UBE CREAM PIE
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 Recipe)
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!
Tried this recipe?Let us know how it was!