Buco Young Coconut Pie
Indulge in the tropical elegance of Buco Young Coconut Pie, a creamy Filipino dessert that blends the delicate sweetness of tender shredded young coconut with a rich, velvety custard. This homemade pie starts with a buttery, flaky crust made from scratch, providing the perfect base for the luscious coconut filling. Enhanced by the creamy duo of evaporated and sweetened condensed milk, a hint of vanilla, and a silky cornstarch mixture, every slice offers a melt-in-your-mouth experience. Whether served slightly chilled for a firmer texture or at room temperature for a softer touch, this pie is a show-stopping treat that captures the flavors of fresh coconut in every bite. Perfect for holidays, family gatherings, or as an exotic twist to your dessert lineup, this Buco Young Coconut Pie is sure to transport your taste buds to a tropical paradise.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsalted butter
- 0.5 teaspoon Salt
- 1 tablespoon Sugar
- 4 tablespoons Ice water
- 2 cups Young coconut meat, shredded
- 1 cup Evaporated milk
- 0.75 cup Sweetened condensed milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the flour, salt, and sugar. Cut in the cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and flute the edges. Prick the base with a fork to prevent bubbling. Set aside.
In a medium saucepan over medium heat, combine cornstarch and water to form a slurry. Stir in the evaporated milk and cook until slightly thickened, stirring constantly.
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, and vanilla extract. Gradually add the warmed milk mixture, whisking constantly to temper the eggs.
Fold in the shredded young coconut meat into the custard filling.
Pour the coconut custard filling into the prepared pie crust, spreading it evenly.
Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing.
Optional: Chill the pie in the refrigerator for an additional hour before serving for a firmer texture. Serve as is or with a dollop of whipped cream!
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 383.2 g | 139% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 177.4 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 1541 mg | 119% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3734 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
