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Ube (Purple Yam) Cream Pie Recipe

Ube (Purple Yam) Cream Pie Recipe

Learn how to make the best homemade Ube Cream Pie with this easy baking recipe! This Filipino-inspired dessert features a silky-smooth purple yam custard in a buttery crust. The secret is cooking the filling to the perfect temperature for a foolproof set every time!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 pie (8 slices)
An overhead shot showcases a slice of the Ube Cream Pie being lifted from a rustic ceramic pie dish, revealing a stunning gradient of lavender to deep purple filling against a golden brown, flaky crust. Natural window light highlights the silky, smooth texture of the ube custard filling while creating gentle shadows that emphasize the pie's perfect set. The slice sits on a vintage floral plate alongside a dollop of freshly whipped cream dusted with ube powder. Scattered whole purple yams and a small bowl of bright purple ube powder add context to the star ingredient, while a silver fork with a small bite taken from the tip of the slice suggests the irresistible appeal of this Filipino-inspired dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the Ube Filling:</li><li class="ingredients-single-item">250g ube (purple yam), peeled and cubed (or 100g ube halaya/jam)</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">100ml heavy cream</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp ube extract (optional, for enhanced color and flavor)</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">200ml heavy cream, chilled</li><li class="ingredients-single-item">2 tbsp powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp ube powder for dusting (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor or pastry cutter</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Blender or food processor (for ube)</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the ube. If using fresh ube, steam the peeled and cubed yam for 20-25 minutes until completely tender when pierced with a fork. Transfer to a food processor and blend until smooth, adding 2-3 tablespoons of the coconut milk if needed to create a smooth purée. If using ube halaya (jam), simply measure out the amount needed. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, combine the flour, sugar, and salt in a food processor. Pulse briefly to mix. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (these butter pockets will create flaky layers in your crust). Gradually add the ice water, 1 tablespoon at a time, pulsing between additions until the dough just begins to come together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gather it into a disc without overworking it. Wrap in plastic and refrigerate for at least 1 hour. Cold dough is essential for a flaky crust as it prevents the butter from melting too quickly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). Roll the chilled dough on a floured surface to about 3mm thickness and a diameter of about 30cm. Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim any excess, leaving a 2cm overhang, then fold and crimp the edges decoratively. Refrigerate the lined pie dish for 15 minutes to re-chill the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the chilled crust with parchment paper and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is lightly golden. Set aside to cool while preparing the filling. Reduce oven temperature to 170°C (340°F).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the filling, whisk together the egg yolks, cornstarch, and 50g of the sugar in a medium bowl until pale and thick. The cornstarch acts as a thickening agent that will give the filling structure once cooled, while still maintaining a creamy mouthfeel.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a medium saucepan, combine the remaining coconut milk, heavy cream, remaining 100g sugar, and salt. Heat over medium heat until it begins to steam but not boil. Remove from heat and gradually whisk about 120ml of the hot mixture into the egg mixture to temper the eggs (this prevents them from scrambling).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture. Cook over medium-low heat, whisking constantly, until the mixture thickens and reaches 82°C (180°F) on a digital thermometer. This temperature ensures the eggs are properly cooked and the cornstarch is fully activated.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and whisk in the ube purée, vanilla extract, and ube extract (if using) until completely incorporated. Pass the mixture through a fine-mesh sieve into a clean bowl to remove any lumps, ensuring a perfectly smooth filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the warm filling into the pre-baked pie crust. If you notice any air bubbles, gently tap the pie dish on the counter to release them. Smooth the top with an offset spatula. Bake in the preheated oven for 15-20 minutes until the edges are set but the center still has a slight wobble, like a just-set custard.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely at room temperature (about 2 hours), then refrigerate for at least 4 hours or overnight to fully set. The cooling process is crucial for the filling to achieve the perfect consistency - rushing this step may result in a filling that's too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, prepare the topping. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. This won't be as stiff as meringue - you're looking for a billowy texture that holds its shape but still appears soft and inviting.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Spread or pipe the whipped cream over the chilled pie, and if desired, dust with ube powder for a striking purple finish. Serve immediately, or store in the refrigerator for up to 3 days. For the cleanest slices, dip your knife in hot water and wipe dry between each cut.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Ube (Purple Yam) Cream Pie?

Key ingredients include ube (purple yam), coconut milk, heavy cream, eggs, cornstarch, vanilla, and butter for the crust. You can use fresh ube or ube halaya (jam), with optional ube extract for enhanced colour and flavour.

How to cook Ube (Purple Yam) Cream Pie at home?

Learn how to cook Ube (Purple Yam) Cream Pie by first preparing a buttery crust, then creating a silky custard filling with ube, coconut milk, and eggs. The secret is cooking the custard to exactly 82°C before baking briefly in the pre-baked shell, followed by thorough chilling for that perfect creamy set.

Can I substitute fresh ube with purple sweet potatoes?

Yes, purple sweet potatoes can substitute for ube in a pinch, though the flavour will be slightly different. Ensure they're well-steamed and puréed completely smooth. For authentic ube flavour, consider adding 1/2-1 teaspoon of ube extract to enhance the taste.

Why does my purple yam custard filling crack after baking?

Filling cracks typically occur from overbaking or cooling too quickly. Ensure your oven isn't too hot (stay at 170°C) and remove the pie when the center still has a slight wobble. Cool gradually at room temperature before refrigerating for the perfect set.

