO PIE (FILIPINO YOUNG COCONUT PIE) RECIPE BY TASTY
Buko pie is a traditional Filipino pastry invented in 1965. The filling is made with a mixture of fresh young coconut, coconut juice, and milks and thickened with cornstarch, then encased in a tender pie crust.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 4h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie crust: In a large bowl, whisk together the bread flour, 3 tablespoons sugar, and the salt. Add the cream cheese and rub into the flour with your fingertips until there are no large chunks left. Add the butter and rub into the flour with your fingertips until only pea-sized pieces remain.
- Add half of the ice water and work into the flour mixture, pressing down with your palms to incorporate. Add the remaining ice water and gently knead to form a dough.
- Divide the dough in half (about 370 grams per portion) and shape into ½-inch-thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 3 days (or freeze for up to 1 week).
- Make the buko filling: Drain the juice from the packages of buko, reserving ¾ cup. Add the buko to a large bowl.
- In a medium saucepan, whisk together the flour, cornstarch, salt, whole milk, and reserved coconut juice, making sure there are no lumps (if any lumps do form, pass the mixture through a fine-mesh sieve to remove). Cook over medium heat, whisking continuously, until thickened, 10-12 minutes. As the mixture thickens, you may want to switch to a wooden spoon for easier stirring.
- Remove the pot from heat and stir in the cold butter until melted and incorporated. Stir in the condensed milk until smooth.
- Pour the custard over the buko and stir to coat. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the refrigerator to cool completely, about 1 hour. The filling will keep in the refrigerator for up to 3 days.
- Assemble the pie: On a lightly floured surface, roll a portion of dough out to a 13-inch round, about ⅛ inch thick. Repeat with the remaining dough.
- Transfer a dough round to a 9-inch pie tin, trimming the edges so there's about ¼ inch of dough overhanging the edges of the tin. Pour the buko filling into the crust. Brush the edges of the pie dough with the egg wash. Place the remaining dough round on top of the pie and press the edges together gently to seal. Trim the edges to ¼ inch, then pinch the edges together and crimp as desired. Use a paring knife to cut vents in the top of the pie.
- Freeze the pie for 2 hours before baking (or wrap tightly and keep in the freezer for up to 1 month).
- Arrange an oven rack in the center position. Preheat the oven to 400°F (200°C).
- Place the buko pie on a baking sheet, then brush the top with egg wash. If desired, sprinkle the remaining 2-3 tablespoons of sugar on top.
- Bake the pie for 15 minutes, then reduce the temperature to 350°F (180°C) and continue baking for another 65 minutes, until golden brown. Let cool for at least 30 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 62 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, Sugar 18 grams
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