Purple Ube Pie with Whipped Coconut Cream
A vivid purple hued pie with hints of cinnamon and vanilla topped with a fluffy soft whipped cream.
Servings: 8 servings
Calories: 421kcal
Ingredients
Pie Crust
- 292 g (2¼ cup) all purpose flour plus extra for dusting
- 2 tsp white sugar
- ½ tsp salt
- 88 g (7 tbsp) unsalted vegan butter cold, cubed
- 55 g (5 tbsp) vegetable shortening cold, cubed
- 4-6 tbsp ice water
Purple Ube Filling
- 250 g (1½ cup) coconut sugar
- 360 mL (1½ cup) full-fat canned coconut cream refrigerated overnight, white cream only
- 640 g (2¾ cup) mashed ube
- 1 tsp vanilla
- ½ tsp ube extract optional
- 1 tsp ground cinnamon
- 4½ tbsp cornstarch
Coconut Whipped Cream
- 1 can (14oz) canned coconut cream refrigerated
- 1 tbsp maple syrup or to taste
- 1 tsp vanilla extract
Instructions
Pie Crust
- Place all the dry ingredients in a large bowl and give it a quick whisk. Cut in the shortening and butter into the flour using a pastry cutter or fork until the mixture looks like coarse sand and there are a few small lumps of butter/shortening. Add in the water 1 tablespoon at a time until it becomes a cohesive dough. You can also use the warmth of your hands to help bring the dough together. If your dough seems to be too warm, wrap the dough in plastic wrap and refrigerate for 10 minutes. (I usually can roll it out straight away)
- Place the dough onto a lightly floured surface and roll until ⅛" thick and about 12" in diameter. Transfer the dough to 9" pie plate. Gently pressing it into the edges of the pan.
- Using a fork, dock (make holes) the crust all over including the sides to prevent the crust from bubbling. Crimp the crust to your preferred decorating edge. Sprinkle 1 tsp of flour over the crust and leave in the fridge to rest for 30 minutes.
Ube Filling
- Preheat oven to 350°F (180°C). Blitz all the filling ingredients in the blender. Strain the mixture and pour into the prepared crust.
- Place your pie on the lowest rack of your oven and bake for 1 hour. If the crust begins to brown too much before the filling is cooked, loosely cover the pie with foil. The pie is done when the center is slightly jiggly but has set. Leave to cool.*
Whipped Coconut Cream
- In the bowl of a stand mixer fitted with the whisk attachment, scoop the white part from the canned coconut making sure to avoid the liquid at the bottom. Whip the coconut cream on high until it reaches a firm peak. Whisk in the syrup and vanilla. Top the cooled pie with the whipped cream then sprinkle some pie crust crumbles/toasted coconut. Serve immediately.
Notes
*Make sure to refrigerate the coconut cream so you can easily scoop out the solidified cream (room temp. cream will not whip here). I also refrigerate my mixing bowl to keep everything cold.
*Cool the pie completely before topping with the whipped cream. I like to refrigerate my pie overnight then add the toppings the next day to make sure that the pie has fully set.
Recipe inspired by Nora Cooks