May 23, 2010



1 1/2 cup all-purpose flour
1 teaspoon salt
2/3 cup shortening or butter
1/4 cup water

2 cups grated buko
1 can condensed milk
1 cup buko water
6 egg yolks
1 cup cooked sago
Pandan Flavor
Whipped cream

Prepare Crust:
Prepare oven at 350°F. Prepare a 9-inch pie plate. In a bowl combine flour and salt. Cut in the shortening or butter until mealy. Add enough of water to form a ball of dough. Roll out the dough to 1/8″ thick. Fit into the pie plate. Flute edges. Prick with a fork then pre-bake in the oven for about 15 minutes.

Prepare Filling: In a double boiler, cook the buko, with the condensed milk and buko water until thick while stirring constantly. Add the egg yolks and sago. Flavor with pandan extract or add some pandan leaves. Cook for a few minutes then remove the pandan leaves. Pour the cooked filling into the pre-baked crust. Bake at 350°F for about 15 minutes or until the filling set. Cool then serve topped with whipped cream.

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