Simply delicous ube pie made of purple yam filling and neslted on a flaky cream cheese pie crust.

Ube Pie

A simple ube pie made with ube custard filling nestled in a flaky cream cheese pie crust.

Course Dessert
Cuisine Asian, Filipino
Prep Time 40 minutes
Cook Time 3 minutes
Total Time 50 minutes
Servings 8
Author sanna



  • 1 c all purpose flour
  • 1/8 tsp. baking powder
  • 1/4 tsp. salt
  • 64 g cold cream cheese
  • 85 g unsalted cold butter cut into mini cubes
  • 1 and 1/2 tbsp cold heavy cream
  • 1 and 1/2 tsp apple cider vinegar


  • 1 cup sugar
  • 1/2 stick butter softened
  • 2 large eggs lightly beaten
  • 2 cup mashed ube from frozen grated ube, thawed, steamed and mashed to measure 2 liquid cups
  • 3/4 cup heavy cream


  • 3/4 c heavy whipping cream
  • 2 tbsp. icing sugar
  • 1/4 tsp. ube flavoring



  1. In a large bowl, combine flour, salt and baking powder. Add the cream cheese and incorporate it into the flour mixture by pressing it with your fingers and smashing with your palms. Work quickly until the mixture resembles coarse meal. Add the cubed cold butter and incorporate it into the flour by pressing with your fingers but leaving the butter pieces just flattened and still visible. The mixture should look crumbly with big pieces of crumbs from the addition of butter.
  2. Add the cream and apple cider vinegar and combine until dough is almost coming together. Gather it into a ball, flatten into a disc and wrap with plastic. Refrigerate dough for about 6 hours or overnight. On a floured surface, roll the dough to about 1/4 to 1/8 inch thick and gently wrap it around the rolling pin. Lift it gently over the pie pan, lower and center it down and tuck the dough into the sides of the pan. Cut excess dough on the edge of pie pan and use your fingers or a fork to create decorative borders. Refrigerate dough for at least two hours.


  1. Steam the frozen grated ube for about 30 minutes until soft. Mash with a fork and set aside.
  2. Preheat oven to 425 F. Cream butter and sugar in a large bowl, add the eggs and combine. Add the cream and 2 cups of mashed ube and combine ingredients until smooth. Pour filling into the prepared pie shell and set it on top of a baking sheet. Bake in the preheated oven at 425 for the first 15 minutes. Lower temperature to 350 F. Place a foil ring on top of the pie to prevent the side crusts from over browning. Bake for another 35-40 minutes or until a toothpick inserted at the center of the pie filling comes out clean. The filling may be very slightly wobbly but the center is set. Let cool completely, and if possible, refrigerate for at least 4 hours before topping with cream and slicing.
  3. To make the ube whipped cream, Add heavy cream, icing sugar and ube flavoring in the bowl of stand mixer. Whip on medium to high speed until firm peaks form. Do not over beat.
  4. To make a foil ring. Cut a piece of foil that is slightly larger than the prepared pie shell. Cut an opening in the middle so that the filling is exposed but the side crust is covered. Place this foil ring on top of the pie, making sure it is properly aligned, that is, the filling is exposed and the side crust is covered. Put foil ring around 20 minutes into the baking time or when you observe that the side crust is browning too soon.

Recipe Notes

Preparation time does not include chill times for the dough.

Cream cheese crust adapted from The Pie and  Pastry Bible by Rose Levy Berenbaum.