How to Use Tapioca for Pies

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Knowing how to use tapioca for pies can make the difference between a plain dessert and a complete pudding pie. The possibilities are endless with tapioca filling; you can top the finished pie with anything from your cabinet or pantry, such as cereal, chocolate, brown sugar or wafers. If you find yourself with an extra box of tapioca, using the tapioca to make a pie can bring a fresh taste to the basic pudding or jello pie.

Things You'll Need

  • 1 ½ cups grounded graham cracker crumbs
  • 1/3 granulated sugar
  • 6 tbsp melted butter
  • ½ tsp cinnamon
  • Create a base for the pie, since tapioca cannot hold by itself. Use a pre-made crust or make a graham cracker crust. To make a graham cracker crust, mix together 1 ½ cups grounded graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons melted butter and ½ teaspoon ground cinnamon. Put the mixture in a pie plate. Bake the crumbed crust at 375 degrees for seven minutes, and then let it chill for an hour.

  • Fill the piecrust with the tapioca. The tapioca should be leveled evenly through out the piecrust.

  • Top the tapioca pie with your desired toppings. After creating the dessert, refrigerate the pie for an hour or two and then serve.

Tips & Warnings

  • Make sure that there aren't too many toppings; too many could overpower the tapioca taste.

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