Lasang Pinoy 24 - Loco over Coco - Buko Custard Pie

29 February 2008 9 comments

Lasang Pinoy 24

This month's theme for Lasang Pinoy is coconut. There are a lot of recipes using a coconut product. Didn't they say that the coconut is the 'Tree of Life' because every part of the tree can be used in one way or the other.

Living in New England, it is not convenient to get fresh coconut. I miss the wet market in the Philippines where you can buy freshly grated coconut and squeeze it to get the 'kakang gata' or coconut cream or the street vendor pushing a cart full of young coconuts for a refreshing coconut juice drink.Here in the US, you can get a mature coconut from your local grocer but you are on your own when it comes to opening it up. A trip to an Asian grocery will yield a lot of frozen and canned coconut products. These are what I use whenever the recipe calls for one.Coconut products

I had a hard time deciding on what to make since there are a lot of uses for coconut in Philippine cuisine. I only had a week of preparation for this and today is the last day, hooray for Leap Year! LOL

I had the idea of making buko pie but couldn't find a buko pie recipe in the 8(!) Filipino cookbooks I have. While leafing through one cookbook, I came across a recipe for Buko Custard Pie, this is new to me. So, I decided to make this as my contribution for Lasang Pinoy 24.

Buko Custard Pie
BUKO CUSTARD PIE (source: Baking Made EC by Eufemia C. Estrada)

1.5 cups shredded buko
0.5 cup sugar
0.75 cup sugar
4 tbsp cornstarch
1 can evaporated milk
3 egg yolks
1 tbsp dayap juice

Meringue Topping:
3 egg whites
6 tbsp sugar

1 pie crust

* Bake the pie crust in a preheated 425degF oven for 15-20 minutes until light brown. Remove from oven and cool on wire rack. Reduce oven temprature to 300degF.

* MAKE THE FILLING: Cook the buko with 1/2 cup sugar until slightly thick. Set aside. Combine 3/4c sugar with the cornstarch and add to the milk. Cook on top of double boiler until slightly thick. Beat egg yolks lightly and add a little of the hot mixture to it then stir into the rest of the hot mixture. Add buko mixture and cook a little longer, until thick, stirring constantly. Set aside and make meringue

*Beat egg whites till frothy, add the sugar gradually and beat to soft peaks.

*ASSEMBLE THE PIE: Pour the hot filling into the cooked pie crust and spread evenly. Top the hot filling with the meringue, taking care to spread the meringue to the sides of the crust to seal it. This will prevent the meringue from weeping.

*Bake in 300degF oven for 15-20 minutes or until lightly golden. Let cool on wire rack.

This buko custard pie turned out very sweet even though I did not add the syrup from the cooked buko. I suggest reducing the amount of sugar (1/4 cup and maybe 1/2 cup) unless you have a sweet tooth. :) Since I do not have Lime to substitute for Dayap, I omitted it. All in all, this is a good take on the buko pie but nothing beats the original of course.
Buko Pie
2 c young coconut, sliced into strips
1/2 c coconut juice
1/2 c condensed milk
2/3 cup evaporated milk
1/2 tsp vanilla extract
1/2 cup cornstarch
1/2 cup evaporated milk
2 ready-made pie crust
Bake one pie crust in 350degF until lightly brown. Set aside.
Combine the filling ingredients except the last two (conrstarch and milk) in a saucepan.
Cook over medium heat, stirring constantly.
Mix the cornstarch and milk.
When the pie filling starts to boil, add the cornstarch mixture, and stir until it has thickened.
Pour into prepared pie crust.
Top with the other pie crust and bake until light brown.
Let the pie cool and refrigerate for a couple of hours until the pie mixture is set.


9 comments: to “ Lasang Pinoy 24 - Loco over Coco - Buko Custard Pie so far...

  • Mira February 29, 2008

    You ended up doing something else too, lol! Good thing you've got a good stock of ingredients in your pantry, he he. This pie looks delish it made me yearn for Collete's Buko Pie in Tagaytay, he he. I have an idea of a moms meet where everybody will bring a dish with coconut, how's that? Rob really liked my shrimp he said its something he hasn't had before. Nakakatuwa nga he was asking pa for my permission if he could eat it na baka daw I'm reserving it for another photo ops, lol.

  • Vk-mahalkaayo February 29, 2008

    sarap naman nito, barb....

    buko pie.....sus ang tagal ko ng hindi naka bake, kahit ano...

    favo ko ay apple pie or any as long apple ang one of the ingrs.

    used kong coconut milk itong brown cover....ang pinakasarap sa akin at sticky-creamy talaga.....

  • Vk-mahalkaayo February 29, 2008

    ay oo nga ang rippchen parang pork chop yon.....kaya lang pagloto nito ay parang nilagang baboy sa atin...cooked it with water lang.

    mabili mo na rin ito sa butcher din warm mo na lang sa sauerkraut sa last minutes....then tapos na.

    hindi masayadong matrabaho....same at the leberknoedel, mabili din ng ready made, parang wala din trabaho,,,,i put it in the last minutes sa S-kraut

    lahat express na lang ako.....hehehe

    ay leber-liver, knoedel---round....kaya name nya leberknoedel...made of liver n meat....

    oo pa nga, ang talong din dito, malaki at hard, kaya ayaw ko...magahi.
    sa Asia store yon talong na yon, kaya slim n masarap....

    thanks again ha?

  • Babette February 29, 2008

    Mira, oo nga, kasi yung ice cream maker bowl nakalimutan ko ilagay sa freezer, kailangan more than 24 hours. Nagawa ko na yugn pinaka ice-cream, kulang na lang yung last step. Di na talaga aabot so I'll use it for another blog post.
    Mukha ngang masarap yung shrimp with coco and tomatoes, i-try ko yan next time makabili ako sa Kam-man ng whole shrimp.

  • Babette February 29, 2008

    Vks, pareho kayo ni Tyler, mahilig sa apple pie, parating yun ang hinihiling na gawin ko. Buti na lang may masarap na ready made pie na nabibili. ;)
    Pork chop nga pagkatingin ko doon, pero akala ko ginawang parang ham. thanks ha. :)

  • carlota March 01, 2008

    sarap ah...meron left over? gawa tayo nyan pag makapunta kami dyan ha? wink* ... the pork chops still our favorite. palaging request ni tom at julie.

  • Amy March 02, 2008

    looks so yummy!! naka kagutom tingnan.. bravo le chêf! wink*

  • Kai March 07, 2008

    Thanks for beating the deadline, and for sharing this wonderful recipe despite the difficulties in procuring coconuts over there!

    Mabuhay and it was great that you could joing LP!

  • Anonymous March 17, 2008

    naglaway talaga ako dito... crumbly crust vs smooth custard tapos kakagat ka sa buko. heavenly!