Name: Jicama Pie
Yield: 8
Ingredients: Jicama, peeled and shredded - 1; Sherry - ½ cup; Water - ½ cup; White sugar - ¾ cup; All-purpose flour - 6 tablespoons; Salt - ¼ teaspoon; Egg yolks - 3; Milk - 2 cups; Ground cinnamon - 1 teaspoon; Butter - 1 ½ tablespoons; Pie crust, baked and cooled - 1 (9 inch); Butter - 1 tablespoon; White sugar - 2 teaspoons; Ground cinnamon - ¼ teaspoon

Recipe information

Cooking:

Servings per container:

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Ingredients for - Jicama Pie

1. Jicama, peeled and shredded - 1

2. Sherry - ½ cup

3. Water - ½ cup

4. White sugar - ¾ cup

5. All-purpose flour - 6 tablespoons

6. Salt - ¼ teaspoon

7. Egg yolks - 3

8. Milk - 2 cups

9. Ground cinnamon - 1 teaspoon

10. Butter - 1 ½ tablespoons

11. Pie crust, baked and cooled - 1 (9 inch)

12. Butter - 1 tablespoon

13. White sugar - 2 teaspoons

14. Ground cinnamon - ¼ teaspoon

How to cook deliciously - Jicama Pie

1. Stage

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. Stage

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. Stage

Mix the cooked jicama with the custard mixture.

4. Stage

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.