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Homemade Ube & Coconut Cream Pie photo

Ube & Coconut Cream Pie

This Ube & Coconut Cream Pie is a vibrant and creamy delight that transports you to a tropical paradise!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Filipino
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 7 ounces Chocolate wafer cookie crumbs (about 1 2/3 cups finely ground)
  • 4 tablespoons Unsalted butter (melted)
For the Custard:
  • 1 can Full fat coconut milk (13.5oz or 1 2/3 cup)
  • 1.5 cups Whole milk (divided)
  • 12 ounces Ube halaya (jarred or homemade)
  • 1/3 cup Granulated sugar
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon Ground cinnamon
  • 5 Egg yolks
  • 1/3 cup Cornstarch (40g)
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ube extract
  • Whipped cream (for topping)

Equipment

  • Mixing bowls
  • Whisk
  • 9-inch pie dish
  • Double boiler
  • Measuring cups and spoons
  • Rubber spatula

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.