Step 1

Butter and line a 9-inch pie pan with 3 layers of cling wrap. Set aside.

Step 2

Crush the cookies to a fine consistency using a food processor OR a bag and a rolling pin.

Step 3

Add the cookie crumbs and melted butter into a bowl and stir.

Step 4

Using your hands, press the cookie crust into your prepared pan getting it an even thickness on the base and up the side.

Step 5

Place the crust in the fridge to set for 15 minutes before using it.

Step 6

Using a stand mixer or a hand mixer whip the cream cheese and sugar until smooth and there are no lumps.

Step 7

Add the cream and whip on high until thickened and stiff.

Step 8

Stir in the ube jam, and extracts and marble the ingredients together.

Step 9

Fill your pie shell high with the creamy ube filling. There will be a lot of filling but you want a nice thick pie.

Step 10

Cover and chill for a minimum of 6 hours but preferably overnight to really get it to set firm.

Step 11

Serve with whipped cream. Store the leftovers in the fridge, covered for up to 4 days.