This ube pie is vibrant and full of ube flavor. The filling is made from ube, coconut cream, and natural sugars like coconut sugar and pure maple syrup. It’s similar to pumpkin and sweet potato pie but has a distinct flavor from the ube that sets it apart. The graham cracker crust pairs perfectly with the sweet ube filling. Topped with a creamy coconut whip, it is the perfect pie for your Thanksgiving table.

Ube is a purple yam native to the Philippines. It is commonly used in desserts and is often mistaken for purple sweet potatoes. However, it is a different tuber than purple sweet potatoes or taro. We are obsessed with anything ube and this pie is delicious!

I used fresh, already cooked frozen ube that I defrosted. I found it at my local Asian grocery store. This makes it super easy and quick to make the filling. You just add all the ingredients to a blender and blend until creamy! Pour it into your pie crust and bake! This ube pie is simple to make and such a showstopper!

The graham cracker crust is so tasty with the ube. You can definitely use a different crust if you desire. If you are gluten-free, make sure to use gluten-free graham crackers. I think an oreo crust would be lovely too!

This ube pie is different than your average pie. It has a unique flavor and a firmer texture. It’s perfectly sweet and the coconut cream is 100% necessary! It takes it to another level and completes the pie. If you make this pie, tag me @nutsaboutgreens on Instagram and leave a comment below! I would love to see your creations!

Ingredients

Filling

16 oz or 1 3/4 cups cooked ube (I used pre-cooked frozen grated ube that I defrosted)
1 cup full-fat canned coconut milk (use mostly white creamy parts)
1/3 cup coconut sugar (or brown sugar)
1/3 cup pure maple syrup
1/2 tsp sea salt
1 tsp vanilla extract
1 tsp ube extract
3 tbsp cornstarch (or arrowroot)
1/2 tsp cinnamon

Graham Cracker Crust

12-13 graham cracker sheets (use GF graham crackers if needed)
1/4 cup coconut sugar (or brown sugar)
6 tbsp melted vegan butter
1/4 tsp cinnamon

Coconut Whip

1 (14 oz) can coconut cream or full-fat coconut milk, chilled for 24 hours
1/4 cup organic powdered sugar
1/2 tsp vanilla extract

Instructions

Preheat oven to 375 degrees F.
To make the crust, add graham crackers to a food processor or high speed blender. Blend/pulse until there are very fine crumbs. Add to a large bowl. Add the coconut sugar and cinnamon. Stir until well combined. Add the melted butter and stir until everything is combined. Firmly press into a 9 inch pie pan. Use your fingers to firmly press crumbs up the sides and bottom of the pan, then use the bottom of a glass cup to firmly press the crumbs again. Bake for 7 minutes. Remove from oven and let it cool while you prepare the filling.
Turn oven down to 350 degrees F.
Add all filling ingredients into the blender. Blend on high until smooth and creamy. Pour filling into pie crust. Smooth out the top and any air bubbles. Bake for 40 minutes. Remove from oven and let it cool for at least 1-2 hours. Refrigerate for at least 4 hours before eating. When ready to eat, remove from the fridge and let it sit on the counter at room temperature for 20 minutes before serving.
Make the coconut whip now. Remember to place the can of coconut cream in the fridge for at least 24 hours to chill. Place the bowl of your standing mixer and the whisk attachment in the fridge for 30 minutes before making the coconut whip. After everything has been chilled, open the can of coconut cream and just scoop out the hardened cream into the mixer bowl. Save the liquid for something else. Mix on high for 1 minute. Then add the powdered sugar and vanilla extract. Mix until creamy and smooth, about another minute.
Slice pie and serve with coconut whip! Enjoy!

Servings: 8

Author: valeria.chao

Ube Pie (vegan, gluten-free, refined sugar free)