Cassava Pie

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This is a recipe for Cassava pie, a twist to the more traditional Filipino Cassava Cake. Since this recipe doesn’t really exist i had to make a few trial and error as i did it. The main one is when you do the burning at the end, you need to make sure you have the crust covered with aluminum foil in order to prevent it from burning. Also another thing to keep inmind is when making the pie crust, make sure you are working with VERY cold butter, i ended up putting it in the freezer just to make sure. Otherwise it turned out nicely.


  • 6 tablespoons very cold unsalted butter
  • 1.5 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon sugar
  • 1/6 cup very cold vegetable shortening
  • 4 tablespoons (about 1/2 cup) ice water
  • **Cassava Filling**
  • 1 packs frozen grated cassava, defrosted
  • 1/8 cup butter, melted
  • 1/4 can condensed milk
  • 1/4 can evaporated milk
  • 3 tablespoons sharp American Cheddar cheese
  • 7 tablespoons white sugar
  • 1 egg
  • 1/2 can coconut milk
  • ** For the topping **
  • 1 tablespoons white sugar
  • 1 tablespoons flour
  • 1/4 can condensed milk
  • 1/8 cup evaporated milk
  • 2 tablespoons sharp American Cheddar cheese
  • 1/2 can coconut milk


Step 1

Dice the butter and shortening and return it to the refrigerator/freezer while you prepare the flour mixture.

Step 2

Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Step 3

Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

Step 4

Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Put back into the fridge.

Step 5

Preheat oven to 350F. Time to blind bake the pie to form, Remove from the fridge, cut some aluminum foil and cover the top of the pie crust. Either use rice/pie weights/sugar to weight down the whole middle portion of the pie so it doesn't rise. Bake for 60 minutes. Remove pie from over and set aside to cool.

Step 6

Combine grated cassava, melted butter, condensed milk, evaporated milk, cheese, sugar, and egg in a large bowl. Mix well. Stir in the coconut milk, then pour the batter on pie crust.

Step 7

Bake for 50 minutes or until cake tester comes out clean. Remove from oven and set aside to cool.

Step 8

To make the topping, combine sugar and flour in a sauce pan and pour in condensed milk and evaporated milk and mix thoroughly.

Step 9

On medium heat, Add cheese, and coconut milk, stirring continuously for about 10-15 minutes, until thick and bubbly. Pour topping over cassava cake and spread evenly using a spatula.

Step 10

Cover the whole outside of the crust of your pie with aluminum foil. Broil or 500F on middle rack until the top turns golden or slightly burned. Approx 10-15 min. Make sure to watch the cake as it can turn brown quickly.

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