Directions

For The Pie Crust

1. Prepare the pie plate by spraying it all over with coconut oil.  

2. Take out all the Otap from it’s wrapper and place them all in the food processor.  The Otap is quite hard so hold it down while you pulse until you get super fine crumbs.

3. Turn off the processor and add in the melted butter.  Pulse again until the mixture resembles wet sand.  

4. Pour mixture onto the prepared pie plate and press the crumbs down with the bottom of a water glass.  

5. Fix the edges with your fingers as best as you can making sure the edges of the pie plate is covered in crumbs.

6. Place in the freezer for about 30 minutes.

7. Note:  If you don’t have a food processor, you can place the Otap in a 1 gallon zip lock bag and smash the cookies with a wooden spoon until you have fine crumbs.  Note, don’t leave big chunks.  Once you have the fine crumbs add the melted butter in the ziplock bag and zip it up.  Shake until the crumbs are covered in butter and looks like wet sand.  Follow the rest of the directions.

For The Ube Cookie Butter Filling

1. Place the marscapone in a large bowl and mix with a wooden spoon until the lumps are gone.  

2. Add in the 7oz Ube Cookie Butter and mix well again until smooth.  

3. Take the pie crust out of the freezer and pour in the filling.  Smooth out top with a butter knife.  

4. Dot the remaining Ube Cookie butter all over the top in random places.  Using a clean butter knife make swirls with the Ube Cookie butter  by dragging the knife down and around and side to side.

5. Place in the freezer for 3 and a half hours.  

6. Meanwhile, defrost the ready made coco whip in the refrigerator.  

7. Just before serving, take the Ube Pie out of the freezer and top with the coco whip.  Crumble the Polvoron in the bag, then take some out and sprinkle on top.

8. To serve, slice with a hot knife.