Dump into a lightly buttered 9-inch pie pan. Drizzle in melted butter and pulse until evenly moistened. Finely grind wafter cookies in a food processor.I used Tropics brand ube halaya jam for this recipe (purchased as part of this set which also includes the ube extract you’ll need), however any other brand should work fine here (I’m sure they vary a bit in terms of flavor and sweetness, so pick your favorite and go for it!) Homemade will work as well if you’ve got the time and the access to the proper ingredients. (Use code LOVEANDOLIVEOIL15 and get 15% off your order!) I put the whole thing in chocolate cookie crust to enhance the halloweeny-ness of it all (with some halloween-themed sprinkles to boot), but you could certainly use a classic pie crust here instead of you preferred.įor those curious, sprinkles used are the If You’ve Got it, Haunt It medley from Sweetapolita. The custard base is essentially the same as a classic coconut cream pie, with the addition of the ube halaya and ube extract for a unique color and flavor. If you like coconut cream pie, you’ll love this ube variation. Mainly because I wanted to preserve the fantastic color of the ube (although I will note most of the color here does come from the ube extract which contains added color – the ube halaya on its own, when mixed with the milks and egg yolk, is not strong enough to tint the pie anything more than a muddled mauve). Ultimately I went for more of a cream pie with a pudding-like filling as opposed to a baked custard like a traditional pumpkin or sweet potato pie. If you have a Filipino market near you, you should have no problem finding ube halaya (lucky you!) Even better, if you can find fresh or frozen ube you can make your own from scratch, allowing you to control the flavor and sweetness completely. (I ultimately bought this set which included a jar of ube halaya, ube extract, as well as dried ube powder which can be rehydrated and made into ube halaya). However jarred ube jam, called ube halaya (pictured above left), is easy enough to find online and proved to be the perfect combination of texture and flavor that I needed for this pie. Sounds perfect, right? Now I just needed to find some.įresh ube isn’t something I could track down even frozen eluded me. This purple yam from Southeast Asia is a bit sweeter and less starchy than the Stokes potatoes, and often used for flavoring dessert pastries and ice cream. All three are quite different in taste and texture and really aren’t interchangeable.īut the more I researched it, the more ube stood out to me as the best candidate for my purple pie. After further research I realized that not all purple sweet potatoes are the same (as I had mistakenly assumed) rather, there are three distinct kinds of violet tubers throughout the world: Stokes purple sweet potatoes from the US, Okinawan purple sweet potatoes from Japan, and ube. Clearly I had to try a different approach. Now a year has come and gone and I’m still thinking about this purple pie. Thanksgiving came and went and I ultimately gave up my pursuit of a purple pie, tabling the idea for the next year (I decided that a purple pie would be more suitable for Halloween, anyway – bring one of these to Thanksgiving dinner and you’ll probably get a few questioning looks). They were very pretty, no argument there, but they just weren’t very good (looks aren’t everything, you know). Same for the gnocchi, the extra starch just resulted in a gummy, pasty texture that was less than ideal. This extra starchiness was problematic, especially when it came to the pie: I simply couldn’t achieve that silky smooth custard filling I was going for (rather, it felt like I’d just eaten a spoonful of wallpaper paste). The purple sweet potatoes I was using, called Stokes sweet potatoes and developed in the USA, have a much drier, starchier texture than orange sweet potatoes. It took me about 3 batches of gnocchi and about 4 pies before I finally realized that. I simply adore their vibrant natural color, and proceeded to try and make purple versions of traditional orange sweet potato recipes.Īs it turns out, the two aren’t exactly interchangeable. So it should come as no surprise that I’ve been suffering from a mild case of obsession with purple sweet potatoes, ever since I found some in the store last fall. If you know me at all, you know that I love playing with unexpected colors in food. Have you ever seen a purple pie? The unusual color and mesmerizing flavor of this ube & coconut cream pie will please your palate and tantalize your tastebuds, while your eyes devour the beautiful violet hue. This deliciously stunning pie features an ube and coconut cream filling in a chocolate cookie crust, and is topped with fresh whipped cream and Halloween sprinkles for a fun and festive presentation!
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