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Coconut Pie Recipe: 59 Photos

Homemade Coconut Cream Pie

FAQ

Heating Fully Baked Pies:. Pre-heat your oven to 350 degrees. Put the pie, turnovers, or pastry on a cookie sheet on foil or parchment, and lightly cover with foil. For a 9-inch pie, heat for 15-20 minutes. A 5-inch pie will take about 12-15 minutes and turnovers will take about 10-12 minutes.
Coconut cream pie will keep for about 4 days in the refrigerator. Cover loosely with plastic, and make sure you really coat the crust with a nice layer of egg wash and bake it through. This is key to keeping a crisp crust after days in the fridge!
Buko pie is a traditional Filipino pastry invented in 1965. The filling is made with a mixture of fresh young coconut, coconut juice, and milks and thickened with cornstarch, then encased in a tender pie crust.
Nutrition Facts. 1 piece: 415 calories, 20g fat (12g saturated fat), 101mg cholesterol, 302mg sodium, 54g carbohydrate (35g sugars, 1g fiber), 6g protein.
Remove the pie from it's foil dish and heat in a microwave (800 watts) for 8 minutes. Return to the foil dish, place on a baking tray and into pre-heated oven at 200ºC / 400ºF / Gas Mark 6 and bake for 15-20 minutes, always ensuring the pie is piping hot. Allow the pie to stand for 2-3 minutes before serving.