Irresistible Ube Pie Towers Recipe Perfect for Parties

Introduction

The vibrant color of ube purple sweet potato pie towers is enough to make anyone stop and stare. But the magic doesn’t stop there—these mini pies bring bold flavors and creamy textures that are as delightful as their appearance. I first tried this recipe while hosting a small party at home, and let me tell you, they were the star of the evening.

Ube, a purple yam popular in Filipino desserts, has a natural sweetness that pairs beautifully with the buttery crust of these pie towers. Combined with a touch of coconut and vanilla, each bite is like a tropical escape in miniature form. Plus, they’re individually portioned, making them ideal for gatherings where finger foods reign supreme!

Whether you’re looking to impress guests at a party or just want to treat yourself to something unique, these ube pie towers are the perfect answer. And the best part? They’re easier to make than you might think, even if you’re new to baking. Let’s dive into the details and make these irresistible treats!

Why You’ll Love This Recipe

• Eye-Catching Presentation: The striking purple hue of ube makes these pie towers stand out on any dessert table.
• Perfect for Parties: Individual portions mean no messy slicing—just grab and enjoy.
• Simple Ingredients: You don’t need any fancy or hard-to-find items to whip these up.
• Versatile Flavors: The balance of creamy ube filling and buttery crust works for casual get-togethers or elegant occasions.
• Fun to Make: Rolling out the dough and layering the filling is a satisfying process that feels like edible art.

Unlike traditional pies, these towers offer a unique twist with their stacked shape and layered textures. They’re not just delicious—they’re conversation starters. Trust me, everyone will be asking for the recipe after tasting them!

Ingredients You Will Need

This recipe uses wholesome, simple ingredients that come together to create a stunning dessert. Here’s what you’ll need:

• For the crust:
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 2 tbsp (30g) granulated sugar
  • 1/4 tsp salt
  • 3-4 tbsp (45-60ml) ice water
• For the filling:
  • 1 cup (240g) mashed ube (purple sweet potatoes)
  • 1/2 cup (120ml) coconut milk
  • 1/3 cup (65g) granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon (optional)

If you can’t find fresh ube, you can use frozen mashed ube or even canned ube halaya (just reduce the sugar slightly if using the sweetened version). For the crust, gluten-free flour substitutes work well too!

Equipment Needed

• Mixing bowls
• Pastry cutter or food processor (for making the crust)
• Rolling pin
• Round cookie cutter (or any shape you prefer)
• Muffin tin or small ramekins
• Whisk
• Baking sheet

If you don’t have a muffin tin, you can stack the layers on a flat baking sheet—it’ll still look impressive. For a budget-friendly pastry cutter alternative, use two knives to cut the butter into the flour.

Preparation Method

1. Make the crust: In a mixing bowl, combine flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter (or food processor) to blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. Prepare the filling: Mash the ube until smooth and whisk together with coconut milk, sugar, vanilla extract, and cinnamon (if using) in a bowl. Set aside.
3. Roll out the crust: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Use a round cookie cutter to cut out circles slightly larger than the muffin tin cups.
4. Assemble the towers: Press the dough circles into the muffin tin cups, forming small pie bases. Spoon the ube filling into each base, filling about 3/4 full.
5. Bake: Place the muffin tin on a baking sheet and bake for 18-22 minutes, or until the crust is golden and the filling is slightly set.
6. Cool and stack: Allow the pies to cool completely before gently removing them from the tin. Stack two pies on top of each other and secure with a dollop of whipped cream or cream cheese frosting in between.
7. Decorate: Add a sprinkle of shredded coconut or a drizzle of caramel sauce for extra flair.

For best results, make sure the filling isn’t overly runny—it should hold its shape after baking but still be creamy when you bite into it.

Cooking Tips & Techniques

• Use cold butter for the crust to ensure flaky layers.
• If your ube mash is too thick, thin it out with a splash of coconut milk before mixing the filling.
• Rotate the muffin tin halfway through baking for even cooking.
• Don’t overfill the pie bases to avoid spillage while baking.
• Chilling the dough makes it easier to roll out and prevents shrinkage in the oven.

If you’ve ever struggled with pie crust cracking, try rolling it between two sheets of parchment paper—it makes handling much easier.

Variations & Adaptations

• Dietary options: Use gluten-free flour for the crust or substitute coconut sugar for a lower glycemic index sweetener.
• Seasonal swap: Replace ube with pumpkin puree in the fall for a different flavor twist.
• Flavor boost: Add a pinch of nutmeg to the filling for extra warmth.
• Decorative topping: Sprinkle crushed pistachios or edible flowers for a special occasion.

I once tried adding a layer of dark chocolate ganache between the pie stacks—let me tell you, it was dangerously good!

Serving & Storage Suggestions

Serve these ube pie towers slightly chilled or at room temperature. Pair them with a cup of tea, coffee, or even a refreshing coconut milk latte. They’re perfect for dessert spreads or as a sweet snack during celebrations.

To store, place the pie towers in an airtight container and refrigerate for up to 3 days. If freezing, wrap each tower individually in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight and reheat gently in the oven at 300°F (150°C) for 5-7 minutes.

Nutritional Information & Benefits

Per serving (1 tower):

• Calories: ~220
• Fat: 12g
• Carbohydrates: 25g
• Protein: 3g

Ube is packed with antioxidants and contains vitamins A and C, which promote healthy skin and immune function. Coconut milk adds healthy fats, while the homemade crust keeps trans fats at bay. These pie towers are indulgent but come with a touch of wholesome goodness!

Conclusion

These irresistible ube purple sweet potato pie towers are the perfect addition to any party or gathering. Their unique flavor, gorgeous color, and individual portions make them a hit with guests of all ages.

I love this recipe because it combines creativity with comfort—you can play around with decorations or flavor twists while still enjoying the familiar satisfaction of a well-made pie.

Give these pie towers a try, and don’t forget to share your results in the comments below! If you’re feeling adventurous, experiment with your own variations—who knows, you might discover your next signature dessert!

FAQs

Can I make these ahead of time?

Yes! You can bake the pie bases and prepare the filling up to 2 days in advance. Just assemble and decorate before serving.

Where can I find fresh ube?

Check your local Asian grocery store for fresh or frozen ube. If unavailable, canned ube halaya works as an alternative.

Can I use store-bought pie crust?

Absolutely. While homemade crust is ideal, store-bought crust saves time and still tastes great.

How do I prevent the crust from getting soggy?

Blind bake the crust for 5-7 minutes before adding the filling to keep it crisp.

Can I make these towers gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend for the crust.

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