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Ube Upside-Down Pie
1h 20min
8 servings
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This Ube Upside-Down Pie showcases the beloved Filipino purple yam in a stunning dessert that's both visually impressive and deliciously unique. The vibrant purple ube creates a beautiful caramelized top layer (which becomes the bottom when served) that contrasts beautifully with the flaky, buttery crust. The filling combines traditional ube flavors with hints of coconut for a tropical twist that's not too sweet. When flipped and revealed, this showstopping purple dessert delivers a perfect balance of textures and flavors that celebrates ube's distinctive sweet, nutty profile.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
25 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the ube
Peel the fresh ube (purple yam) and cut into chunks. Place in a pot and cover with water. Bring to a boil and cook until tender, about 20-25 minutes. Drain well and let cool slightly.
Make ube puree
Mash the cooked ube until smooth. If available, use a food processor for a smoother texture. Measure out 2 cups of ube puree for the recipe. Set aside.
Prepare the caramel layer
Preheat oven to 350°F (175°C). In a 9-inch cast iron skillet or pie dish, melt 1/4 cup butter over medium heat. Add 1/2 cup brown sugar and stir until dissolved and bubbling. Remove from heat and let cool slightly.
Prepare the filling
In a large bowl, beat cream cheese until smooth. Add remaining 1/4 cup butter and 1/4 cup brown sugar. Beat until light and fluffy.
Add ube to filling
Add the ube puree to the cream cheese mixture. Beat until well combined.
Add wet ingredients
Add eggs one at a time, beating well after each addition. Pour in coconut milk and vanilla extract. Mix until smooth.
Add dry ingredients
In a separate bowl, whisk flour . Gradually add the flour mixture to the ube mixture. Fold in shredded coconut.
Prepare the crust
If using homemade pie crust, roll out to fit your pie dish. If using store-bought, allow to come to room temperature.
Assemble the pie
Pour the ube filling over the caramel layer in the skillet or pie dish. Smooth the top with a spatula.
Add the crust
Place the pie crust over the filling. Trim any excess dough and crimp the edges to seal. Tuck the edges down inside the pan. Cut a few small slits in the center of the crust for steam to escape.
Bake the pie
Place the skillet or pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes until the crust is golden brown. The filling should be set but might still have a slight jiggle in the center.
Cool the pie
Remove from oven and let cool on a wire rack for 15 minutes. The pie needs to cool slightly before flipping to prevent it from falling apart.
Flip the pie
Place a serving plate larger than the pie pan over the top of the pan. Using oven mitts, hold the plate and pan together and quickly flip them over. Wait a few seconds, then carefully lift off the pan. If any caramel or filling sticks to the pan, scrape it off and place it back on the pie.
Final cooling
Allow the pie to cool completely before slicing. This helps the filling set properly.
Serve
Slice and serve at room temperature. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
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