Jicama Pie Recipe

Ingredients
<br>- 1  jicama, peeled and shredded
<br>- ½ cup sherry
<br>- ½ cup water
<br>- ¾ cup white sugar
<br>- 6 tablespoons all-purpose flour
<br>- ¼ teaspoon salt
<br>- 3  egg yolks
<br>- 2 cups milk
<br>- 1 teaspoon ground cinnamon
<br>- 1 ½ tablespoons butter
<br>- 1 (9 inch) pie crust, baked and cooled
<br>- 1 tablespoon butter
<br>- 2 teaspoons white sugar
<br>- ¼ teaspoon ground cinnamon
<br><p></p>Directions
<br>step 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
<br>step 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.
<br>step 3: Mix the cooked jicama with the custard mixture.
<br>step 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.
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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

Directions
step 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
step 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.
step 3: Mix the cooked jicama with the custard mixture.
step 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.

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