Made in partnership with Mori-Nu Silken Tofu, our Ube Cream Pie is guaranteed to satisfy your sweet tooth! With a creamy Filipino-inspired ube filling and simple chocolate sandwich cookie crust, this recipe is incredibly easy to make. You’ll need just eight ingredients to transport your tastebuds to a balmy Filipino beach. (Sponsored Post)
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🇵🇭 WHAT IS UBE?
Ube (pronounced ooh-beh) is a vibrant purple yam enjoyed throughout Asia and the Pacific Islands, but it’s most commonly linked to Filipino cuisine. The Philippines abounds with ube-flavored goodies like ice cream, cookies, cakes and pastries. So what does ube taste like? It’s got a mildly fruity, nutty flavor—reminiscent of coconut.
🥢 MORI-NU SILKEN TOFU
Believe it or not, the secret ingredient in our ube cream pie is Mori-Nu Silken Tofu Lite Firm—our favorite shelf-stable tofu! The lite firm variety is best used in desserts, salads and smoothies. We know what you’re thinking. And no, this dessert does not taste like tofu! Tofu, a complete protein source, is a blank canvas for flavor. And Mori-Nu Silken Tofu Lite Firm adds body and velvety creaminess to our filling. But rest assured, our Ube Cream Pie is very ube-forward in flavor!
📝 INGREDIENTS
(For the crust)
- Chocolate sandwich cookies (such as Oreos): the base of our crust.
- Melted vegan butter: binds together our sandwich cookie crumbs.
(For the filling)
- Mori-Nu Silken Tofu Lite Firm: acts as a thickening agent and adds velvety creaminess to our filling.
- Ube halaya: mashed, sweetened ube (also known as ube jam) acts as a thickener and adds ube flavor and purple color to our filling. Find it at your local Asian grocery store or online.
- Coconut cream (just the cream): firms up and adds silkiness to our filling. Plus, coconut and ube make for a classic Filipino flavor combination.
- Ube extract: reinforces the ube flavor and color in our filling. Find it at your local Asian grocery store or online.
- Agave nectar: the natural sweetener in our filling.
- Sweetened desiccated coconut topping: reinforces the coconut cream flavor in our filling, while adding texture and a lovely color contrast to our purple filling.
🔪 STEP-BY-STEP INSTRUCTIONS
***Check out the recipe video we made below!***
- Make the crust: Pulse the sandwich cookies (including the cookie filling) in a food processor or blender, until finely ground. Transfer the crumbs to a medium bowl, add melted butter, and mix until combined and moistened. Press the mixture into 9-inch tart pan. Bake at 350°F for 10 minutes, then let cool completely on a wire rack before adding the filling. This will crisp up crust.
- Make the filling: Combine the tofu, ube halaya, coconut cream, ube extract, and agave nectar in a food processor or blender and blend until smooth. Pour the mixture into the crust and use a spatula to smooth the top. Top with desiccated coconut. Place pie into the refrigerator for at least two hours so the filling can firm up. Serve and enjoy!
❤️ YOU’LL LOVE THIS RECIPE BECAUSE IT’S:
- Decadently creamy
- Chocolatey
- A good source of protein
- Easy to make
💡 RECIPE TIPS
- Drain the tofu before blending. This decreases the liquid content in the filling, which enables it to firm up in the fridge.
- For similar reasons, drain and reserve the liquid from the can of coconut cream. You can store the liquid in the fridge and use it in smoothies!
DID YOU MAKE OUR UBE CREAM PIE?
Did you make this recipe? We’d love to hear about it! Please comment and leave a 5-star🌟 rating below. Share your dish with us on Instagram and tag us @plantbased.passport. We would love to seeing your delicious creations! Still hungry? Follow us on Instagram, YouTube, TikTok, and Pinterest for more global vegan recipes and travel tips!🍴✈️
💕 MORE FILIPINO RECIPES YOU’LL LOVE:
👩🏽🍳 RECIPE
UBE CREAM PIE
Ingredients
(For the crust)
- 24 chocolate sandwich cookies such as Oreos
- 6 tablespoon vegan butter melted
(For the filling)
- 1 12.3 oz package of Mori-Nu Silken Tofu Lite Firm, drained
- ¼ cup ube halaya
- 1 14-oz can coconut cream just the cream
- 1 teaspoon ube extract
- ¼ cup agave nectar
- 1 tablespoon sweetened desiccated coconut to top
Instructions
- Make the crust: Preheat oven to 350 degrees F. Pulse the sandwich cookies (including the cookie filling filling) in a food processor or blender until finely ground. Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes, then let cool completely on a wire rack.
- Make the filling: Combine the, ube halaya, coconut cream, ube extract, and agave nectar in a food processor and blend until smooth. Pour the blended mixture into the cooled crust and use a spatula to smooth the top. Top with desiccated coconut. Place pie into the refrigerator for at least two hours to allow the filling to firm up.
Notes
- Drain the tofu before blending. This decreases the liquid content in the filling, which enables it to firm up in the fridge.
- For similar reasons, drain and reserve the liquid from the can of coconut cream. You can store the liquid in the fridge and use it in smoothies!
Mike Parise
If it tastes as good as it looks, I’m in!
Esther A.
This pie was ube-licious! The Oreo crust was super crisp. Make more ube recipes plz.
Mark Santos
Inject the ube straight into my veins.
Devin
That color is just wow!
Christopher Garcia
Okay, so like, I destroyed this entire pie by myself. Does that make me a bad person?