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INGREDIENTS
Flaky Pie Crust:
• 2 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 ½ teaspoons fine salt
• 1 block (250 grams) unsalted and cold butter, cut into small cubes
• 5-7 tablespoons ice cold water
Buko Pandan Pie Filling:
• 540 grams fresh young coconut meat, cut into bite sizes (or 2 cans young coconut meat, drained)*
• 150 grams light brown sugar
• ¼ cup cornstarch
• 4 eggs, large
• ½ teaspoon fine salt
• 250 ml heavy cream
• 330 ml coconut water
• 1 ½ teaspoons Buco Pandanness (Complete range of well-loved Pinoy flavors can be found here 👉 [ Ссылка ])
• 76 grams (1/3 cup) unsalted butter
• 1 beaten egg for egg wash
IMPORTANT NOTES:
1.) COCONUT MEAT – I strongly suggest to use fresh and young coconut meat to maximize the flavor and better texture of your pie filling. If you are like me who doesn't have the access, you can use those canned young coconut meat.
2.) CANNED COCONUT – They are on the firmer side. If you want to soften them a bit, double the amount of your coconut water to cook your canned coconut meat for few minutes. Let it cool first then add the rest of the ingredients. Bring to the stove again to slowly cook the custard just until lightly thicken.
3.) BUTTER – For making the pie crust, make sure that it is cold. You can cut it in small squares in advance and place again in the fridge. Take it out only when ready to start making the pie dough.
4.) HEAVY CREAM – If not available, you can use evaporated milk instead
5.) BAKING – 175° Celsius preheated oven for 40-45 minutes. Actual baking time may vary depending on the pie dish you will be using. Remove from the oven and let it cool down completely in a wire rack. Cut into slices and serve. Share and enjoy!
Best regards,
Romel from The Introvert Kitchen
