Vegan Purple Yam Pie (Print Version)
# Ingredients:
→ For the Pie Crust
01 -
1½ cups all-purpose flour
02 -
½ tablespoon granulated sugar
03 -
½ teaspoon fine sea salt
04 -
½ cup cold vegan butter
05 -
3 tablespoons ice-cold water
→ For the Ube Filling
06 -
1 pound frozen ube (purple yam), thawed completely
07 -
¼ cup cornstarch
08 -
⅔ cup organic white sugar
09 -
⅓ cup organic brown sugar
10 -
½ cup vegan butter, at room temperature
11 -
¾ cup full-fat coconut milk
12 -
½ cup silken tofu
13 -
1¼ teaspoons ube extract
14 -
1 teaspoon pure vanilla extract
15 -
½ teaspoon kosher salt
# Instructions:
01 -
Take your vegan butter out and dice it into small chunks with a sharp knife. Pop those cubes into a container and freeze them for at least 10 minutes until they're really cold.
02 -
Toss the flour, sugar, salt, and your frozen butter chunks into a food processor. Pulse everything together until the butter breaks down into tiny pea-sized bits. Don't go overboard with the processing here.
03 -
Add the ice water one tablespoon at a time while pulsing until the dough starts holding together. You might still see some small butter pieces scattered throughout, and that's perfectly fine.
04 -
Turn the dough out onto a lightly floured surface and shape it into a flat disk. Wrap it up in plastic wrap and let it rest in the fridge for 30 minutes.
05 -
Pull the dough from the fridge and let it sit at room temperature for about 10 minutes. Meanwhile, grease your pie pan and heat your oven to 400°F. Dust your work surface and rolling pin with a bit of flour.
06 -
On your floured surface, roll the dough from the middle outward, turning it as you go to keep it even. You're aiming for about 13 inches across. Keep adding light dustings of flour if things start sticking. When it's ready, wrap the dough around your rolling pin and carefully transfer it to your greased pan.
07 -
Press the dough gently into the pan, working it up the sides. Trim any excess so you have about an inch hanging over the edge. Fold that overhang under itself and use your fingers to create a pretty crimped pattern around the rim. Make sure those edges are pressed together well.
08 -
Poke holes all over the bottom of the crust with a fork. Lay a piece of parchment paper inside and fill it with pie weights, dried beans, or uncooked rice. Set your pie pan on a baking sheet and bake for 15 minutes. Take out the parchment and weights when done, then set it aside.
09 -
Turn your oven down to 350°F. Sift the cornstarch into a high-speed blender, then add all your other filling ingredients. Blend everything for about a minute until it's completely smooth and creamy.
10 -
Pour your purple filling into the pre-baked crust and smooth out the top with a spatula. Slide it into the oven and bake for 40 to 55 minutes until set.
11 -
Let the pie cool down completely at room temperature. For the best texture and cleanest slices, cover it and refrigerate overnight before serving. Top each slice with a generous dollop of vegan whipped cream and dig in!
# Notes:
01 -
This vibrant Filipino-inspired dessert features purple yam in a luscious, creamy filling that's absolutely irresistible.
02 -
Chilling the pie overnight gives the filling time to set properly, making it much easier to slice and serve.
03 -
You can find frozen ube (purple yam) at Asian grocery stores or online. Make sure it's fully thawed before using.