Ube Pie with Graham Cracker: Creamy

Instructions:

1. Pulse graham cracker crumbs, sugar, and melted butter in a food processor until the mixture resembles wet sand.
2. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate.
3. Bake the crust at 350°F (175°C) for 5–8 minutes until nutty and slightly golden, then let cool.
4. Beat the softened cream cheese until smooth and airy.
5. Blend in the ube halaya and sweetened condensed milk until the color is a uniform deep purple.
6. Add eggs one at a time, beating on low speed until combined. Stir in vanilla extract and cornstarch.
7. Pour the filling into the pre-baked crust and smooth with a spatula.
8. Bake at 325°F (160°C) for 50–60 minutes.
9. Allow the pie to cool and chill in the refrigerator for at least 6 hours before slicing.
10. Whip heavy cream, powdered sugar, and ube extract together until stiff peaks form, then top the chilled pie.