Step 1

Mix dry ingredients and then cut the butter into the mixture until coarse crumbs form. Set aside.

Step 2

Mix all dry ingredients (flour, salt, sugar).

Step 3

Cut in the cold butter into the dry ingredients.

Step 4

Slowly drizzle the cold buko juice into the mixture - a tablespoon at a time - just until the dough barely begins to come together.

Step 5

Make it into a disk and refrigerate for 1 hour.

Step 6

After an hour, let it rest for 10 mins at room temperature and then roll out the dough about 12-inches wide. Set aside.

Step 7

Dissolve cornstarch in buko juice.

Step 8

In a pot, heat heavy cream, vanilla extract, and sugar.

Step 9

Add the buko meat and cook until the sauce thickens. (And smells like buko pie, LOL)

Step 10

Preheat oven to 375F/190C.

Step 11

Place your pie crust onto the bottom and sides of a 6-inch round pan. Prick the dough using fork.

Step 12

Place aluminum foil or parchment paper over the dough and top with pie weights (dried beans or uncooked rice). Blind bake for 15 minutes. Remove the beans/rice and foil and bake for another 10 minutes. Let rest for 10 minutes.

Step 13

Spoon the buko pie filling onto the pie crust and sprinkle with streusel topping, making sure to cover the filling completely.

Step 14

Bake for 40 minutes or until top is golden brown.

Step 15

Rest for 30 minutes to an hour before slicing.