Ube & Coconut Cream Pie
If you’re looking for a dessert that’s a feast for the eyes as much as it is for the taste buds, look no further than this luscious Ube & Coconut Cream Pie. With its vibrant purple hue and creamy texture, this pie is not just another dessert; it’s an experience. The combination of ube and coconut creates a delightful harmony of flavors that will transport you straight to a tropical paradise. Whether you’re serving it at a summer gathering or enjoying a slice on a cozy evening, this pie is sure to impress.
Why I Love This Recipe
This Ube & Coconut Cream Pie is a personal favorite not just because of its stunning appearance, but also due to its incredible flavor profile. The richness of the coconut milk pairs perfectly with the subtle sweetness of ube. Each bite is a creamy, dreamy experience that feels indulgent yet light. Plus, it’s surprisingly simple to make! Each layer comes together effortlessly, making it a perfect dessert for both beginners and seasoned bakers. When I first made this pie, I fell in love with the way it brought people together; every slice was met with smiles and compliments.
What to Buy
To recreate this beautiful Ube & Coconut Cream Pie, here’s what you’ll need:
- Chocolate wafer cookie crumbs: 7 ounces (about 1 2/3 cups finely ground)
- Unsalted butter: 4 tablespoons, melted
- Full fat coconut milk: 1 (13.5oz) can (1 2/3 cup)
- Whole milk: 1 1/2 cups, divided
- Ube halaya: 12 ounces (1 1/4 cup, jarred or homemade)
- Granulated sugar: 1/3 cup
- Kosher salt: 1/2 teaspoon
- Ground cinnamon: 1/8 teaspoon
- Egg yolks: 5
- Cornstarch: 1/3 cup (40g)
- Vanilla extract: 1 teaspoon
- Ube extract: 1 teaspoon
- Whipped cream: for topping
Equipment & Tools
Having the right tools can make all the difference in your baking success. Here’s what you’ll need:
- Mixing bowls: For combining your ingredients.
- Whisk: To mix everything thoroughly.
- 9-inch pie dish: To hold your delicious creation.
- Double boiler: For gently cooking the custard mixture.
- Measuring cups and spoons: For accurate ingredient measurement.
- Rubber spatula: To ensure you get every last bit of your mixture into the pie dish.
Ube & Coconut Cream Pie, Made Easy
Creating this Ube & Coconut Cream Pie is a step-by-step process that’s easier than it appears. Let’s dive right into it!
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the finely ground chocolate wafer cookie crumbs with melted unsalted butter. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Ube Custard
In a medium saucepan, combine the full-fat coconut milk and 1 cup of whole milk over medium heat. Stir in the ube halaya, granulated sugar, kosher salt, and ground cinnamon. Whisk until smooth and well combined. Allow the mixture to heat until it’s hot but not boiling.
Step 3: Prepare the Egg Mixture
In a separate bowl, whisk together the egg yolks, remaining 1/2 cup of whole milk, and cornstarch until smooth. Once the coconut-ube mixture is hot, gradually pour it into the egg mixture while whisking continuously to temper the eggs.
Step 4: Cook the Custard
Return the tempered mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles. This should take about 5-7 minutes. Remove from heat and stir in the vanilla extract and ube extract.
Step 5: Assemble the Pie
Pour the ube custard into the prepared chocolate crust, smoothing the top with a spatula. Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or until fully set.
Step 6: Serve and Enjoy
Once set, top your Ube & Coconut Cream Pie with a generous dollop of whipped cream. Slice, serve, and enjoy the vibrant flavors that will make your taste buds sing!
Warm & Cool Weather Spins
This Ube & Coconut Cream Pie is versatile and can be enjoyed year-round. Here are some ideas for when the weather changes:
- Warm Weather: Serve chilled with fresh tropical fruits like mango or pineapple for a refreshing twist.
- Cool Weather: Add a sprinkle of cinnamon or nutmeg on top of the whipped cream for a cozy touch.
- Festive Touch: Consider adding a layer of toasted coconut flakes on top for added texture and flavor.
