Buko pie with Mango Peach jam in Coconut pie Crust

Coconut Pie Dough

2 1/2 cups all purpose flour

1/2 tbsp sugar

1/2 tsp salt

1 cup of unsalted butter

6 tbsp coconut milk

zest of 2 calamansi

Buko Filiing

1/2 cup water

3 tbsp cornstarch

3 cans young coconut (drained)

1 cup coconut milk

1/4 cup brown sugar

1 tsp vanilla 

1/4 tsp salt

Peach Mango Filling link Peach Mango Jam

Making the Dough

1. In a large mixing bowl add the 2 1/2 cups of flour, 1 tbsp sugar, 1/2 tsp salt and the zest of the calamansi. Mix till well combined.

2. Cut up the cold butter into large chunks and add to the flour. Press the butter into the flour with both hands until the flour has a crumbly texture. 

3. Then add the 6 tbsp of coconut milk. Mix well. Once the it starts to form into a dough, place onto a work surface and gently knead into a ball. You don't want to over knead this so that the dough isn't over worked. 

4. Once there are no loose bits and the dough is smooth, place in a plastic wrap then allow to set in the fridge while you prepare the filling.  Or set in the fridge for about 15 mins.

5. Remove the dough from the fridge.

6. Sprinkle some flour onto a clean work surface. And place the dough on top.

7. Cut the dough in half and place in the fridge for now. 

8. Roll out the dough into a rectangular shape. I used 4 inch pie molds and was able to yield 5 pies. 

9. The dough should be about 4-5 cm thick.

10. Place the dough inside the pie dish.

Making the Filling 

1. In a small saucepan add the 1 cup of coconut milk and 1/4 cup brown sugar. Bring to a simmer until the sugar dissolves.

2. Once the sugar dissolves add the coconut meat, 1 tsp vanilla and 1/4 tsp salt. 

3. Dissolve the 3 tbsp cornstarch into 1/2 cup of water. Add to the coconut filling. 

4. Once the filing thickens remove off the heat and set aside allowing it too cool. 

Assembly

Once your pie dishes are all fitted with the pie crust you can begin filling them.

1. At the bottom of the pie dish add about 2-3 tbsp of Mango Peach Jam. 

2. Then add the coconut filling ** make sure the coconut meat edges are curled downward 

3. Once the pies are filled then you can make the lattice topping. See video for instructions.

4. Brush the tops with egg wash and sprinkle a bit of sugar on top. 

Bake in the oven at 350 degrees for about 45-50 mins until the pie crust is golden brown and the filling is nice and bubbly. 

Allow to cool to room temperature before eating so that the filling sets