Ube or purple yam…This root vegetable is one of the most popular dessert ingredients in the Philippines. It is an indigenous staple in the said country, but it is now cultivated worldwide. And, no, it is not the same as the taro root…
So how does it taste like? It has a sweet, nutty flavor. It is being used in various dishes ranging from sweet and savory.
Is it nutritious? It certainly is. In fact, it is highly nutritious. It also contains antioxidants, particularly vitamin C and anthocyanins. According to studies, purple yams may have blood-pressure-lowering effects. It may help manage blood sugar as well and can be used to manage the symptoms of asthma. Now, why are we saying all this? It’s because Ube is the star ingredient of our today’s recipe – Homemade Filipino Ube Pie!
I’m sure many of you haven’t had Ube pie yet, but let me tell you this; it is a great dessert. Simple yet filling, and it is something that you can serve during the holidays.Print
Homemade Filipino Ube Pie
- Total Time: 1 hour 35 minutes + cooling/chilling time
- Yield: 8 1x
Made with ube or purple yam custard filling nestled in a flaky cream cheese pie crust, this simple yet delicious pie is sure to impress. It’s about time to try something new!
Cream cheese pie crust:
1 cup all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt
64 grams cold cream cheese
85 grams unsalted cold butter (cut into mini cubes)
1 1/2 tablespoons cold heavy cream
1 1/2 tablespoons apple cider vinegar
1 cup sugar
1/2 stick butter (softened)
2 large eggs (lightly beaten)
2 cups mashed ube (from frozen grated ube, thawed, steamed, and mashed)
3/4 cup heavy cream
3/4 cup heavy whipping cream
4 tablespoons icing sugar
1/4 teaspoon ube flavoring
- Combine flour, salt, and baking powder in a large bowl.
- Add the cream cheese to the flour mixture until it resembles a coarse meal.
- Add the cubed cold butter to the mixture, leaving the butter pieces just flattened and still visible.
- Add the cream and apple cider vinegar and combine until the dough is almost coming together.
- Form a ball, flatten it into a disc and wrap it with plastic. Refrigerate for at least 6 hours.
- Once ready, roll the dough out on a floured surface to about 1/8-inch thick and gently wrap it around the rolling pin.
- Press the dough onto the bottom and sides of the pan. Trim the edges and create decorative borders using your hands or a fork.
- Refrigerate for at least 2 hours.
- Steam the frozen grated ube for about 30 minutes until soft and then mash with a fork and set aside.
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, cream butter and sugar. Add the eggs and combine.
- Add the cream and 2 cups of mashed ube. Combine ingredients until smooth.
- Pour filling into the prepared crust and set it on top of a baking sheet.
- Bake for the first 15 minutes at 425 degrees Fahrenheit, reduce the temperature to 350 degrees Fahrenheit and place a ring foil on top of the pie. Bake for another 30 to 45 minutes.
- Let cool completely and refrigerate for at least 4 hours before topping with cream.
- Make the ube whipped cream by adding the heavy cream, icing sugar, and ube flavoring in the bowl of a stand mixer. Whip on medium speed until stiff peaks form.
- You can also refrigerate the dough overnight.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
Placing a foil ring on top of the pie helps prevent the side crust from browning. But how do you make a foil ring? Simply cut a piece of foil that is slightly larger than the prepared pie shell. Cut an opening in the middle so that the filling is exposed but the side crust is covered.
Another good topping for an Ube pie is the so-called ‘latik’.