Mar 11 2020 . 3 min read

Cooking with Cannabis Celebrate National π Day with Ube Pie

Cooking with Cannabis Celebrate National π Day with Ube Pie

By chef Jesse Garza   Photos by sincity_Crook

National Pi Day is celebrated on March 14 and it not only commemorates a special number, but it also acknowledges the birthday of scientist and mathematician Albert Einstein. Because Pi (π) is the ratio of a circle’s circumference to its diameter National Pi Day has become a day to celebrate numbers and math. All of the numerical whimsy is often accompanied by pi-centric food items such as pizza pie, fruit pie, and even pot pies.

Chef Jesse Garza volunteered to aid elevate readers in observing everybody’s favorite never-ending number by sharing his recipe for Ube Pie. Originally from the Philippines, ube is essentially a bright purple sweet potato with an even sweeter, more mellow taste than its orange relative with a slightly nutty, vanilla taste that is high in healthy carbs, vitamins, fiber and extra-high levels of antioxidants. Cheers to your health and never-ending numbers!

Ube Pie (purple yam)


12 ounces (1 1/4 cup) ube halaya (jarred or homemade)

1 teaspoon ube extract

3 cups whole milk, divided

4 egg yolks

1/2 cup granulated sugar

1/2 teaspoon kosher salt

1/8 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/3 cup cornstarch

1 cup heavy whipping cream


Peel ube and steam until soft. Then mash ube and push through a fine mesh sieve to create ube paste. Add 1 teaspoon of ube extract. This step is laborious and can be completed up to two nights before assembly.

Preheat oven to 350°. In a large bowl, whisk 1-1/2 cups milk, 4 egg yolks, 4 teaspoons of sugar, 1/2 teaspoon kosher salt, 1/8 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1/3 cup corn starch until smooth.

In a saucepan, heat remaining 1-1/2 cups milk and 4 teaspoons sugar until warm. Slowly whisk heated milk mixture into the 4-egg yolk mixture. Return mixture back to saucepan and cook over medium heat. Whisk constantly and the pastry cream mixture will thicken as it cooks.

Pour pastry cream into a bowl and mix in ube paste mixture. Chill for at least 4 hours before adding to the crust. Even it out with an offset spatula.

To finish off pie, make a whipped cream topping by beating 1 cup heavy whipping cream and 2 Tbsp. of sugar on medium-high until soft peaks form. Or you can top ube pie with whatever you desire. Chef Garza used City Trees Blue Agave tincture, black sesame seed ice cream, and coconut cream.