buco Pandan PIe

by Romel Lapay (the Introvert Kitchen)

Buko pandan pie is a Filipino dessert that combines the flavors of young coconut (buko) and pandan, a fragrant tropical leaf. This pie features a creamy filling made from a blend of coconut meat, coconut water, heavy cream, and pandan extract, all set in a buttery, flaky pie crust.

The filling typically includes ingredients such as light brown sugar, cornstarch, eggs, and unsalted butter, which are combined and cooked to create a custard-like consistency. Fresh young coconut meat is then added to the mixture, infusing the pie with its distinctive flavor and texture.

Pandan, known for its sweet, floral aroma, is a key ingredient in many Southeast Asian desserts. In buko pandan pie, pandan extract or fresh pandan leaves are used to impart this unique flavor to the filling.

The pie crust is typically made from all-purpose flour, sugar, salt, and cold unsalted butter, resulting in a flaky base that complements the creamy coconut filling. The assembled pie is baked until the crust is golden brown and the filling is set.

Buko pandan pie is a variation of the traditional Filipino buko pie, which originated in the province of Laguna. The addition of pandan introduces an aromatic twist to this classic dessert, making it a popular treat for those seeking a taste of the Philippines.

The Introvert Kitchen is a baker and a social media content creator from Slovenia. He always has something new, innovative and delicious food coming out of his kitchen.

Print Recipe

Buko Pandan Pie

Author: Romel Lapay

Ingredients

Flaky Crust

2 ½ cups all-purpose flour
1 tbsp sugar
1½ tspn fine slat
250 grams unsalted and cold butter, cut into small cubes or 1 block
5-7 tbsp 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 pcs large eggs
½ tspn fine salt
250 ml heavy cream
330 ml coconu water
1½ tspn Buco Pandanness
76 grams unsalted butter
1 pc beaten egg for eggwash

Instructions

Flaky Pie Crust Dough

In a large bowl, combine the flour, sugar, and salt. Do a little mixing using your hand. Add in the cubed butter and toss until all butter pieces are coated with flour.
Gently rub the butter into the flour until it resembles the size of walnut halves.
Make a well in the center and gradually add the cold water, one tablespoon at a time, and mix just until the dough comes together. Be careful not to add too much water.
Wrap the dough in plastic and let it rest in the fridge for at least an hour or overnight.
On a lightly floured surface, roll the dough into 1/8 inch thick using a rolling pin. Transfer to a 10-inches pie plate, trim the excess using a scissor but leave an inch overlap around the edge of the pie dish. Poke the bottom with a fork. Place the prepared pie dish in the fridge while making the filling. Wrap again the remaining pastry dough, chill.

Filling

In a medium pot, combine sugar, cornstarch, eggs, salt, and whisk. Pour in the coconut water and the heavy cream. Whisk again until well incorporated and smooth. Add in the Buco Pandanness extract. Whisk again.
Bring to the stove and cook the mixture using medium heat until lightly thicken only with constant mixing or stirring using a whisk. Turn off the heat. Add the butter and continue whisking until the butter has fully melted into the mixture. Then mix in the young coconut meat (see NOTES***). Switch into a rubber scraper or spatula to properly fold the coconut meat and the custard mixture. Set aside to cool completely.

Assembling

Take out the prepared pie dish.
Pour the coconut filling into the pie shell. Level off. Place in the fridge while making the top crust.
Roll the remaining dough with one (1) inch overlapping of your pie dish. Place over the filling, trim, tuck, and seal. Crimp the edges. Chill for a few minutes. You can pre-heat your oven at this point.
Beat an egg. Take out the pie dish, brush the egg wash over the crust. Cut slits on top. Ready for baking.

Baking

Bake the pie in a pre-heated oven at 175° Celsius with the fan on 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!

Video

Notes

1.) COCONUT MEAT – I strongly suggest using 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 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 a 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 thickened.

3.) BUTTER – For making the pie crust, make sure that it is cold. You can cut it into small squares in advance and place it 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.