Although halaya may originate from the Spanish jalea; meaning jam, the ube iteration is a staple in Filipino desserts.
Its purple hue is due to the Discolore alata yam used, locally known as ube, which is becoming harder and harder to plant.
At FEATR, Chef Martin loved it so much that he decided to make a pie out of the sweet treat, because why not?
INGREDIENTS:
Crust
1-1/4 cup all-purpose flour
1/4 tsp salt
1/2 cup unsalted butter, cut into cubes
1/4 cup ice-cold water
Halaya Filling
1.5 kg ube, boiled for 30 minutes then peeled
2 (380g) cans condensed milk
1 cup unsalted butter
3 pcs large eggs
1/2 cup all-purpose cream
1/4 cup sour cream
3 tbsp whiskey (optional)
