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My review
Jicama Pie
MANDR
"This pie is sweet, creamy and crunchy. In one word, different. Worth the effort."
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Ingredients
servings 306 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 306 calories; 11.8 g fat; 44.5 g carbohydrates; 4.9 g protein; 91 mg cholesterol; 517 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
5/30/2003
We were given a Jicama by a hispanic friend, and had no idea how to prepare it. This was the only recipe we could find. It really turned out quite good. We didn't have sherry, so we substitut...
10/25/2005
Tried this and it was delicious! Definitely worth making and the whole family enjoyed it.