Make your version of buko pie richer and with the tart taste of pineapple and lemon.
For the pie crust
1/4 cup melted butter
1 cup crushed graham crackers
For the filling
1 cup large marshmallows
1 cup milk
1 teaspoon lemon juice
1 can crushed pineapple
1 cup shredded coconut
1 cup all-purpose cream
1 Make the pie crust: Mix the butter and the graham crackers. Set aside 1/4 of the mixture for topping and press the rest onto a pie plate.
2 Make the filling: Melt marshmallows in milk over low heat. Remove from heat and stir in lemon juice.
3 In a bowl, mix pineapple and coconut with cream. Fold into cooled marshmallow-milk mixture.
4 Spread evenly over the piec rust and top with pineapple tidbits. Sprinkle remaining crumbs on top. Refrigerate the pie for three hours or until set.
Photography by Miguel Nacianceno | Styling by Macy Alcaraz & Sharlene Tan
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