Ube Macapuno Pie

Ube Macapuno Pie

This pie is my creation, there’s nothing else like it. It’s made from equal parts procrastination, impromptu, and defiance against the so-called colonial holiday spreading like syphilis outside of North America that you may know as “Thanksgiving”. My co-host, let’s call him, Will wanted a “traditional” spread of roasted turkey, stuffing, mashed potatoes, cranberry sauce, and fatigue. Typical assimilated American dude bot things. I, on the other hand, like to rebel at every opportunity so, I made this pie.

But first, my struggle to get my a peoples’ ingredients in NYC. Living in Brooklyn, I can either trek to Queens, New Jersey or the City to try to find actual or frozen ube (purple stuff). The shop I ended up going to was in the city and the 800 square foot space was filled with bodies and not nearly enough things to buy or make a pie. I ended up rethinking making an all-butter flaky crust because I was hungover and grabbed some Nilla wafer replicas instead. Then, I ended up in the halo-halo section and grabbed coconut strings to make a funky pie center. And then, I saw the coconut jam and remembered how sweet this sticky, cavity-inducing brown jam was. It’ll also be good to hold the cookie crust JIC (just in case) it falls apart.

Finally, there was no fresh (who am I kidding) or frozen ube at my disposal. Powdered shit to reconstitute with water and horse hoofs (gelatin) it is! But it all turned out quite all right come Friendsgiving night with my turkey day tramps! I might even say sarap! If you’re interested in learning how to make this pie, I will workshop this recipe in 2019 when I have a day off in the middle of the week or get the recipe on my site sometime before Q2 of next year. (Really coming soon!)

My writing prompt muse by my hilarious housewife, Grace.

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