Ube (Purple Yam) Cream Pie Recipe

<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>

<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>

<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>