Easy Ube Pie

Every winter holiday season I get excited for all the foods. In particular I look forward to pumpkin pie! Whether homemade or purchased from the local wholesale club superstore, I can’t resist a slice of hot pumpkin pie.

But this isn’t a pumpkin pie recipe. It’s an ube pie recipe!

Pumpkin pie is pretty easy to make. There are numerous mixes and premade fillings that really aren’t much more than pumpkin puree and a few spices.

Knowing this, I figured I could make an ube pie in the same manner since I always have grated ube stocked in my freezer. You can find it in any Filipino supermarket and in many Asian supermarkets. Vietnamese and Chinese are your best bets if you don’t have a Filipino supermarket close by.

I looked up pumpkin pie recipes and found this one from All Recipes. I modified the baking instructions as well as the ingredients of course!

Make sure to read the Making a Pie Crust section on this post because my ube pie recipe assumes you already have a pie crust.

Making a Pie Crust

For my ube pie recipe, I used a partially baked pie crust (aka parbaked). This is a simple flaky crust that is only baked for about 20 minutes before finishing the bake with the ingredients.

I followed Sally’s Baking Addiction instructions to create my crust.

Process

The process to making this Ube Pie recipe is pretty simple. Even if you need to make your own par-baked crust, it isn’t too complicated. Full recipe and ingredients below.

Mix together pretty much everything in a bowl. Slowly add the ube extract to hit the desired color. I recommend using a hand mixer.

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Pour the mixture in the crust and bake!

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Don’t burn yourself! Let it cool before you eat it!

Recipe