Filipino Buko Pie Recipe
Guide or Summary：IntroductionIngredientsInstructionsIntroductionBuko pie, also known as jackfruit pie, has been a beloved Filipino dessert for generations……
Guide or Summary：
Introduction
Buko pie, also known as jackfruit pie, has been a beloved Filipino dessert for generations. This creamy and refreshing pie is made from the flesh of young jackfruit pods, which are simmered with sugar and coconut milk to create a delightful filling. The combination of sweet and savory flavors, along with the silky texture, makes buko pie a must-try for anyone with a sweet tooth.
Ingredients
To make a traditional Filipino buko pie, you will need the following ingredients:
- 8 ripe jackfruit pods
- 1 cup granulated sugar
- 1 can (13.5 oz) coconut milk
- 1/4 cup cornstarch
- 1/4 cup water
- 1/2 teaspoon salt
- 1 egg, beaten (for egg wash)
- 1/2 cup shredded coconut (for topping)
- 1/2 cup brown sugar (for topping)
Instructions
1. Preparing the Filling:
- Begin by cleaning the jackfruit pods and removing the seeds. Cut the pods into small pieces and set them aside.
- In a large saucepan, combine the sugar, coconut milk, and salt. Bring the mixture to a boil over medium heat.
- Once boiling, add the jackfruit pieces and reduce the heat to low. Simmer for about 20 minutes, or until the jackfruit is tender and the mixture has thickened slightly.
- In a small bowl, mix the cornstarch and water until smooth. Slowly pour this mixture into the jackfruit mixture, stirring continuously. Cook for another 5 minutes, or until the filling thickens.
- Remove the saucepan from the heat and let the filling cool to room temperature.
2. Preparing the Crust:
- To make the crust, combine 2 cups of all-purpose flour, 1/2 cup unsalted butter (chilled and cubed), and a pinch of salt in a large mixing bowl. Use a pastry cutter or your fingers to mix the ingredients until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup ice water, one tablespoon at a time, until the dough comes together. Be careful not to add too much water, as this can make the dough too sticky.
- Once the dough forms, divide it in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
3. Assembling the Pie:
- Preheat your oven to 375°F (190°C). Roll out one of the dough disks on a lightly floured surface to fit a 9-inch pie dish. Trim the edges and crimp them to seal the crust.
- Pour the cooled buko filling into the prepared crust. Smooth the top with a spatula.
4. Adding the Topping:
- In a small bowl, mix the shredded coconut and brown sugar. Sprinkle this mixture evenly over the top of the filling.
- Beat the egg and brush the top of the pie with the egg wash. This will give the pie a nice golden color and a glossy finish.
- Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
5. Serving:
- Let the buko pie cool to room temperature before slicing. Serve chilled, if desired, for an extra refreshing treat. Enjoy your homemade Filipino buko pie with a scoop of vanilla ice cream or a dollop of whipped cream for an added touch of luxury.
This Filipino buko pie recipe is a perfect blend of sweet and savory flavors, making it a delightful dessert that can be enjoyed by anyone. Whether you're a fan of Filipino cuisine or simply love exploring new flavors, this buko pie recipe is sure to become a favorite in your kitchen. So why not give it a try and impress your friends and family with your homemade Filipino buko pie?