Ingredients
8
8 servings
- •1 jicama, peeled and shredded
- •0.5 cup sherry
- •0.5 cup water
- •0.75 cup white sugar
- •6 tablespoons all-purpose flour
- •0.25 teaspoon salt
- •3 egg yolks
- •2 cups milk
- •1 teaspoon ground cinnamon
- •1.5 tablespoons butter
- •1 (9 inch) pie crust, baked and cooled
- •1 tablespoon butter
- •2 teaspoons white sugar
- •0.25 teaspoon ground cinnamon
Instructions
- 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
- 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.
- Mix the cooked jicama with the custard mixture.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 306
- Carbohydrate: 45g
- Fat: 12g
- Fiber: 5g
- Protein: 5g
- Sugar: 23g
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