UBE PIE WITH MARSHMALLOW WHIP

Ube Pie With Marshmallow Whip image

No holiday is complete without ube pie. Ube is a purple yam from the Philippines used in many sweet dishes which gives the pie a deep shade of violet.

Provided by Arlyn Osborne

Yield 8 Servings

Number Of Ingredients 12

Ingredients

1 disk Our Favorite Pie Dough
All-purpose flour (for dusting)
2 large eggs
1 (12-oz.) jar ube halaya (such as Monika)
¾ cup unsweetened coconut milk (preferably Thai Kitchen)
¼ cup granulated sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ tsp. vanilla extract
½ tsp. ube extract (optional)
1 cup heavy cream
¼ cup Marshmallow Fluff
1 Tbsp. powdered sugar

Steps:

Roll out dough on a lightly floured surface to a 12" round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into edges. Trim overhang to 1". Fold overhang under to create a thick crust that is flush with rim; crimp as desired. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes.
Place a rack in middle of oven; preheat to 350°F. Line crust with parchment paper or foil and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake until edges are beginning to brown, 20-25 minutes. Carefully lift out parchment and weights. Return crust to oven and bake until golden brown all over, 10-15 minutes. Transfer to a wire rack and let cool.
Using an electric mixer on medium speed, beat eggs, ube halaya, coconut milk, granulated sugar, salt, vanilla extract, and ube extract (if using) in a large bowl until smooth, about 1 minute. Pour filling into pie crust.
Bake pie until edges of filling are set but center still jiggles slightly, 55-65 minutes. (Filling will puff as it bakes but will settle as it cools.) Transfer to a wire rack and let cool at least 2 hours. Pie can be served slightly warm or room temperature.
Using an electric mixer on medium-low speed, beat cream, Marshmallow Fluff, and powdered sugar in a medium bowl until medium peaks form, about 3 minutes. Transfer to a pastry bag fitted with a large star tip (or a resealable plastic bag with a corner snipped off). Chill marshmallow whip until ready to serve.
Pipe 8 dollops of marshmallow whip around edges of filling. Slice pie and transfer to plates. Serve with remaining marshmallow whip alongside. Do ahead: Crust can be baked 3 days ahead; store tightly wrapped at room temperature. Marshmallow whip can be made 8 hours ahead; keep chilled. Pie can be baked 1 day ahead; cover and chill. Bring to room temperature and top with marshmallow whip just before serving.