The humble ube. Ugly on the outside, damn good in the inside! That’s how I would sum up this humble root crop. Ube is a staple dessert or snack ingredient in the Philippines, and it has especially become famous/trending with other recipes like ube cheese pandesal, and ube cakes. This time, let’s use ube and make it to a tasty Ube Pie with a crunchy crust.

INGREDIENTS:

2 kg. ube (purple yam)

2 cups milk

1 teaspoon salt

½ cup all-purpose cream

1 ½ cup white sugar

PROCEDURE:

1. Remove the skin and cut the ube to chunks. Then boil in a large pot of water for 15-20 minutes.

(A tip though before removing the skin, wet your hands with cooking oil to not get the sticky and itchy liquid irritate your skin while you do this process.)

2. Drain and set aside the liquid.
3. Mash the ube by either using a glass and bowl. Another option is by putting the cooked ube to a food processor, while adding the set-aside-water from earlier.
4. In a wok, mix the milk, salt, and sugar and continue to stir until the sugar is thoroughly dissolved.
5. Then add the mashed ube, and continue to stir ‘til you have a thick consistency. Make sure to turn the stove to low heat and continuously stir the bottom to avoid the ube from burning.
6. Add the all-purpose cream and continue to mix for 5 minutes. Then asset aside.
7. Pre-heat the oven to 240 degrees for 15 minutes.
8. With your cooked pie crust, fill it with the ube mixture and make sure to tap the pie a few times to make sure that you don’t leave any bubbles in the filling.
9. Do a criss-cross of the dough ribbons, and make sure to nip the ends of the ribbon to the side crust.
10. Then brush with an egg wash (1 whole egg –beaten).
11. Place in the oven for 30 to 45 minutes or until you have a crispy golden brown color of the crust.
12. Serve warm and enjoy!

P.S. Now if you are a big ube/purple yam fan, I also made a recipe of the famous Filipino dessert/snack Ube Halaya which you can find the recipe here. Video tutorial is right down below.