Buko pie

Buko Pie

Type	Pie
Course	Dessert
Place of origin	Philippines
Region or state	Laguna Province, Luzon
Created by	Soledad Pahud
Serving temperature	Cold
Main ingredients	Pie shell, custard, young coconut, sweetened condensed milk
Food energy (per serving)	290 kcal (1214 kJ)
Media: Buko Pie

Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut (malauhog) pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon.^[1]

Buko pie is made with young coconuts (buko in Tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, a special type of coconut that is thick and sticky.^[2]

The pie was originally a delicacy only available in the Philippines, but blast freezing technology has allowed buko pie-makers the ability to export.^[3][4] As it has become easier to transport and more accessible around the world, people are able to buy it as a pasalubong or homecoming present after having visited the Philippines.^[5] Buko pie is traditionally plain, but nowadays flavorings such as pandan, vanilla, or almond essences are used.

Buko pie is different from the American coconut cream pie, as it is and has neither cream in the coconut custard filling nor meringue swirls on top of the baked coconut custard.^[6]