Cassava Pie Recipe

Welcome, fellow food adventurers, to a culinary journey that takes us straight to the sun-kissed shores of Bermuda! Today, we're diving deep into the heart of Bermudian tradition to bring you the ultimate recipe using cassava flour – the truly authentic and traditional Bermuda Cassava Pie. This isn't just any old fashioned pie recipe; it's a beloved staple, a dessert steeped in history and cultural significance, often gracing family tables during holidays and special gatherings. Forget those complicated pie recipes from scratch you've tried before; our focus is on making this unique and utterly delicious dessert pie recipe accessible and enjoyable for everyone. Get ready to transform simple ingredients into a masterpiece that will have your taste buds singing and your guests asking for seconds. If you're looking for unique pie recipes that tell a story, you've found your next baking obsession!

Ingredients

• 2 lbs fresh cassava, peeled and grated (or 2 lbs frozen grated cassava, thawed)
• 1 cup unsalted butter, softened
• 1 cup granulated sugar (or more, to taste)
• ½ cup packed light brown sugar
• 4 large eggs, beaten
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup milk (whole milk recommended for richness)
• Pinch of salt
• Optional: 2-3 tablespoons dark rum or sherry for added depth

Directions

1. Prepare the Cassava: If using fresh cassava, peel it thoroughly, then grate it using the fine side of a box grater or a food processor with a grating attachment. This is a crucial step for the pie's texture.
2. Squeeze Out Liquid (Crucial Tip!): Place the grated cassava into a cheesecloth or a clean kitchen towel. Gather the ends and squeeze out as much liquid as possible. This step is vital to prevent a watery pie and achieve that perfect dense, yet tender, texture. You might be surprised by how much liquid comes out!
3. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. Add Eggs and Extracts: Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, almond extract, and optional rum/sherry.
5. Incorporate Spices and Salt: Add the cinnamon, nutmeg, cloves, and salt to the butter mixture, mixing until well combined and fragrant.
6. Combine Wet and Dry: Add the squeezed grated cassava to the wet ingredients. Mix thoroughly until the cassava is evenly coated and distributed throughout the mixture.
7. Add Milk: Pour in the milk and mix until just combined. Be careful not to overmix at this stage. The mixture should be thick but spreadable.
8. Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or a 10-inch pie dish. For an extra rich flavor, you can butter the dish generously.
9. Bake the Pie: Pour the cassava mixture into the prepared baking dish, spreading it evenly.
10. Achieve Even Baking: Place the baking dish on a baking sheet to catch any potential drips and ensure more even heat distribution. Bake for 1 hour and 45 minutes to 2 hours, or until the top is golden brown and a knife inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
11. Cool and Serve: Once baked, remove the pie from the oven and let it cool completely on a wire rack. This is important for the pie to set properly.