Ube Pie With Marshmallow Whip
4.1
(6)
When I’m with my mom’s side of the family, no holiday is complete without ube pie. Ube is a vibrant purple yam from the Philippines used in many sweet dishes. This version of the pie, with its deep shade of violet and its pearly crown of marshmallowy whipped cream, looks as regal as it does whimsical. It’s creamy and custardy like a sweet potato pie but with ube’s distinct notes of vanilla and pistachio. Instead of starting with whole purple yams, this recipe uses jarred ube halaya (sometimes called ube jam), which is ube that has been cooked, sweetened, and mashed. It’s a dessert on its own but is also used in many other recipes. This pie filling blends ube halaya with silky coconut milk and, optionally, ube extract, which gives the pie a bolder, richer ube flavor and a deeper purple color.
Recipe information
Total Time
2 hours 40 minutes plus cooling
Yield
8 Servings
Ingredients
Preparation
Step 1
Roll out dough on a lightly floured surface to a 12" round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into edges. Trim overhang to 1". Fold overhang under to create a thick crust that is flush with rim; crimp as desired. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes.
Step 2
Place a rack in middle of oven; preheat to 350°F. Line crust with parchment paper or foil and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake until edges are beginning to brown, 20–25 minutes. Carefully lift out parchment and weights. Return crust to oven and bake until golden brown all over, 10–15 minutes. Transfer to a wire rack and let cool.
Step 3
Using an electric mixer on medium speed, beat eggs, ube halaya, coconut milk, granulated sugar, salt, vanilla extract, and ube extract (if using) in a large bowl until smooth, about 1 minute. Pour filling into pie crust.
Step 4
Bake pie until edges of filling are set but center still jiggles slightly, 55–65 minutes. (Filling will puff as it bakes but will settle as it cools.) Transfer to a wire rack and let cool at least 2 hours. Pie can be served slightly warm or room temperature.
Step 5
Using an electric mixer on medium-low speed, beat cream, Marshmallow Fluff, and powdered sugar in a medium bowl until medium peaks form, about 3 minutes. Transfer to a pastry bag fitted with a large star tip (or a resealable plastic bag with a corner snipped off). Chill marshmallow whip until ready to serve.
Step 6
Pipe 8 dollops of marshmallow whip around edges of filling. Slice pie and transfer to plates. Serve with remaining marshmallow whip alongside.
Do ahead: Crust can be baked 3 days ahead; store tightly wrapped at room temperature. Marshmallow whip can be made 8 hours ahead; keep chilled. Pie can be baked 1 day ahead; cover and chill. Bring to room temperature and top with marshmallow whip just before serving.
Recipe notes
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