Lasang Pinoy 24 - Loco over Coco - Buko Custard Pie
29 February 2008 Labels: Baking, Buko Custard Pie, Buko Pie, Coconut, Coconut Custard Pie, Desserts 9 comments
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.
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 (source: Baking Made EC by Eufemia C. Estrada)
Filling:
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 coconut juice
1/2 c condensed milk
2/3 cup evaporated milk
1/2 tsp vanilla extract
1/2 cup cornstarch
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.
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