Cassava Pie
Cassava Pie
by Greggy Soriano
Preparation Time:
Baking Time:
Total Preparation and Baking Time:
Yield: 2- 9" pies
Ingredients:
The Crust:
2 cups flour
1 cup butter
1 tsp. salt
1/2 Cup water
1 Tbsp. sugar
1 tsp. best quality vanilla extract
The Cassava Filling:
1 lb grated Cassava (if frozen, thaw first). You can find Cassava at your local Asian or international market. You could also substitute with Yucca.
1- 14 oz can of Island Pacific Condensed Creamer
1- 14 oz can coconut cream
2 large eggs
1 Tbsp. best quality vanilla extract or a scraped vanilla bean pod
¼ tsp. salt
The Custard Layer:
4 cup of Island Pacific Condensed Creamer
1 large egg
1/2 cup Island Pacific Macapuno Strings
¼ tsp. salt
Other Things You'll Need:
Directions:
The Crust:
Cut cold butter into small cubes, using a chef's knife or a baker's metal bench scraper.
Combine flour with sugar and salt in a food processor or stand mixer with a dough hook attachment. Pulse to combine dry ingredients. Add cubes of butter. Pulse sparingly, until mixture resembles pea-sized clumps.
Add vanilla to water. Add water in increments into dough, until it comes together. Place onto a floured wooden surface and knead until it forms unto a ball. If it's a bit wet and sticky, just add a little bit of flour and form into a ball. Fold into thirds. Divide the dough in half, form into a ball and flatten into disks. Dough should still be cold at this point with pieces of butter dispersed throughout the dough. Wrap tightly in plastic and refrigerate for at least 2-3 hours prior to use. Refrigerating is done in order to rest the gluten.
Roll out discs to fit 9" round pie pans. Lay over the pie pans, folding over the edges under the rim and create a ridged pattern with a fork. You could also do a traditional fluted edge with your fingers or any style that you'd like. Poke/"dock" with a fork on the bottom and sides of crust and place in the freezer for at least 15 minutes. Preheat oven to 400F.
When crust is firm from the freezer, bake at 400F for 15-20 minutes or until crust is lightly golden. Feel free to use a crust shield to avoid the crust from burning. I usually avoid using it, but you can if you'd like. Now your crust is par-baked (almost pre-baked) for your filling. Set aside to cool.
The Cassava Filling:
Preheat oven to 350° F.
In a large bowl, combine the grated cassava (Yucca, if you are substituting,) condensed milk/creamer, coconut milk, eggs, vanilla, and salt until well-incorporated. Pour and divide the batter into the 2 pre-baked pie shells.
Bake for 50-55 minutes or until fully set. Meanwhile, mix together all ingredients for the custard topping.
Once Cassava filling is set, remove the pies from oven. Divide and spread Macapuno custard topping on each pie.
Bake again for 15-30 minutes or until the custard has set and is slightly golden on the top. Remove from the oven. Allow too cool, slice, and enjoy!
*I also love serving it with Chantilly cream. Delish!
*And yes, you could use frozen, store-bought, ready-made pie crusts! The only issue is that it's made out of hydrogenated fat, like shortening, and gives a terrible waxy feel and a bland flavor. The thing that sets this pastry apart is that it makes a crust that is beautifully flaky, buttery and delish!
Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!
Muah x 1,000...
Greggy
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Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX
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