Buko - Coconut Cream Pie Recipe

From Dorothy McNett's Recipe Book.

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Buko - Coconut Cream Pie

From Dorothy McNett's recipes at www.dorothymcnett.com. This is best made with young coconut meat. Otherwise use the softest and best shredded or flaked coconut you can get.

pastry crust for a 2 layer pie (see recipe)

2 cups shredded young coconut (buko)
3/4 cup raw sugar
1/2 cup cream of coconut
3/4 cup coconut milk
1/2 cup cornstarch

sugar for sprinkling on the top

Preheat oven to 400 degrees. First make the double crust pastry as per recipe. Shape into a ball, cut into 2 sections one slightly larger then the other, cover and set aside while you make the filling. In a heavy bottomed saucepan, combine the coconut, sugar, and cream of coconut. In a glass measuring cup, whisk together the coconut milk and cornstarch. Whisk it into the saucepan. Bring to a boil, reduce to simmer and cook and stir several minutes until smooth and thickened. Remove from heat, set aside. Using a floured pastry cloth, roll out the larger of the 2 portions of pastry and place into a 9 inch pie dish. Roll out the top crust. Pour the filling into the pie dish and quickly place the top crust over, sealing the edges together. Pierce the top with a fork in several places to make steam vents. Sprinkle with sugar. Place in hot oven and bake about 30 - 35 minutes, or until the crust has browned nicely. Cool completely before serving.

Recipe created 2013-05-14.

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