How do I achieve that vibrant purple colour in my custard pie?

For vibrant purple colour, use fresh high-quality ube or ube halaya with naturally intense pigmentation. Adding 1/2-1 teaspoon of ube extract enhances both colour and flavour. Avoid excessive heat which can diminish the vivid purple hue.

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If using fresh ube, steam the peeled and cubed yam for 20-25 minutes until completely tender when pierced with a fork. Transfer to a food processor and blend until smooth, adding 2-3 tablespoons of the coconut milk if needed to create a smooth purée. If using ube halaya (jam), simply measure out the amount needed. Set aside to cool completely." }, { "@type": "HowToStep", "name": "Make Crust Dough", "text": "For the crust, combine the flour, sugar, and salt in a food processor. Pulse briefly to mix. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (these butter pockets will create flaky layers in your crust). Gradually add the ice water, 1 tablespoon at a time, pulsing between additions until the dough just begins to come together when pinched." }, { "@type": "HowToStep", "name": "Chill Dough", "text": "Turn the dough onto a lightly floured surface and gather it into a disc without overworking it. Wrap in plastic and refrigerate for at least 1 hour. Cold dough is essential for a flaky crust as it prevents the butter from melting too quickly during baking." }, { "@type": "HowToStep", "name": "Roll and Shape Crust", "text": "Preheat your oven to 190°C (375°F). Roll the chilled dough on a floured surface to about 3mm thickness and a diameter of about 30cm. Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim any excess, leaving a 2cm overhang, then fold and crimp the edges decoratively. Refrigerate the lined pie dish for 15 minutes to re-chill the dough." }, { "@type": "HowToStep", "name": "Blind Bake Crust", "text": "Line the chilled crust with parchment paper and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is lightly golden. Set aside to cool while preparing the filling. Reduce oven temperature to 170°C (340°F)." }, { "@type": "HowToStep", "name": "Prepare Egg Mixture", "text": "For the filling, whisk together the egg yolks, cornstarch, and 50g of the sugar in a medium bowl until pale and thick. The cornstarch acts as a thickening agent that will give the filling structure once cooled, while still maintaining a creamy mouthfeel." }, { "@type": "HowToStep", "name": "Heat Milk Mixture", "text": "In a medium saucepan, combine the remaining coconut milk, heavy cream, remaining 100g sugar, and salt. Heat over medium heat until it begins to steam but not boil. Remove from heat and gradually whisk about 120ml of the hot mixture into the egg mixture to temper the eggs (this prevents them from scrambling)." }, { "@type": "HowToStep", "name": "Cook Custard", "text": "Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture. Cook over medium-low heat, whisking constantly, until the mixture thickens and reaches 82°C (180°F) on a digital thermometer. This temperature ensures the eggs are properly cooked and the cornstarch is fully activated." }, { "@type": "HowToStep", "name": "Add Ube", "text": "Remove from heat and whisk in the ube purée, vanilla extract, and ube extract (if using) until completely incorporated. Pass the mixture through a fine-mesh sieve into a clean bowl to remove any lumps, ensuring a perfectly smooth filling." }, { "@type": "HowToStep", "name": "Fill and Bake", "text": "Pour the warm filling into the pre-baked pie crust. If you notice any air bubbles, gently tap the pie dish on the counter to release them. Smooth the top with an offset spatula. Bake in the preheated oven for 15-20 minutes until the edges are set but the center still has a slight wobble, like a just-set custard." }, { "@type": "HowToStep", "name": "Cool and Set", "text": "Allow the pie to cool completely at room temperature (about 2 hours), then refrigerate for at least 4 hours or overnight to fully set. The cooling process is crucial for the filling to achieve the perfect consistency - rushing this step may result in a filling that's too soft." }, { "@type": "HowToStep", "name": "Prepare Topping", "text": "Just before serving, prepare the topping. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. This won't be as stiff as meringue - you're looking for a billowy texture that holds its shape but still appears soft and inviting." }, { "@type": "HowToStep", "name": "Garnish and Serve", "text": "Spread or pipe the whipped cream over the chilled pie, and if desired, dust with ube powder for a striking purple finish. Serve immediately, or store in the refrigerator for up to 3 days. For the cleanest slices, dip your knife in hot water and wipe dry between each cut." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Santos", "datePublished": "2023-07-15", "reviewBody": "Gorgeous purple color, absolutely worth the effort! The ube flavor is subtle but distinct and the custard texture is perfect. I've made it twice now and everyone asks for the recipe.", "name": "Beautiful and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2023-07-28", "reviewBody": "This pie is better than any bakery ube desserts I've tried! The coconut milk adds a lovely dimension to the ube flavor. The instructions were clear and my custard set perfectly the first time.", "name": "Superior to Bakery Versions", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2023-08-10", "reviewBody": "The silky texture truly melts in your mouth! I was nervous about making custard but the detailed temperature instructions were so helpful. My Filipino friends were impressed with the authentic flavor.", "name": "Perfect Silky Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2023-08-25", "reviewBody": "My family requests this weekly now! I found ube at our local Asian market and finally had a great recipe to use it in. The balance of sweetness is perfect - not too cloying like some desserts.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Rodriguez", "datePublished": "2023-09-14", "reviewBody": "I finally used my ube stash from the Filipino market! This pie has become my signature dessert for dinner parties - the purple color always gets compliments and the flavor is unique but appealing to everyone.", "name": "Impressive Dinner Party Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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