Buko Pie

Description
Buko is the tagalog term for young coconut. Buko pie is one of the most must-try product and specialty of Laguna. It is also one of the very few pastries that the Filipino enjoys.



Pie pastry

 * 3 cups flour
 * 2½ tbsp sugar
 * ¾ tsp salt
 * ¾ cup vegetable shortening
 * ½ cup ice water
 * 3 egg yolks

Filling

 * 2 cups young coconut, shredded
 * ½ cup young coconut juice
 * ½ cup condensed milk
 * ⅔ 1% milk
 * 4 tbsp sugar
 * ½ tsp pure vanilla extract
 * ½ cup cornstarch + ½ cup cold milk

Pie pastry

 * 1) Combine flour, salt and sugar in a bowl.
 * 2) Cut in shortening with a pastry blender until mixture is crumbly.
 * 3) Combine egg yolks and ice water and blend into flour mixture until it turns into dough.
 * 4) Add a little more water if dough is still crumbly.
 * 5) Refrigerate for 30 mixtures.
 * 6) With a rolling pin, roll dough thinly, about ¼ inch thick, on a lightly floured board.
 * 7) Make the pastry.
 * 8) Bake the pie crust, set aside and cool.

Filling

 * 1) Combine pie-filling ingredients except cornstarch mixture in a deep saucepan.
 * 2) Cook over medium heat, stirring constantly.
 * 3) When boiling gently, add cornstarch mixture, stirring fast, until combined mixture has thickened.
 * 4) Pour mixture evenly into prepared pie crust.
 * 5) Let cool, then refrigerate until firm.
 * 6) Top with toasted sweetened coconut flakes just before serving.