Ultimate Breadfruit Pie

I've always believed that breadfruit deserves more love on our dinner tables, and this Ultimate Breadfruit Pie might just win you over if you’re not already a fan. Inspired by flavors from a memorable trip to Tobago, and eating that first pie at Jemma’s Seaview, this dish transforms a starchy breadfruit into layers of tender wedges, creamy cheese sauce, and golden-crisp topping. I wanted to create a recipe that’s both comforting and rooted in Caribbean tradition, and this pie hits that sweet spot. It's perfect as a hearty side or even the star of the show for a vegetarian meal.

Ingredient Guide

• Breadfruit: This starchy tropical fruit is the backbone of the dish: dense, hearty, and perfect for layering. Choose one that is firm and greenish in hue, not overripe.
• Evaporated Milk: Offers richness and body to the sauce, balancing the breadfruit’s dryness. Use full-fat for best texture; coconut milk can be used for a dairy-free twist.
• Parsley: Brings a fresh herbal contrast to the richness of the dish. Flat-leaf parsley is best, but curly works too.
• Cheddar Cheese: Sharp cheddar provides strong flavor and excellent melt, essential for that golden crust and gooey layers.
• Monterey Jack Cheese: Adds creaminess and smooth melt that complements cheddar’s sharpness.
• Onion: Adds savory depth and aromatic base flavor. White or yellow onions work equally well.
• Salt and Black Pepper: Balances all other flavors. Taste your sauce before baking and adjust seasoning as needed.
• Scotch Bonnet Pepper (Optional): For those who enjoy a little fire, this pepper adds Caribbean heat. Use sparingly and finely chopped.

Shopping Made Easy

• Breadfruit is often found at Caribbean or Latin grocery stores—ask if they can help cut or peel it if needed.
• Always double-check canned evaporated milk labels to avoid sweetened condensed milk by mistake.
• Blend cheeses yourself rather than buying pre-shredded for better texture and melt.
• Fresh parsley and onions make a big difference here; avoid dried versions.

Cooking Notes from the Kitchen

• Cool the breadfruit slightly after boiling to slice cleanly and prevent crumbling.
• Layer the cheese evenly through the middle and on top for full flavor in every bite.
• Broil carefully for the golden crust; keep a close eye as it browns fast.
• Don’t rush the roux. Whisk butter and flour on low for 4–5 minutes to avoid raw flavor .
• Stir sauce until smooth and thick. Add a splash of milk, cream, or water if it becomes too thick.
• Watch the broiler! Cheese can go from golden to burned in seconds.

What can I use as a substitute for breadfruit in this pie?

If you can’t find breadfruit, green plantains or sliced potatoes will give you a similar base. You’ll lose the signature flavor, but it still makes a delicious pie.

Is this pie okay for vegetarians?

Yes, there’s no meat in this one. To make it vegan, switch the cheese and milk for plant-based options that melt well.

How long can I store breadfruit pie leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 to 20 minutes.

Can I prep it ahead of time?

Definitely. You can layer and assemble everything the day before, then bake it fresh the next day. Just add a few extra minutes to your bake time if it’s going in cold.