For best results, ensure the cassava is thoroughly drained to prevent a soggy pie. Freshly grated nutmeg adds a superior flavor compared to pre-ground. Adjust the amount of sugar to your preference; some prefer a slightly less sweet pie. Allow the pie to cool completely before slicing for cleaner cuts. Serve chilled or at room temperature for the best texture.
Bermuda Cassava Pie
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PREP TIME30 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 30 mins
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SERVING12 People
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VIEWS12
Embark on a culinary journey to Bermuda with this festive Cassava Pie, a rich and warmly spiced dessert traditionally enjoyed during the Christmas season. The creamy cassava filling, infused with aromatic spices and a hint of vanilla, creates a comforting and unforgettable taste of the islands.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate123 g
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Cholesterol225 mg
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Fiber4 g
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Protein8 g
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Saturated Fat16 g
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Sodium833 mg
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Sugar54 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. (5 minutes)
02
Step
5 mins
In a large bowl, whisk together eggs, salt, vanilla extract, nutmeg, and ginger until light and frothy. (5 minutes)
03
Step
7 mins
In a separate bowl, cream together sugar and softened butter until smooth and fluffy. (7 minutes)
04
Step
3 mins
Gently fold the egg mixture into the butter mixture until just combined. Be careful not to overmix. (3 minutes)
05
Step
10 mins
Place the thawed and drained cassava in a very large bowl. Pour the egg-butter mixture over the cassava and stir until evenly coated. (10 minutes)
06
Step
2 mins
Pour the cassava mixture into the prepared baking pan, spreading evenly. (2 minutes)
07
Step
2 hrs 30 mins
Bake in the preheated oven for 1 hour. Then, reduce the oven temperature to 250 degrees F (120 degrees C) and continue baking until the pie is set and a toothpick inserted into the center comes out clean, about 2 to 2 1/2 hours more. (150 minutes)
08
Step
1 hrs
Let the pie cool completely before slicing and serving. (60 minutes)
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RECIPE REVIEWS
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Please Rate
Pascale Wintheiser
Jun 20, 2025This recipe is fantastic! The spices are perfectly balanced, and the cassava pie turned out beautifully. It was a hit at our Christmas gathering!
Joany Reynolds
Jun 15, 2025I was a little intimidated by the long baking time, but it was totally worth it. The pie is so moist and flavorful. I'll definitely be making this again!
admin
May 30, 2025The key is to really drain the cassava! My first attempt was a little too wet, but the second time, it was perfect. Thanks for the helpful tips!