Golden fried puff pastry filled with creamy cheese custard and sweet ube jam, this delicious fried parcel is a take on Jollibee’s ube cheese pie.
What is an ube cheese pie?
This pie was inspired by the limited edition Jollibee ube cheese pie! The golden brown pastry is filled with a creamy ube filling and sweet and savory cheese sauce. There isn’t much that can go wrong with this flavor combination! The sweet ube jam works wonders with the slightly salty cheese cream for a crunchy fried treat that will blow your mind.
The pie was a limited edition special at Jollibee and I’m not sure if it is still available. But you don’t need to worry anymore because now you can make it at home all by yourself!
Ingredients
Custard
- Egg yolks: Egg yolks give the custard body and flavor, as well as help it thicken
- Granulated sugar: Sugar helps to sweeten the custard. If you don’t want your pies to be too sweet feel free to decrease the sugar here as it won’t affect the texture.
- Cornstarch: Cornstarch is used to thicken the custard, giving it a texture that is thick enough to pipe.
- Vanilla extract: Vanilla gives the custard another layer of flavor!
- Whole milk: Milk makes up the body of the custard. I like to use whole milk as it gives the custard a creamier consistency, but feel free to use skim or even dairy-free milk.
- Unsalted butter: Butter gives the custard a silkier mouthfeel and a richer flavor.
Ube Cream
- Ube halaya: Aka ube jam, is a Filipino jam made from mashed ube and sugar. You can find this in Filipino grocers or online. You can also make it from scratch with frozen or fresh ube and sugar.
- Prepared custard: We are adding some of the custard into the ube halaya to thin it out and give it a creamier texture. This will help give it that liquid-like consistency when you break open the pie.
Cheese Custard
- Processed cheddar cheese: Processed cheese is commonly used in Filipino cooking, and this cheese is perfect in combination with custard. It gives the custard a super creamy texture and a hint of salt for a sweet-salty flavor combination.
- Prepared custard: The custard is the base for the cheese to shine, creating a delicious cheese custard.
How to fry the pie
The characteristic trait of this pie is the bubbly, flaky, golden crust. While we have taken the hard work out of it but using frozen puff pastry sheets there are still a couple of tips that will help you achieve that perfect crispy crust.
Freeze your pies before frying
Freezing your pies after they have been filled will not only make them easier to handle but will also enhance the flakiness of the crust.
The shock of the cold pastry as it hits the hot oil will cause the surface of the dough to bubble up and reach its optimal texture.
Fry at a high temperature
We want to fry these pies at a high temperature so we can get the crust golden and crispy with minimal oil absorption. If it sits in the oil for too long the thin pastry will get soggy and greasy.
As the filling is already cooked and safe to eat, the pies don’t need long to fry. A quick fry at a hot temperature helps develop a bubbly, crust without making them overly greasy.
Tips for Best Ube Cheese Pie
Pre-bake the Crust for Extra Crispiness
This prevents the crust from getting soggy once the filling is added.
Add a Splash of Coconut Milk for Richer Flavor
A bit of coconut milk enhances the ube’s creaminess.
Use a Water Bath for Even Baking
If baking, place the pie dish in a tray with hot water for a smooth, crack-free filling.
Recipe Variations
Ube Leche Flan Pie
Layer a thin leche flan (custard) layer on top of the ube filling for a creamy twist.
Ube Mochi Cheese Pie
Add a chewy mochi layer inside for a fun texture contrast.
Ube Choco Cheese Pie
Drizzle dark chocolate ganache over the top for a rich, indulgent version.
Serving Suggestions
With Toasted Coconut Flakes
Sprinkle coconut on top for added crunch and flavor.
As a Hand Pie or Turnover
Instead of a full pie, make mini hand pies for an easy grab-and-go version.
With Ube Latte or Coffee
The pie pairs perfectly with a warm ube latte or strong brewed coffee.
Frequently Asked Questions
How long does this last?
As these are fried they are best eaten when they are freshly made. When fresh the exterior is still flaky and crispy and the inside is hot and slightly molten.
If you are eating these after they’ve sat for a little while I’d recommend heating it up in the oven or air fryer until the exterior is crisp again.
Can I freeze these?
If you would like to freeze these I’d recommend freezing the unfried pastry. When you’re ready to eat just heat up your deep fryer and fry!
Where can I find ube halaya?
Ube halaya can be found in all Filipino groceries and some Asian groceries. I do find that it can be difficult to find sometimes, however, it is also readily available online!
If you can’t find it at all you can make your own using frozen or fresh ube and sugar.
Why did my pies explode?
If the pies haven’t been sealed tightly enough they will explode as they fry. Make sure you seal the edges and use a fork to pinch the seams together. This way there won’t be any of the filling escaping as you deep fry them.
Can I make Ube Cheese Pie gluten-free?
Yes! Use a gluten-free crust (made with almond or oat flour) and ensure your cheese is gluten-free.
What’s the best way to get a vibrant purple color?
Use fresh ube for the deepest color. If using ube powder, add a few drops of purple yam extract to enhance the hue.
Can I freeze Ube Cheese Pie?
Yes! Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Pistachio mochi ice cream
Savor Pistachio Mochi Icecream – a fusion of rich Pistachio flavour and soft mochi. Try this unique treat now. Taste the difference!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Category: Icecream
- Method: Easy
- Cuisine: Asian
Ingredients
- 4 scoops Vanilla ice cream, swirled with pistachio spread
- 1/2 cup pistachio spread, slightly warmed until runny
- 250g leftover vanilla ice cream with the remaining swirls of pistachio spread
- 100g glutinous rice flour
- 1/2 cup finely crushed pistachio, for dusting
Optional
- Disposable gloves or a bit of neutral oil for handling mochi
Instructions
- Swirl your pistachio spread into your ice cream
- Line 4 cups of a cupcake tray with parchment paper liners. Scoop the pistachio-swirled vanilla ice cream into each liner and place them in the freezer to firm up.
- In a medium microwave-safe bowl, add 250g of leftover vanilla ice cream (make sure to include any remaining swirls of pistachio spread)
- Microwave in 30-second bursts, stirring in between, until just melted.
- Whisk in the glutinous rice flour until smooth and fully combined.
- Cover the bowl with plastic wrap and microwave for 2 minutes. Stir with a spatula, then re-cover and microwave for another 2 minutes, or until the mixture becomes thick, sticky, and no longer milky in appearance.
- Allow the mochi dough to cool to room temperature.
- Prepare a small bowl of finely crushed pistachios for dusting.
- Once cooled, transfer the mochi dough to a cornstarch-dusted surface. Lightly oil your hands or wear disposable gloves, then knead the dough until smooth.
- Divide the mochi dough into 4 equal portions.
- Flatten one portion into a round disc using your hands or a lightly oiled rolling pin.
- Place one frozen ice cream scoop in the center of the mochi round. Quickly pull the edges of the mochi over the ice cream to seal it completely.
- Dust the finished mochi ball lightly with cornstarch and brush off any excess using a pastry brush.
- Repeat the process for the remaining dough and ice cream scoops.
- Place all finished mochi ice cream balls into an airtight container and freeze for 15 minutes to set.
- If serving later, let the mochi sit at room temperature for 10 minutes before eating for the best texture.
My hobby is making cookies and I have so much to study and learn to make cookies and cakes