Ube (purple yam) Pie is a classic Filipino dessert that is one of my favorites. It’s purple, it’s got a unique flavor, and it has a fun name!
Here is my version of this dish that I think best captures the unique flavor of ube. It’s based largely off of this recipe from Woman Scribbles with some variations based on my experimentation.
- 1 pie crust
- 1/4 cup sugar
- 1/2 stick butter softened
- 2 large eggs lightly beaten
- 2 cup ube – I use fresh ube, which I found at my local Asian grocery store. It was labeled “purple yam”.
- 3/4 cup heavy cream
- Prepare a standard pie crust. I like the Martha Stewart version.
- Preheat oven to 425 F.
- Peel and cube ube until you have a little more than 2 cups worth. Steam the ube for about 15 minutes until soft. Mash with a fork and set aside.
- Cream butter and sugar in a large bowl, add the eggs and combine. Add the cream and 2 cups of mashed ube and combine ingredients until smooth. Pour filling into the prepared pie shell and set it on top of a baking sheet.
- Bake in the preheated oven at 425 for the first 15 minutes.
- Make a foil ring to prevent the side crusts from over browning. 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.
- Lower temperature to 350 F. Remove pie from oven. Place the foil ring on top of the pie, ensuring that the filling is exposed and the side crust is covered.
- Bake for another 35-40 minutes or until a toothpick inserted at the center of the pie filling comes out clean. The filling may be very slightly wobbly but the center is set. Let cool completely, and if possible, refrigerate for at least 4 hours before serving.
- If desired, top with ube-flavored whipped cream before serving.