Ube Buko Pie

Ingredients for Ube Buko Pie

• 2 sheets ready-made flaky pastry
• 4 young coconuts
• 1/2 cup white sugar
• 1/2 cup cornstarch
• 1/2 cup young coconut water
• 2/3 cup evaporated milk
• 1 cup ube jam

How to cook Ube Buko Pie

1. 1.Open coconuts, reserve 1/2 cup coconut water, and scrape out the young coconut meat.
2. 2.Heat evaporated milk and sugar over low heat, stirring until dissolved. Add coconut meat and cook 2 minutes.
3. 3.Mix cornstarch with coconut water, stir into the pan, and cook until thick. Cool completely.
4. 4.Line a 9-inch pie pan with one pastry sheet. Fill with pie weights and blind-bake at 220°C (425°F) for 15 minutes; cool.
5. 5.Spread ube jam over the crust, add coconut filling, top with remaining pastry, seal edges, and vent the top.
6. 6.Bake at 190°C (375°F) for about 50 minutes, until light golden brown. Serve warm.