Ube Pie
A creamy ube pie with a Biscoff crust that’s <strong>rich, smooth</strong>, and <strong>not overly sweet</strong>. This one's perfect for holiday gatherings and potlucks!
- Prep time
- 25 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cups biscoff cookies, crushed
- 6 tablespoons unsalted butter, melted
- 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
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1/4 teaspoon ube extract
Instructions
- 1
Preheat your oven to 375 F.
- 2
In a food processor, crush the biscoff cookies to form a fine powder.
- 3
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.
- 4
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.
- 5
Bake this in the preheated oven for 10 mins. Once baked, let cool completely while you prepare the filling.
- 6
Preheat your oven to 350 F.
- 7
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).
- 8
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.
- 9
In a medium bowl, combine together the heavy cream, sugar, and ube extract.
- 10
Whisk until soft peaks form. To serve, add a generous dollop of the cream per slice of ube pie.