Ube Egg Pie Recipe: Purple Yams and Silky Yolk Delight

This ube egg pie recipe brings the vibrant flavors of Filipino desserts to your kitchen with its signature purple hue and velvety texture. 💜 The star is ube (purple yam), steamed until tender and blended into a smooth puree that forms the heart of this custard pie.

Layered with a rich egg custard and encased in a buttery crust, it’s a showstopper for holidays or special gatherings.

The magic lies in balancing the earthy sweetness of ube with the silky smoothness of the egg custard. You’ll steam the ube until fork-tender, then blend it into a vibrant puree before mixing it with sugar and milk.

The egg custard—whisked with sugar and vanilla—adds a delicate creaminess that complements the ube’s bold flavor. Whether you use store-bought crust or make one from scratch, the result is a pie that’s as beautiful as it is delicious.

Baking the pie creates a golden crust with a custardy center, where the ube’s purple swirls peek through the creamy layers. The contrast of colors and textures makes every slice a feast for the eyes and palate.

This recipe is perfect for celebrations, gift-giving, or simply treating yourself to a taste of the Philippines.

Once you try this ube egg pie, you’ll understand why it’s a beloved dessert in Filipino culture. The combination of ube’s natural sweetness and the custard’s smoothness creates a harmony that’s impossible to resist. Let’s get started on making this iconic treat!

Ingredients for ube egg pie

Six vibrant ingredients transform into this Filipino showstopper, perfect for celebrations.

The ube is the star—fresh purple yams from an Asian market give the best color and flavor. Look for vibrant purple flesh, not green or brown spots. Filipino markets or specialty stores like H Mart carry them year-round, but frozen ube works in a pinch (thaw and drain well). The sugar should be fine granulated—Domino or C&H brands dissolve smoothly. For the crust, Land O'Lakes butter stays cold longest when cutting into cubes. If you can't find fresh ube, ube halaya (jam) from the Filipino aisle adds instant purple magic—just blend with milk to thin.

No vanilla extract? Vanilla bean paste or even vanilla sugar (1 tsp) works. The eggs must be large—extra-large won't hurt, but small ones make the custard too thin. For a gluten-free crust, swap flour for 1 cup gluten-free 1:1 blend plus 0.25 tsp xanthan gum. The cornstarch is key—it prevents the ube puree from getting gluey. If you're short, arrowroot powder at half the amount works too. For extra richness, add 0.25 cup coconut milk to the custard mix. The baking powder in the crust can be double-acting for best results.

Ube keeps 5 days in the fridge once peeled—wrap tightly in plastic. The crust dough should be chilled at least 1 hour before rolling. Once baked, this pie tastes even better the next day as flavors meld. Store covered at room temp for 2 days or 3 months frozen. For gifting, wrap individual slices in parchment and tie with purple ribbon. The custard layer sets firm when chilled, making it perfect for slicing. Leftovers? Reheat slices in the oven for 5 minutes at 350°F—the crust gets crispy again.

Step-by-step instructions for ube egg pie

Here's how to create a silky, vibrant ube egg pie with a perfect crust and custardy center.

Preheat your oven to 350°F. Peel and cut the 1.5 lb ube (purple yam) halves lengthwise into ½-inch thick slices. Place them in a baking dish and cover with 1 cup of the 1.5 cups granulated sugar. Roast for 45-50 minutes until fork-tender and caramelized.

Transfer the roasted ube to a blender along with 2 tbsp cornstarch and ½ cup of the 2 cups whole milk. Blend until completely smooth, then strain through a fine-mesh sieve to remove any skin. Return the puree to the pot and cook over medium heat until thickened to a pudding-like consistency—about 5-7 minutes. Let it cool completely before using.

In a large bowl, combine 1.5 cups all-purpose flour, 0.5 tsp salt, 0.25 tsp ground white pepper, and 0.5 tsp baking powder. Cut in the 0.75 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.

Add 0.5 cup ice water and mix just until the dough comes together. Press the dough into a 9-inch pie dish, crimping the edges with your fingers. Prick the bottom all over with a fork and blind-bake for 15 minutes at 375°F with pie weights or dried beans. Remove weights and bake 5 more minutes until lightly golden.

In a separate bowl, whisk together the 6 whole large eggs, remaining ½ cup whole milk, ½ cup granulated sugar, and 1 tbsp pure vanilla extract until well combined. Gently fold in the cooled ube puree until fully incorporated. Strain the mixture through a fine-mesh sieve to ensure a silky texture.

Pour the egg mixture into the pre-baked crust. Place the pie dish in a larger baking dish and fill the outer dish with hot water halfway up the sides of the pie. This water bath ensures gentle, even cooking without curdling.

Bake the pie in the water bath at 325°F for 50-55 minutes until the custard is set but still slightly jiggly in the center. You'll know it's ready when the edges are set but the middle still has a gentle wobble—like a perfect custard. Let it cool at room temperature for 1 hour before refrigerating.

Chill the pie for at least 4 hours (overnight is best) to allow the flavors to meld and the texture to firm up. The contrast between the vibrant purple ube filling and the golden crust makes this pie truly stunning. Serve slightly chilled with a dollop of whipped cream or a sprinkle of toasted coconut.

Troubleshooting this dish

Ube Too Dry?

If your ube puree is too thick after blending, whisk in 1-2 tbsp warm milk to loosen it. For extra insurance, add the 2 tbsp cornstarch to the milk before mixing.

I’ve found that Filipino ube halaya from the grocery store can be even thicker—thin it with ¼ cup milk if needed. The goal is a consistency like thick pudding that coats the back of a spoon. 💜

Custard Curdling?

Curdling happens when the custard overheats. To prevent it, always temper your eggs by whisking them with ½ cup warm milk first, then adding the rest. If it starts to curdle during baking, immediately remove the pie from the oven and let it cool slightly before finishing.

For extra protection, strain the custard mixture through a fine-mesh sieve before pouring into the crust. 🥚

Crust Too Tough?

Overworking the dough makes crusts tough. Cut the 0.75 cup cold butter into the flour mixture just until pea-sized pieces remain—no smaller! Chill the dough for at least 1 hour before rolling. For a lighter texture, brush the blind-baked crust with 1 tbsp melted butter before adding the custard.

If your crust still feels dense, try adding 1 tbsp sour cream to the dough. 🧈

Pie Not Setting?

An undercooked custard is usually the culprit. Ensure your pie bakes in a water bath at 325°F for the full 50-55 minutes. The center should jiggle slightly but not be liquid.

If it’s still runny, return it to the oven for 5-10 more minutes. For extra stability, add 1 tsp cornstarch to the custard mixture before baking. 🌡️

Uneven Color?

The vibrant purple hue comes from properly cooked ube. If your puree looks pale, roast the ube longer or use ube halaya for deeper color. For a marbled effect, swirl the ube puree into the custard with a knife before baking.