Jicama Pie recipe

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Ingredients

1 jicama, peeled and shredded
½ cup sherry
½ cup water
¾ cup white sugar
6 tablespoons all-purpose flour
¼ teaspoon salt
3 egg yolks
2 cups milk
1 teaspoon ground cinnamon
1 ½ tablespoons butter
1 (9 inch) pie crust, baked and cooled
1 tablespoon butter
2 teaspoons white sugar
¼ teaspoon ground cinnamon

Nutrition Info

305.7 calories
carbohydrate: 44.5 g
cholesterol: 91.2 mg
fat: 11.8 g
fiber: 4.5 g
protein: 4.9 g
saturatedFat: 5.3 g
servingSize: -
sodium: 517.3 mg
sugar: 23.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine shredded jicama, sherry and water in a small saucepan. Bring to a boil and reduce heat. Cover and boil gently 45 minutes, or till most of liquid has evaporated. Drain thoroughly. Set aside

  2. Mix 3/4 cup sugar, flour and salt in a medium saucepan. Beat egg yolks and 1 cup milk in a small bowl. Stir into sugar mixture. Add remaining 1 cup milk and cinnamon. Stir over medium heat until mixture boils and becomes very thick. Stir in 1 1/2 tablespoons butter. Remove from heat and cool slightly.

  3. Mix the cooked jicama with the custard mixture.

  4. Pour mixture in pre-baked pie shell. Sprinkle lightly with 1/4 teaspoon ground cinnamon and remaining 2 teaspoons sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4 minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly. Serve warm or at room temperature.

Recipe Yield

1 - 9 inch pie

Recipe Note

This pie is sweet, creamy and crunchy. In one word, different. Worth the effort.

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