Ingredients

NutritionSortLoading...
Loading...

Crust: 1 pre-baked 9-inch pie crust (or a crushed vanilla wafer/graham cracker crust)

Rich Duck Egg Ube Pastry Cream:

2 cups whole milk

3 duck egg yolks

3 tbsp cornstarch

½ cup granulated sugar

⅛ tsp salt

⅓ cup ube halaya (purple yam jam)

2 tsp ube extract

½ tsp vanilla extract

2 tbsp unsalted butter

Filling & Topping:

3 to 4 ripe bananas (sliced)

1 ½ cups heavy whipping cream

3 tbsp powdered sugar

Select allAdd

Instructions

1. Prep the Yolks: Whisk the 3 duck egg yolks, sugar, cornstarch, and salt in a medium bowl until the mixture is completely smooth and slightly pale.

2. Warm the Milk: Heat the milk in a saucepan over medium heat until small bubbles form around the edges and it is warm to the touch (do not boil).

3. Temper Very Slowly: Slowly pour the warm milk into the duck egg mixture in a very thin, steady stream while whisking constantly. Duck egg yolks are dense and protein-rich, so adding the milk too fast will scramble them.

4. Thicken on Low Heat: Pour the entire mixture back into the saucepan. Cook over low to medium-low heat, stirring continuously with a rubber spatula or whisk. Ensure you scrape the bottom of the pan so it does not scorch. Cook until the pastry cream thickens significantly and begins to bubble.

5. Add Ube and Butter: Remove from the heat. Immediately stir in the ube halaya, ube extract, vanilla extract, and butter until completely smooth and vibrant purple.

6. Chill: Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 3 hours until completely cold.

7. Assemble: Layer half of your sliced bananas onto the bottom of your pre-baked pie crust. Pour the chilled ube pastry cream over the bananas and smooth it out. Top with the remaining banana slices.

8. Whip and Serve: Whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the pie. Refrigerate for at least 4 hours before slicing.