Buco (young Coconut) Pie

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/4 cup water
• 1/3 cup cornstarch
• 2 cups coconut water
• 1 cup sugar
• 2 cups shredded young coconut (buco)
• 1 teaspoon vanilla
• 1 8-inch double-crust pie shell
• 1 egg

Recipe

• 1 preheat oven to 375 degrees f.
• 2 put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.
• 3 stir in the coconut water and sugar and bring to a boil.
• 4 cook, stirring constantly, over medium to low heat until thick.
• 5 add the shredded buco and vanilla and cook 3 more minutes.
• 6 cool buco mixture slightly and put into piepan that has been lined with bottom pie crust.
• 7 top with upper pie crust, seal edges and flute decoratively.
• 8 brush with slightly beaten egg to glaze (some will be left over- do not use more than necessary), and make a few cuts in the top crust to let steam escape.
• 9 bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown.