Buko Pie

Ingredients

Sugar

1 cup, divided

Unsalted butter

4 tablespoons

Egg yolks

4 large

Vanilla extract

1 teaspoon

Cornstarch

1/4 cup

Condensed milk

1 cup

Evaporated milk

1 cup

Young coconut meat

2 cups, shredded

Pie crust

1 (9-inch) pre-made or homemade crust

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, combine the shredded young coconut meat, evaporated milk, condensed milk, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
3. Remove the saucepan from heat and let the coconut mixture cool slightly for about 10 minutes.
4. In a separate bowl, beat the egg yolks until light and frothy. Gradually add the cooled coconut mixture to the beaten egg yolks, stirring constantly to avoid curdling the eggs.
5. Pour the coconut and egg mixture into the pie crust, smoothing it out evenly.
6. Bake for 30-35 minutes, or until the crust is golden brown and the filling is set in the center. A knife inserted should come out clean.
7. While the pie is baking, prepare the caramel sauce: In a small saucepan over low heat, melt the butter and the remaining sugar together, stirring until combined and golden, about 5 minutes.
8. Once the pie is out of the oven, pour the caramel sauce over the baked pie, spreading it evenly with a spatula.
9. Let the pie cool to room temperature before slicing and serving. Enjoy the tropical flavors!