Mazola shared with us this tasty recipe for Ube Pie, courtesy of Bobbie Rose. This vibrant Pie pairs a tender, homemade oil crust with a rich, creamy filling made from sweet purple yam. With its eye-catching colour and smooth texture, it’s a delicious twist on a classic custard pie—perfect for any occasion.
Ube Pie
Serving Size: 8-10
Total Time: 1 hour 15 minutes
Ingredients:
For Oil Pie Crust
- 2 cups of all-purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 cup Mazola Vegetable Oil
- 1/4 cup cold milk
For Filling
- 1 package of frozen grate Ube, thawed
- 1 – 14oz can of sweetened condensed milk
- 3 tbsp melted unsalted butter
- 1/4 cup of heavy cream
- 2 eggs
- 1 tsp Ube extract
- 1/2 cup sugar
- 1/2 tsp salt
Directions:
For Oil Pie Crust
- Sift flour into a bowl with salt and sugar. Whisk thoroughly.
- Add oil and cold milk and mix together until dough forms. If dough seems too dry and crumbly add 1/2 tbsp of milk until it holds. Do not overmix/knead.
- Form dough into a ball, then roll it out in between 2 sheets of wax paper. Remove the top sheet of wax paper, then take your 9” pie plate, flip it over and place on top and in the centre of rolled out dough.
- Carefully place your hand underneath the dough and pie plate, then flip over. Trim and seal edges or pinch to make ridges.
- Poke holes at the bottom of the crust with a fork to allow steam to escape while it bakes. Blind bake/par bake in a preheated oven at 400°F for 10 minutes.
- Remove from oven and allow to cool completely. Set aside.
For Filling
- In a food processor or high-speed blender, add thawed grated ube and condensed milk. Blend together. Then add remaining ingredients. Blend together until smooth.
Assemble
- Pour Ube filling into cooled par baked crust. Bake in preheated oven at 375°F for 40-45 min.
