Buko Pie

Buko pie is a Filipino classic pie. There are also many variations - some make them with milk and some don't. Whatever version you make, what is important is that the buko must be fresh and the tenderness of the buko just right.
I start with a basic pie crust using shortening. Butter makes the best tasting crust but they are difficult to handle for beginners because butter melts at body temperature. Shortening is not as tasty but the crust is flaky and they are easier to handle. You can also use a mix of shortening and butter. I do not mind using just shortening because my buko pie filling is full of buko-goodness!
I prefer to scrape the buko with a spoon instead of shredding it with a buko shredder because you can taste more of the buko goodness.
Be sure you cool the pie thoroughly before you remove them from the pie plate so the crust will not break. I usually cool mine overnight in the refrigerator. You can also use disposable pie plates so you do not need to unmold them.

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