My Creamy Buko, and Ube Pie
fresh from the oven this buko pie with ube halaya is a treat
Hi fellow foodies,
Today I made buko / ube pie from ingredients I already have in my kitchen.
Buko pie, a Filipino classic, holds a special place in my heart. This isn't just any dessert; it's a taste of tradition, a reminder of warm gatherings, something to take home for friends and family and a guaranteed crowd-pleaser. Today, I tried making my own delightful pie and sharing my own personal recipe, with a few twists that I think you'll love.
For those who do not know yet, buko pie is a flaky pastry crust filled with a creamy, dreamy filling made with young coconut meat (buko), often sweetened with condensed milk and a touch of vanilla. It's a textural delight, with the soft, chewy coconut contrasting beautifully with the crisp crust.
In the next section, we'll get baking! I'll walk you through my recipe step-by-step, offering tips and tricks to achieve that perfect balance of creamy filling and flaky crust. But before we get our hands dirty, let's talk about what makes this pie so special...
There's more to buko pie than just its irresistible taste. Here's why this Filipino dessert has captured hearts (and taste buds) for generations:
- A Taste of Home: Buko pie is a staple at Filipino celebrations, from birthdays to holidays. That first bite can transport you back to cherished memories of family gatherings and warm kitchens.
- Humble Ingredients, Heavenly Results: The beauty of buko pie lies in its simplicity. It uses readily available ingredients that transform into a truly special treat.
- Versatility with a Touch of Tradition: While the classic buko pie is beloved, there's room for creativity. Some folks like to add a touch of ube (purple yam) for a vibrant twist, or a hint of pandan for a touch of floral aroma.
- A Global Dessert: The sweetness and creamy texture of buko pie hold universal appeal. It's a dessert that can be enjoyed by people from all walks of life and cultural backgrounds.
Now, let's get baking!
My Buko Pie Recipe: A Flaky Crust, and Ube Delight
Ingredients:
For the Crust:
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup cold unsalted butter, cubed
* 3-4 tablespoons ice water
For the Ube Halaya Layer:
* 1/2 cup leftover ube halaya, at room temperature
For the Buko Filling:
* 2 cups young coconut meat, thinly sliced
* 1/2 cup granulated sugar
* 1/4 cup cornstarch
* 1 (13.5 oz) can coconut milk
* 1/2 cup evaporated milk
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground nutmeg (optional)
Instructions:
Make the Crust: In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough just comes together. Be careful not to overmix! Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Buko Filling: In a saucepan, combine coconut milk, evaporated milk, sugar, and cornstarch. Whisk well to dissolve the cornstarch. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
Incorporate the Coconut: Remove the pan from heat and stir in the young coconut meat. Let the mixture cool slightly.
Whisk in the Eggs: In a separate bowl, whisk together eggs and vanilla extract. Slowly whisk this mixture into the cooled coconut filling. If using nutmeg, add it now and stir to combine.
Assemble the Pie: Preheat oven to 375°F (190°C). Divide the chilled dough in half. On a lightly floured surface, roll out one half of the dough into a circle large enough to fit your pie dish. Gently transfer the dough to the pie dish and crimp the edges.
Here comes the Ube Layer! Spread the ube halaya evenly over the bottom of the pie crust.
Pour the Buko Filling: Carefully pour the coconut filling over the ube halaya layer.
Top it Off: Roll out the remaining dough and cut into strips for a lattice top (optional). Brush the crust with a little milk or egg wash for a golden brown color. Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. Enjoy your homemade buko pie with a delightful ube surprise, warm or at room temperature, with a scoop of vanilla ice cream on the side for an extra decadent treat!
Tips:
- If your ube halaya is a bit stiff, microwave it for a few seconds to soften it up before spreading it in the pie crust.
- You can adjust the amount of ube halaya depending on your preference. Start with 1/2 cup and add more for a stronger ube flavor.
- Don't overbake the pie. The filling should be set but still slightly wobbly in the center.
- Feel free to get creative! You can even swirl the ube halaya into the buko filling for a marbled effect.
Keep learning and exploring! Always be curious and never stop learning new things.
