Buko pie, a classic dish belonging to Filipino cuisine makes use of young coconuts. The pie itself gets its name from the Tagalog languages (one of the native language in Philippines) that use the term ‘buko’ for young coconut.
Though it is considered to be the native Filipino dish, but it is highly popular in other cuisines as well with little or more variations. Coconut cream pie and macapuno pie are some of the widely accepted variations of this delectable pie.
History of Buko Pie Recipe
Filipino cuisine is considered to be the creator of buko pie and the dish is highly admired by the native people of Laguna province. It is also believed that no other cuisine prepares the exactly same dish, hence with the introduction of advanced freezing technique and with a view to make this traditional Filipino dish popular throughout the world, the pie-makers of the country has started exporting the dish.
Ingredients and Method of Preparation Suggested by the Buko Pie Recipe
Buko meat or young coconut flesh is the key component of buko pie. The pie crust is filled with the coconut meat and unlike other coconut cream pies; this pie is prepared with cream. Instead of heavy cream, condensed milk is utilized in its preparation.
For outer pie crust, flour dough mixed with salt, oil and water is prepared. Filling components are white sugar, cornstarch and cheese along with buko meat and condensed milk.
Preparation method is essentially the baking method, but double baking is involved. Once the pie dough is prepared, a pie pan is lined with the bottom crust that is baked as the first step of making. Filling is generally cooked on low heat without the cheese. In the second and the final step, filling is poured over the baked bottom crust and covered with the second crust and sealed from all the sides. Cheese is used to garnish the top.
The filled pie is then again baked until top is lightly browned and completely cooked.
Suggested Serving Style
This Filipino pie is usually served as a snack as it is quiet filling. Being a sweet pie, it can either be served as a dessert in traditional Filipino meal.
Nutritional Value of the Dish
This coconut pie is enriched with carbohydrates and also include high amount of protein. Though no cream is used in the preparation, but excess calories are found in the buko pie due to the presence of white sugar and condensed milk.