makes one 9-inch pie
Filling:
1 C young coconut juice
1/3 C cornstarch
1 C heavy cream
1 1/2 C sugar
4 C shredded young coconut, juice reserved
Egg Wash:
1 Large Egg Yolk
1 Tb Milk
Pie Pastry: (makes enough for one 9-inch covered pie)
2 1/4 C All Purpose Flour
1/2 Tsp Salt
1/4 Tsp Baking powder
1/2 Pound (two sticks) unsalted butter, chilled and cut into small pieces
4-6 Tb Ice Water
1 In a small bowl, whisk the coconut juice and cornstarch together until smooth
2 In a large saucepan over medium heat, combine the cream and sugar and bring to barely a simmer, stirring to dissolve the sugar. Add the coconut and bring back to a simmer, stirring. Slowly pour in the coconut juice-cornstarch mixture, stirring constantly. Bring to a simmer and cook until thickened, about 2 minutes. Transfer to a bowl and let it cool completely
3. Preheat the over to 425 degrees Fahrenheit. Roll out the pie pastry and diving the doe in half. Flatten both pieces into two 14 inch circles. using one of the pastry circles to line a 9-inch pan. Pour in the cooled Buko filling, and fit the second dough circle on top of the pie. Roll the excess dough on the top over and under the edge of the bottom crust, fluting the edges.
Brush the top of the pie with the egg wash and poke 6 vent holes in the top of the pie.
4.Bake for 15 minutes, the lower the oven temperature to 350 degrees and bake until the crust is golden brown, about 30-40 minutes. Cool on a wire rack before serving.
