| KusinA Korner - Buko Pie |
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| By Helen Llave - AFF | |||||||||||
| Friday, 06 June 2008 | |||||||||||
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B uko pie is my favorite Filipino dessert. I tasted this when I first went to Los Banos, Laguna. Since then, whenever I would go to Los Banos, my visit was not complete without buying Buko pie. I would not just buy it in the street but I made it a point to go to the store to buy D’Original Buko Pie. After I had studied baking, this was the first dessert I had made.  Unlike the traditional buko pie, this contains cream because I like it richer and creamier. This is just like a coconut cream pie here except that this is made with young coconut (buko in Tagalog).
Procedure: Sift together flour, salt and sugar, then add the shortening and butter. Mix very well, then bind with milk. Knead until smooth. Divide dough into 2 balls.
Procedure: Mix the coconut, sugar, cream and milk in a double boiler. Cook stirring continuously until coconut is clear or transparent. Add the cornstarch mixture, cook until thick. In an 8” round pan, fit the first crust, pour the filling, then cover with the second crust. Brush the top with milk. Bake at 300F for twenty five minutes or golden brown. Serve cold. |
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| Last Updated ( Saturday, 07 June 2008 ) | |||||||||||
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