- Flavor Variations: Swap half of the ube halaya with another flavor like matcha or pumpkin for a seasonal spin.
What Could Go Wrong
Even the best bakers encounter hiccups. Here are some common pitfalls and how to avoid them:
- Custard Not Thickening: Make sure you’re cooking the mixture on medium heat and stirring constantly. Patience is key!
- Crust Falling Apart: Ensure the butter is evenly mixed with the cookie crumbs and press it down firmly.
- Egg Scramble: Temper the eggs slowly by adding the hot mixture gradually and whisking continuously.
- Not Enough Ube Flavor: Use high-quality ube halaya for a rich flavor, and don’t be afraid to adjust the ube extract to taste.
Keep It Fresh: Storage Guide
To enjoy your Ube & Coconut Cream Pie for days to come, follow these storage tips:
- Refrigerate the pie covered with plastic wrap or in an airtight container to keep it fresh.
- Consume within 3-4 days for the best flavor and texture.
- If you need to store it longer, consider freezing the pie (without whipped cream) for up to 1 month. Thaw in the refrigerator before serving.
Your Top Questions
Can I use store-bought ube halaya?
Absolutely! Store-bought ube halaya is a great time-saver and still provides wonderful flavor. Just check the ingredients to ensure quality.
Is there a dairy-free version of this pie?
Yes! Substitute the whole milk and whipped cream with coconut cream or almond milk, and use vegan butter for the crust.
Can I make this pie ahead of time?
Yes! This pie is perfect for making a day in advance. Just cover it well and store it in the refrigerator until you’re ready to serve.
What can I serve with this pie?
This pie pairs beautifully with fresh fruits, a scoop of vanilla ice cream, or even a drizzle of chocolate sauce for added decadence.
Bring It to the Table
Presenting your Ube & Coconut Cream Pie is just as important as making it. With its vibrant colors and luscious texture, this pie is sure to be the centerpiece of your dessert table. Consider garnishing it with fresh berries, mint leaves, or a sprinkle of toasted coconut flakes for that extra touch of elegance. Your friends and family will be captivated not only by the taste but also by the stunning visual appeal.
This Ube & Coconut Cream Pie is more than just a dessert; it’s a celebration of flavors that brings joy to every occasion. With its creamy, dreamy filling and a crunchy chocolate crust, it’s impossible not to fall in love with each slice. So gather your ingredients, roll up your sleeves, and get ready to whip up a dessert that will leave everyone asking for seconds. Enjoy the journey of creating this delightful pie, and most importantly, savor every delicious bite!
Ube & Coconut Cream Pie
Ingredients
Equipment
Method
- Step 1: Prepare the Crust. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely ground chocolate wafer cookie crumbs with melted unsalted butter. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
- Step 2: Make the Ube Custard. In a medium saucepan, combine the full-fat coconut milk and 1 cup of whole milk over medium heat. Stir in the ube halaya, granulated sugar, kosher salt, and ground cinnamon. Whisk until smooth and well combined. Allow the mixture to heat until it’s hot but not boiling.
- Step 3: Prepare the Egg Mixture. In a separate bowl, whisk together the egg yolks, remaining 1/2 cup of whole milk, and cornstarch until smooth. Once the coconut-ube mixture is hot, gradually pour it into the egg mixture while whisking continuously to temper the eggs.
- Step 4: Cook the Custard. Return the tempered mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles. This should take about 5-7 minutes. Remove from heat and stir in the vanilla extract and ube extract.
- Step 5: Assemble the Pie. Pour the ube custard into the prepared chocolate crust, smoothing the top with a spatula. Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or until fully set.
- Step 6: Serve and Enjoy. Once set, top your Ube & Coconut Cream Pie with a generous dollop of whipped cream. Slice, serve, and enjoy the vibrant flavors that will make your taste buds sing!
Notes
- For a refreshing twist, serve chilled with tropical fruits like mango or pineapple.
- Add a sprinkle of cinnamon or nutmeg on top for a cozy touch in cooler weather.
- Consider freezing the pie (without whipped cream) for up to 1 month for longer storage.
