Buko Young Coconut Pie

print recipe
email recipe
save recipe
add photo
add review
#57858

serves/makes:

ready in:
1-2 hrs

ingredients

Double Crust Pie
2 cups all-purpose flour
1 teaspoon salt
1/3 cup margarine or butter
1/3 cup shortening
3 1/2 tablespoons cold water

Buko Filling
2 cups buko meat, scraped
3/4 cup sugar
1/2 evaporated milk
1/2 cup cornstarch, MIXED WITH
1/2 cup buko water

directions

For Crust: Using two knives, cut shortening and butter or margarine into the flour and salt mixture. Cut until the pieces are about the size of peas.

Moisten with cold water and gather into a ball. Divide into two parts. Roll out the dough to fit the bottom of the pie plate. Reserve the other for the top.

For Filling: Mix all the ingredients in a saucepan. Cook, stirring constantly until thick. Pour into pastry lined pan.

Top with a second crust and bake at 400 degrees F until top is golden brown. Top crust should be perforated with holes to allow steam to escape while baking.

Serve cold.