Learn how to make a Filipino Buko Pie inspired by the iconic Los Baños Buko Pie (my hometown!). A rich and creamy coconut filling is encased in a buttery and flakey coconut pie crust. Perfect for a pasalubong! Enjoy!
RECIPE: [ Ссылка ]
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Equipment: [ Ссылка ]
Food Processor - [ Ссылка ]
Measuring Set - [ Ссылка ]
9-inch Pie Pan - [ Ссылка ]
Parchment Paper - [ Ссылка ]
Aluminum Foil - [ Ссылка ]
Ceramic Pie Weights - [ Ссылка ]
Whisk - [ Ссылка ]
Pastry Brush - [ Ссылка ]
Ingredients: [ Ссылка ]
Coconut Pie Crust:
2 1/4 cups AP flour [270 g] - [ Ссылка ]
1 cup loosely packed *unsweetened* shredded coconut [75 g] - [ Ссылка ]
1 tbsp granulated sugar [12.5 g] - [ Ссылка ]
1 tsp kosher salt [6 g] - [ Ссылка ]
1 cup (2 sticks) unsalted butter (very cold) [227 g]
1/2 cup ice-cold water [120 mL]
Coconut Filling:
3 large eggs [150 g]
1 can (14 fluid oz) *unsweetened* full-fat coconut cream [396 g] [ Ссылка ]
1 1/2 cups loosely packed *unsweetened* shredded coconut [112.5 g]
2/3 cup granulated sugar [133.3 g] - [ Ссылка ]
3 tbsp AP flour [23.4 g] - [ Ссылка ]
3 tbsp unsalted butter (melted) [42.6 g]
1/4 tsp kosher salt [1.5 g] - [ Ссылка ]
2 tsp vanilla extract [10 mL] - [ Ссылка ]
1 tbsp dark rum [15 mL]
Egg Wash:
1 egg [50 g]
1 tbsp water [15 mL]
coarse sugar (optional) - [ Ссылка ]
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