Best ever Classic BUKO / COCONUT PIE ( Buttery , light & flaky crust with creamy filling )

This is one of the staple baked goods in Philippine bakeries & a favorite "pasalubong" when you visit Laguna- we can now have one at home so let's make it-
RECIPE:
✅ PIE CRUST
260 g ( 1 3/4 cups ) all purpose flour
15 g ( 1 tablespoon ) sugar
1/4 teaspoon salt
120 g ( 1/2 cup ) unsalted butter, cold & cubed into small pieces
75 ml ( 1/3 cup ) very cold water
✅ FILLING
250 ml ( 1 cup ) coconut juice / water
120 ml ( 1/2 cup ) coconut milk
120 ml ( 1/2 cup ) evaporated milk
1 teaspoon vanilla extract
120 g ( 1/2 cup ) sugar
50 g ( 1/3 cup ) cornstarch
400 - 500 g young coconut meat ( approx. 2 fresh coconuts )
✅ 1 egg + 1 tablespoon milk for brushing on top
BAKING TIME: 45 - 50 minutes
BAKING TEMPERATURE: 160'C or 320'F
BAKING PAN: 9 inches pie plate / pan
OVEN USED: Electric oven, top & bottom heat
◾You may use canned young coconuts ( 2 cans ) if you don't have fresh coconuts in your area
◾Shelf life is 1 week in the fridge , 3 days at room temperature
◾DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY
#yeyetbakes #bukopie #coconut #easyrecipe #pie #dubailife #pinoyhomefoodie
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Take care, enjoy and happy baking ! :-D
God bless,
YEYET
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