Ensure your ube filling cools completely; this prevents a soggy crust.

Don’t overcrowd the pan when frying; fry in batches for even browning.

A consistent oil temperature is key for perfectly crispy shells. Use a thermometer!

For an extra golden finish, double-brush with egg wash.

Store leftover ube pies in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days.

To reheat, pop them in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes. This restores the crispiness. Avoid microwave reheating, as it makes the crust soft.

If you cannot find ube halaya, some Asian markets carry frozen grated ube, which you can cook down with sugar and coconut milk.

You can also use puff pastry instead of traditional pie crust for an even flakier texture.

Add a pinch of salt to the filling to enhance the ube flavor.

You might also add a little cream cheese for a richer experience.

For a healthier option, bake your ube pie copycats at 400°F (200°C) for 15-20 minutes, or until golden brown.