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Easy Ube Pie

Looking for an easy dessert recipe for the holidays that isn't the same boring old pumpkin pie? With one untraditional ingredient, this ube pie is a twist on the traditional pie, but still easy enough to throw together in a pinch.
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Servings 20 servings

Ingredients
  

Pie Filling

  • 16 oz frozen grated purple yam (You can grab 1 16-oz package in the freezer section at your local Asian market)
  • 5 tbsp unsalted butter, melted
  • 2 eggs
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup heavy cream
  • 1/2 tsp ube flavoring (I use McCormick's liquid ube flavoring)
  • 1/2 tsp kosher salt

Pie Crust

  • 1 1/2 cup finely ground graham cracker crumbs (You can buy crushed graham crackers in a box in the baking aisle of your grocery store)
  • 1/3 cup granulated white sugar
  • 6 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon

Instructions
 

Pie Crust

  • Heat the oven to 375 degrees.
  • Combine 1 1/2 cup graham cracker crumbs, 1/3 cup white sugar, 6 tbsp melted butter, and 1/2 tsp cinnamon in a mixing bowl; mix until well blended.
  • Press mixture into the bottom and up the sides of a 9-inch pie plate.
  • Bake in a 375 degree F oven for 7 minutes. Cool before filling.

Pie Filling

  • Remove thawed grated ube from package and place in a microwave-safe bowl. Add 2 tablespoons water.
  • Microwave until cooked, 3 to 4 minutes. The mixture should feel smooth between your fingers, like thick mashed potato.
  • Measure out 1¼ cups cooked ube, and reserve the remainder for another use.
  • Transfer the 1¼ cups cooked ube to a food processor. Add the granulated sugar and light brown sugar and process on low until smooth.
  • Add the eggs, melted butter, heavy cream, ube flavoring, and salt, and process just until combined and no streaks remain. Filling will be liquidy, but trust the process!
  • Pour filling into prepared crust.
  • Bake pie on center rack until slightly puffed around the edges and just set in the center, 30 to 35 minutes. Cool completely before serving at room temperature or chilled. Covered and refrigerated, the pie will keep up to 2 days.