Ube Flan Pie

Flaky buttery cracker crust - creamy purple ube flan - toasted coconut + whipped cream on top. Perfect dessert to impress without turning on the oven again! Sweet. Silky. Nutty. Purple perfection.

Ingredients

CRUST

• 6 cracker sleeves

• 6 Tbsp butter, melted

• 3 Tbsp white sugar

• 1 large egg, lightly beaten

UBE FLAN

• 4 large eggs

• 1 370ml can evaporated milk

• 1 13.4 oz can Ube condensed milk

• 1/2 c warm water

• 2 pouches/sachet unflavored gelatin

Instructions

CRUST

1. Crush crackers until they resemble a coarse meal — not powdery, a little texture is good.

2. In a medium bowl, combine crushed crackers, melted butter, sugar, and egg white. Stir until everything is evenly mixed and holds together when pressed.

3. Transfer the mixture to a greased 9-inch glass or ceramic pie plate. Firmly press into the bottom and up the sides to form an even crust.

4. Freeze for about 10 minutes to help the crust set and hold its shape.

5. Preheat oven to 350°F.

6. Bake for 15–20 minutes, until the crust is lightly browned and set.

7. Transfer to a wire rack and let cool slightly, about 10 minutes, before filling.

UBE FLAN

1. In a large mixing bowl, beat the eggs until smooth and fully blended. Set aside.

2. In a saucepan, combine evaporated milk and condensed milk. Stir well until evenly mixed.

3. In a separate bowl, dissolve the unflavored gelatin in ½ cup warm water. Stir until fully dissolved and smooth.

4. Place the saucepan over medium-low heat. When small bubbles begin to form around the edges, turn off the heat. Gradually pour about half of the warm milk mixture into the beaten eggs, whisking constantly to temper the eggs.

5. Pour the egg and milk mixture back into the saucepan and return to low heat. Slowly add the gelatin mixture, stirring continuously until everything is fully combined and smooth.

6. Remove from heat and let cool slightly. Pour the ube flan mixture into the prepared cracker crust.

7. Refrigerate for at least 4 hours, or until fully set.