Fun fact about me: I love pie. If I see pie, or if I'm offered pie, I am going to eat pie—and if you're reading this, you probably can relate. This pie recipe ups the ante highlighting ube, a vibrant purple yam native to the Philippines that I grew up eating in all sorts of Filipino desserts. It's a colorful alternative to a sweet potato or pumpkin pie, consisting of a flaky, buttery crust, a rich, velvety custard, freshly whipped cream, and purple yam chips for a perfectly subtle crunch. The unrivaled silkiness of the pie filling is achieved by using the Braun TriForce Power Blender, which also makes prep so quick, simple, and easy. This is the one you bring to the holiday party to impress all your friends and trick them into thinking you spent the entire day baking it, even though you didn’t (but that will be our little secret!). —Kimberly Camara
Test Kitchen Notes
This recipe is shared in partnership with Braun Household. —The Editors
- Prep time 2 hours
- Cook time 1 hour
- Serves One (9-inch) pie
- For the pie:
(9-inch) frozen pie crust or tin lined and pleated with your favorite pie crust recipe
frozen grated ube (if unavailable, substitute steamed purple yam puree)
- For the toppings:
Canola oil (for deep-frying)
heavy cream (36 to 40% fat)
- Preheat the oven to 400°F. Keep the pie crust in the freezer while you make the pie filling.
- Prepare the pie filling: Combine the frozen grated ube, heavy cream, sugar, ube extract, and salt in the Braun TriForce Power Blender. Blend using the "Spread" setting for the full cycle—the filling will become perfectly smooth and silky, and no noticeable granules of ube should remain.
- Add eggs to the blender and blend using the “Manual” setting, Speed 7 for 10 to 15 seconds until the eggs are thoroughly incorporated.
- Remove the frozen pie crust from the freezer and pour in the ube custard. The custard should reach about ⅛-inch below the pleats of the crust.
- Bake for 10 minutes with a low fan (if using convection). After the first 10 minutes, take a 9-inch aluminum pie tin and invert it over the pie, as if to clamshell the pie and cover it. This will prevent the crust from getting too dark and discoloring the bright purple shade of the pie. Lower the oven temperature to 350°F and bake for an additional 30 to 45 minutes, rotating the pie every 15 minutes, until the edges of the custard are set but the center still has a slight jiggle. Cool completely at room temperature for at least 2 hours before garnishing or storing in the fridge.
- While the pie cools, prepare the toppings: For the purple yam chips, peel and slice the purple yam on a mandoline into 1/16-inch chips. Rinse 3 to 4 times in cold water to remove excess starch—the water should run clear. Heat the canola oil to 320°F in a Dutch oven or deep-fryer. Fry the purple yam chips in batches until they are crispy and stop releasing bubbles rapidly. Drain and cool in a single layer on a tray lined with paper towels.
- For the whipped cream, whip the cream (make sure it's cold!) and the powdered sugar until medium peaks form. Transfer to a pastry bag with the tip of your choice.
- Once the pie is completely cooled, garnish by decorating with the whipped cream and purple yam chips as desired.