Bake This: Ube Marshmallow PieDecember 21, 2016
Few dishes evoke the holidays better than pumpkin pie—in North America, at least, where pumpkin is thought to have originated. But it’s not hard to understand the appeal: custard that’s equal parts creamy and starchy on a flaky crust, what’s not to love? Enter ube—the proudly purple tuber that’s truly enjoyed its moment this year. With a creamy texture, nutty flavor, and a natural affinity with milk, it lends itself well to a similar application.
This recipe starts with making your own pie crust. Though possibly intimidating to the first-timer, it’s definitely easier than you think. You begin by “cutting” cold butter into the dry ingredients. This allows the fat to coat the flour—or vice-versa, as some will point out—which limits gluten formation and results in a tender crust. Now at this stage, you don’t want a uniform, smooth mixture. Instead, think ‘coarse meal’—some unevenness is okay, and having different-sized pieces (e.g. like rice grains) is great for flakiness.
Water allows the dough to come together. Be careful not to overmix however, or you might end up with a something tough and bread-like. Rolling out the pie dough can be a challenge in this climate; the dough softens easily and gets sticky, so try to work in a cool room. Dusting the surface with flour can also help keep the dough from sticking, which makes it much easier to handle. Done right, it bakes up into a flaky, buttery shell that can take on both sweet and savory fillings.
The filling is pretty straightforward: a mix of fresh ube, eggs and two kinds of milk (plus sugar and salt for flavor, and enough flour for structure)—essentially like a custard. As a whimsical touch, a broiled topping of marshmallows seals the deal.
Wow your guests as you cut into the pie and reveal its vivid purple interior; the interplay of flaky, creamy and gooey layers must be tried to be believed. But to really take it up a notch, pass around some dulce de leche for drizzling on the top. Do it. It’s the holidays, after all.
Ube Marshmallow Pie
Yield: 1 pie
Time: 2 hours
Ingredients: Pie Crust
- 300g all-purpose flour
- pinch of salt
- 200g butter, cubed and at room temperature
- 100g water
- parchment paper
- pie weights (you can use uncooked rice or beans)
Ingredients: Ube filling
- 350g ube, boiled and mashed
- 150g water
- 20g flour
- 3g salt
- 70g sugar
- 2 pcs egg
- 1pc egg yolk
- 50g condensed milk
- 800ml evaporated milk
- marshmallows, as needed
- dulce de leche, as needed (check out our recipe)
Procedure: Pie Crust
- Pre-heat oven to 190˚C.
- Sift flour and salt into a bowl.
- Cut butter into flour until it forms little pieces about the size of rice grains.
- Add water to dough and mix until smooth. Do not knead. Kneading will create a lot of gluten in the dough and it will yield a hard crust.
- Add flour to the dough and roll into a disc, about an inch thick. Cover in cling wrap and place in the refrigerator for ten minutes for easy handling.
- Flour your work bench liberally and place cooled dough on it. Dust with a thin layer of flour and roll to 1–2mm thick. Place in pie mould.
- Prepare the pie crust for blind baking, cover the dough with parchment paper and pour in enough uncooked rice or beans to cover the bottom of the pie crust.
- Blind bake crust in oven for 15 minutes. Remove the weights and bake for a further 15 minutes till crust is golden.
- Remove from oven and set aside.
Procedure: Ube Filling
- Pre-heat oven to 230˚C.
- Blend ube with water until smooth.
- Add flour, salt, and sugar to the ube mixture. Whisk until fully incorporated.
- Add the egg, egg yolk, condensed milk, and evaporated milk. Mix well until smooth.
- Fill into pie crust and bake for 15 minutes.
- Bring down to 175˚C and bake for another 20–30 minutes or until set. Let the pie cool.
- Top with marshmallow and return in the oven until the marshmallows are golden brown.
- Serve with a side of dulce de leche.