Ube Pie (vegan, gluten-free, refined sugar free)
This ube pie is flavorful, vibrant, and so delicious. Topped with coconut whip, it's the perfect pie for your holiday festivities!
Print Recipe
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 + 1 Tbsp coconut sugar (or brown sugar)
- 2 Tbsp melted vegan butter
- 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 35-40 minutes. Remove from oven and let it cool for at least 1-2 hours. Sprinkle on toasted coconut on top if desired. 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