adapted from Let’s Cook with Nora by Nora V. Daza
1 prepared 10" pie crust (top and bottom)
2 1/4 c. buko meat, sliced into chunks
3/4 c. + 3 tbsp. raw sugar
1/2 c. + 2 tbsp. buko juice
1/2 c. + 2 tbsp. coconut milkor coconut cream to make it creamier
1/3 c. + 1 tbsp. + 1 tsp. cornstarch
Preheat your oven to 400 deg F.
Place the buko meat and sugar in a medium saucepan. In a medium mixing bowl, whisk the cornstarch, buko juice, and coconut milk together. Add the cornstarch mixture to saucepan.
Heat the pan on medium heat and cook, stirring continuously until thick. The consistency of the mixture should be like thick gravy. Add the mixture into the prepared crust and top it with top crust. Crimp the edges with your fingers or with the tines of a fork. Make slits on the top (or use a fondant cutter to make cute holes like I did).
Bake the pie for 30-45 min or until golden brown. Cool the pie in room temperature for several hours, then place in the refrigerator to cool down further. The pie is best served cold.