Thanks BB, the pie looks like just the recipe I need.

Interesting, eggy, that you'd assume I'd have tapioca flour here in Jakarta (actually I think a lot of the recipes called for pearls). Now that you mention it I don't use any kind of tapioca root much, except occasionally tapioca flour for dim sum wrappers. Tapioca leaves are delicious and common in Indonesian food, but that's a completely different substance culinarily speaking. So tell me, does tapioca flour have other uses besides dim sum wrappers?