If you’re looking for a dessert that feels a little magical the moment you slice into it, this ube and coconut cream pie is exactly that. With its dreamy purple filling, rich coconut undertones, and buttery chocolate wafer crust, it’s the kind of dessert that stops people mid-sentence. Elegant, nostalgic, and just indulgent enough, this pie is a beautiful blend of familiar comfort and something delightfully different.
Ube has a naturally sweet, slightly nutty flavor that pairs perfectly with creamy coconut milk. Together, they create a custard that’s silky, lush, and incredibly satisfying. Finished with a cloud of whipped cream, this pie feels perfect for special occasions, holidays, or anytime you want a show-stopping dessert that doesn’t require fancy decorating skills. It’s bold in color, cozy in flavor, and absolutely Pinterest-worthy.
Tips for Perfect Results
A smooth, creamy pie is all about a few simple techniques.
- Press the crust firmly. Compacting the chocolate wafer crust well helps it hold together cleanly when sliced.
- Don’t overbake the crust. Eight minutes is just enough to set it without making it bitter.
- Whisk constantly once thickening. This prevents scorching and keeps the custard silky.
- Temper the egg yolks slowly. Adding the hot milk gradually avoids scrambling the eggs.
- Strain if needed. If your ube halaya has texture, a quick strain creates an extra-smooth filling.
- Chill thoroughly. At least three hours in the fridge ensures clean slices and the best texture.
Before You Begin – Here’s What You’ll Need :
Variations and Serving Ideas
This pie is gorgeous as written, but it’s also easy to personalize.
- Extra coconut flavor: Add a handful of toasted coconut on top of the whipped cream.
- Classic crust swap: Use a graham cracker crust instead of chocolate wafers.
- Lighter finish: Serve with lightly sweetened coconut whipped cream.
- Festive touch: Decorate with pastel or seasonal sprinkles for celebrations.
- Mini pies: Make individual pies in tart pans for special occasions.
Each slice reveals that stunning purple filling, making it perfect for gatherings where presentation matters.
Storage and Make-Ahead Tips
This pie is an excellent make-ahead dessert.
- Refrigerator: Store covered in the fridge for up to 4 days.
- Make ahead: The pie can be made a day in advance and topped with whipped cream just before serving.
- Freezing: Not recommended, as the custard texture can change.
- Serving tip: Let the pie sit at room temperature for about 10 minutes before slicing for the creamiest texture.
Ube & Coconut Cream Pie
- Total Time: 1 hour
- Yield: 12 Servings 1x
Description
This deliciously stunning pie features an ube and coconut cream filling in a chocolate cookie crust and is topped with fresh whipped cream and Halloween sprinkles for a fun and festive presentation!
Ingredients
For Crust :
7 ounces chocolate wafer cookie crumbs, finely ground (about 1 2/3 cup ground)
4 tablespoons unsalted butter, melted
For Filling :
1 (13.5oz) can (1 2/3 cup) full fat coconut milk
1 1/2 cups whole milk, divided
12 ounces (1 1/4 cup) ube halaya (jarred or homemade)
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
5 egg yolks
1/3 cup (40g) cornstarch
1 teaspoon vanilla extract
1 teaspoon ube extract
whipped cream, for topping
Instructions
1. Preheat oven to 350 degrees F.
2. Finely grind wafter cookies in a food processor. Drizzle in melted butter and pulse until evenly moistened. Dump into a lightly buttered 9-inch pie pan. Press firmly onto the sides and bottom (use a flat-bottomed glass or measuring cup to help compact the crust into an even layer).
3. Bake for 8 minutes just to set. Let cool completely.
4. To make filling, combine coconut milk, 1 1/4 cups whole milk, ube halaya, sugar, salt and cinnamon in a heavy saucepan set over medium heat. Bring to a simmer, stirring occasionally until sugar is dissolved.
5. Whisk remaining 1/4 cup milk with egg yolks in a medium bowl. Whisk in cornstarch until smooth and no lumps remain.
6. Slowly drizzle in a 1/4 cup or so of hot milk mixture, whisking vigorously. Continue to whisk in hot milk, 1/4 cup at a time, until about 1/3 of milk mixture has been incorporated and yolk mixture is warm to the touch.
7. Pour into saucepan with remaining milk mixture, and return to medium heat.
8. Bring to a boil, whisking frequently so the bottom of the custard doesn’t burn, and once it starts to bubble continue to cook for 2 minutes.
9. Remove from heat, and whisk in vanilla and ube extracts (optionally, if your mixture seems unusually chunky and you want a smoother custard, you can strain it through a fine mesh sieve to remove any large chunks.
10. Pour custard into cooled crust, spreading into an even layer. Let cool to room temperature, then cover and refrigerate at least 3 hours or overnight until completely set.
11. Just before serving, top with fresh whipped cream. Decorate with seasonal sprinkles, as desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Final Encouragement
Ube and coconut cream pie is one of those desserts that feels truly special. It’s rich yet balanced, familiar yet unexpected, and guaranteed to spark conversation the moment it hits the table. If you’ve ever wanted to try baking with ube, this is a beautiful place to start.
Save this one for a celebration—or make it just because you’re craving something cozy, creamy, and a little bit magical 💜🥥🥧