1. Preheat the oven to 350°F. 
  2. Add cracker crumbs, 6 tablespoons sugar and 9 tablespoons melted Kerrygold unsalted butter to the bowl of a food processor. Pulse to combine.
  3. Evenly press the crust mixture into a 9-inch deep pie plate and bake for 5 minutes. Remove the crust from the oven.
  4. While the crust is baking, add ube and whipping cream to a high powered blender and blend until thick and creamy. Add remaining 1 cup of sugar, remaining 3 tablespoons butter and salt to the blender and process until fully incorporated. Add eggs and vanilla and blend until smooth.
  5. Pour filling into the warm crust and bake for 10 minutes. Place pie crust shield over crust and loosely tent the pie with foil and bake for another 20 minutes.
    • NOTE: covering the par-baked pie prevents the top from browning too quickly and helps it retain its vibrant purple color.  
  6. Turn off the oven after 30 minutes, prop the door open with a wooden spoon and let the pie cool for an hour in the oven.  
  7. Remove pie from oven and let cool completely before refrigerating 8 hours or overnight.

Recipe by Garnish with Lemon.