Buko
Pie
Recipe 

INGREDIENTS:

 9" or 10"ready made pie crust 

   ( I used frozen ready made pie crust )

Filling:

 2 cups fresh buko slices 

      or 2 (16oz) frozen buko slices, thawed

 3/4 cup sugar  

 3/4 cup buko juice 
 3/4 cup coconut milk 
 1/3 c. + 2 tbsp. cornstarch
(Note: If you are using fresh buko juice, make the sugar to 1 cup, but if you are using the ready to drink
buko juice in a can, just use 3/4 cup of sugar.)
Combine filling ingredients and cook until thick.
After adding the mixture into the prepared crust,
Place top crust over the mixture then Crimp the
edges with your fingers or with the tines of a fork
Ready
crust
(bottom) - transfer the cooked filling here. Make a slit on the top crust. (I used cookie cutte
make holes.)
Bake for 20-25 minutes or until the color of the
crust turns golden brown.
Cool the pie in room temperature for 1-2 hour
then place in the refrigerator to cool down furth
The pie is best served cold.
I love Buko Pie!
Best served when cold. Yeah! Half of it is already
gone!
HOW TO MAKE BUKO PIE:

 Preheat oven to 400 degrees F.

 Prepare the filling by combing all ingredients in a pan.
 Heat the pan on medium heat and cook, stirring continuously until thick. 
 Add the mixture into the prepared crust.
 Place top crust (with slits) over the mixture then crimp the edges with your fingers or with
the tines of a fork.
 Bake for 20-25 minutes or until the crust turns golden brown. 
 Remove from the oven.
 Cool the pie in room temperature for 1-2 hours, then place in the refrigerator to cool down
further. The pie is best served cold.
 Enjoy!