Buko pie is a famous delicacy of Los Baños town in Laguna province. Buko pie is a pastry filled with young coconuts and pudding, much similar to a coconut cream pie, but has no whipped cream topping. When you pass by or visit Los Baños, you should not miss the chance to try this yummy delicacy.
There are many stores selling buko pie but which brand should you choose? Of course, tourists generally pefer the "Original" brand, since the original must be the best right? But us locals prefer "Letty's" buko pie; its pudding is not dry and tastes just right, not too sweet nor bland. The coconut in the filling is soft too, so you won't "struggle" with the pie when you eat it. Letty's has come up with different variants/flavors of buko pie like buko pineapple pie, buko pandan pie, buko lychee pie, buko ube pie, and the most interesting of all, buko durian pie.
I would like to try the buko durian pie but it's always not available. I have personally tasted the buko pineapple pie, buko lychee pie and the buko ube pie but I would stick with just plain buko pie. Letty's buko pie store is just right beside the Original store, along the Los Baños national highway.
For those who want to make their own buko pie, here is a buko pie recipe I got from the internet.
Estimated cooking time: 1 hour and 30 minutes
Buko Pie Ingredients
* 2 cups all-purpose flour
* 1 tsp. salt
* 2/3 cup shortening
* 1 piece eggyolk
* 1 tsp. vinegar
* 1/4 cup ice water
* 4 cups coconut meat
* 1 cup coconut water
* 1 300 ml. can Sweetened Condensed Milk
* 2/3 cup cornstarch
Buko Pie Cooking Instructions
* Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
* Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
* Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
* Fit dough into a pie plate, letting sides hang.
* Roll out remaining dough for the crust.
* Set aside.
* Combine filling ingredients in a thick saucepan.
* Cook stirring constantly until thickened. Cool then pour into prepared crust.
* Cover with top crust; flute or crimp edges together to seal.
* Bake for 1 hr. at 425 degrees F.