Buko Pie (Filipino Young Coconut Pie)

Name: Buko Pie (Filipino Young Coconut Pie)
Total time: 240
Yield: 8
Ingredients: 3 ¾ cups bread flour, plus more for dusting; 3 tablespoons sugar, plus 2–3 tablespoons, for topping pie (optional); 1 teaspoon kosher salt; 4 oz cream cheese, very cold, cut into ¼-inch (6 mm) cubes; 6 oz unsalted butter, very cold, cut into ¼-inch (6 mm) cubes; ¼ cup ice water, plus 1 tablespoon; 1 large egg, beaten with 1 tablespoon water; 2 packages frozen buko, (young coconut), thawed; ¼ cup all purpose flour; 2 tablespoons cornstarch; ¼ teaspoon kosher salt; ¾ cup whole milk; ¼ cup unsalted butter, cold; 7 oz condensed milk

Recipe by Aleya Zenieris from tasty.co

Desserts 4 Hr.

Ingredients

8 servings

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3 ¾ cups bread flour, plus more for dusting
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3 tablespoons sugar, plus 2–3 tablespoons, for topping pie (optional)
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1 teaspoon kosher salt
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4 oz cream cheese, very cold, cut into ¼-inch (6 mm) cubes
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6 oz unsalted butter, very cold, cut into ¼-inch (6 mm) cubes
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¼ cup ice water, plus 1 tablespoon
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1 large egg, beaten with 1 tablespoon water

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2 packages frozen buko, (young coconut), thawed
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¼ cup all purpose flour
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2 tablespoons cornstarch
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¼ teaspoon kosher salt
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¾ cup whole milk
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¼ cup unsalted butter, cold
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7 oz condensed milk

Instructions

Make the pie crust: In a large bowl, whisk together the bread flour, 3 tablespoons sugar, and the salt. Add the cream cheese and rub into the flour with your fingertips until there are no large chunks left. Add the butter and rub into the flour with your fingertips until only pea-sized pieces remain.
Add half of the ice water and work into the flour mixture, pressing down with your palms to incorporate. Add the remaining ice water and gently knead to form a dough.
Divide the dough in half (about 370 grams per portion) and shape into ½-inch-thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 3 days (or freeze for up to 1 week).
Make the buko filling: Drain the juice from the packages of buko, reserving ¾ cup. Add the buko to a large bowl.
In a medium saucepan, whisk together the flour, cornstarch, salt, whole milk, and reserved coconut juice, making sure there are no lumps (if any lumps do form, pass the mixture through a fine-mesh sieve to remove). Cook over medium heat, whisking continuously, until thickened, 10–12 minutes. As the mixture thickens, you may want to switch to a wooden spoon for easier stirring.
Remove the pot from heat and stir in the cold butter until melted and incorporated. Stir in the condensed milk until smooth.
Pour the custard over the buko and stir to coat. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the refrigerator to cool completely, about 1 hour. The filling will keep in the refrigerator for up to 3 days.
Assemble the pie: On a lightly floured surface, roll a portion of dough out to a 13-inch round, about ⅛ inch thick. Repeat with the remaining dough.
Transfer a dough round to a 9-inch pie tin, trimming the edges so there’s about ¼ inch of dough overhanging the edges of the tin. Pour the buko filling into the crust. Brush the edges of the pie dough with the egg wash. Place the remaining dough round on top of the pie and press the edges together gently to seal. Trim the edges to ¼ inch, then pinch the edges together and crimp as desired. Use a paring knife to cut vents in the top of the pie.
Freeze the pie for 2 hours before baking (or wrap tightly and keep in the freezer for up to 1 month).
Arrange an oven rack in the center position. Preheat the oven to 400°F (200°C).
Place the buko pie on a baking sheet, then brush the top with egg wash. If desired, sprinkle the remaining 2–3 tablespoons of sugar on top.
Bake the pie for 15 minutes, then reduce the temperature to 350°F (180°C) and continue baking for another 65 minutes, until golden brown. Let cool for at least 30 minutes.
Slice and serve.
Enjoy!