Make your version of buko pie richer and with the tart taste of pineapple and lemon.
For the pie crust1/4 cup melted butter1 cup crushed graham crackersFor the filling1 cup large marshmallows1 cup milk1 teaspoon lemon juice1 can crushed pineapple1 cup shredded coconut1 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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