Ube Pie With Marshmallow Whip

When I’m with my mom’s side of the family, no holiday is complete without ube pie. Ube is a vibrant purple yam from the Philippines used in many sweet dishes. This version of the pie, with its deep shade of violet and its pearly crown of marshmallowy whipped cream, looks as regal as it does whimsical. It’s creamy and custardy like a sweet potato pie but with ube’s distinct notes of vanilla and pistachio. Instead of starting with whole purple yams, this recipe uses jarred ube halaya (sometimes called ube jam), which is ube that has been cooked, sweetened, and mashed. It’s a dessert on its own but is also used in many other recipes. This pie filling blends ube halaya with silky coconut milk and, optionally, ube extract, which gives the pie a bolder, richer ube flavor and a deeper purple color.