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This ube pie is one of my FAVORITE desserts to bring to potlucks and Friendsgivings because it’s always a showstopper! With its Biscoff crust paired with the earthy and floral ube filling, it’s a fun twist on the classic holiday pie and with just the right amount of sweetness.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Biscoff cookies: This will make up the crust for a toasty, buttery, spiced flavor. You can substitute this with graham crackers or other crackers/cookies of choice.
Grated ube: I used the frozen ube packs for this (pre-grated), which you can find in most Filipino grocery stores. If using fresh, be sure to cook it beforehand (steaming, baking, boiling) prior to grating
Brown sugar: To give the pie that deep, caramel taste. Feel free to replace this with granulated sugar.
Eggs, unsalted butter, ube extract, kosher salt: To give the pie a custardy, rich taste. Ube extract can be found in most Filipino groceries, to give the batter an extra bump in purple color and ube taste.
Heavy cream: For the ube cream topping. This is optional, but it helps with added creaminess and a great presentation!
Instructions
*The Recipe Card below includes all the full detailed instructions!
Pack the biscoff crust into a pie plate and bake until firm.
Combine together the ube, brown sugar, eggs, butter, ube extract, and salt for the filling. Pour into your biscoff crust and bake.
Make the ube cream topping by whipping together the cream, sugar, and ube extract. Dollop a generous amount on top of the pie slices before enjoying.
Cooking Tips
Bake until just set: The edges should be set, but the center should still jiggle slightly, like gelatin or jello (the pie will firm up as it cools!)
Cool completely before slicing: Ube pie needs time to set, not only for its texture, but also for optimal flavor. Let it cool to room temperature, then refrigerate for at least 1 hour for cleaner slices.
FAQs (Frequently Asked Questions)
Can I make this ahead of time?
Yes. Ube pie actually sets better after chilling. Bake it up to 24 hours in advance, cool completely, then refrigerate. Add whipped cream toppings right before serving for the best appearance and to prevent the cream from splitting.
Why did my ube pie crack?
Cracks usually mean the pie was over baked or baked at too high a temperature. The center should still have a slight jiggle when you take it out (it will finish setting as it cools!)
Can I use a store-bought crust?
Absolutely. A store-bought pie crust works well and keeps this recipe approachable. If using frozen crust, bake directly from frozen and follow the package instructions for blind baking if required.
Ube Pie Recipe
8
servings25
minutes50
minutes1
hour15
minutesThis ube pie is one of my FAVORITE desserts to bring to potlucks and Friendsgivings because it’s always a showstopper! With its Biscoff crust paired with the earthy and floral ube filling, it’s a fun twist on the classic holiday pie and with just the right amount of sweetness.
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Ingredients
- Pie Crust
1.5 cups biscoff cookies, crushed
6 tablespoons unsalted butter, melted
- Ube Filling
1.5 cups cooked, grated ube (or one 454 g frozen grated ube block)
3/4 cup packed brown sugar
4 tablespoons unsalted butter
1/2 teaspoon ube extract
1/4 teaspoon kosher salt
2 eggs
- Ube Cream Topping (optional):
1 cup heavy cream
2 tablespoons granulated sugar
1/4 teaspoon ube extract
Directions
- Prepare the Pie Crust:
- Preheat your oven to 375 F.
- In a food processor, crush the biscoff cookies to form a fine powder. Transfer the crushed biscoff to a large bowl and pour in the melted butter. Mix well with a spatula to combine until the crumbs are moistened.
- Transfer this mixture to a pie plate. Using the bottom of a cup, pack the crumbs to the bottom of the pan and press up to the sides. Bake this in the preheated oven for 10 mins. Once baked, let cool completely while you prepare the filling.
- Prepare the Filling:
- Preheat your oven to 350 F.
- To large bowl, combine together the ube, brown sugar, butter, ube extract, salt, and eggs. Using a handheld blender, blend this mixture until smooth and no longer clumpy (you may also use a stand blender).
- Pour this mixture into your pie crust. Bake for 35 to 40 minutes, or until a toothpick comes out with a few moist crumbs. The edges should be set, and the center with a slight jiggle when gently shaken. Let cool completely, about an hour prior to serving.
- Prepare the Ube Cream Topping (optional):
- In a medium bowl, combine together the heavy cream, sugar, and ube extract.
- Whisk until soft peaks form. To serve, add a generous dollop of the cream per slice of ube pie.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
