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Jicama Pie

Jicama Pie

MANDR

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

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.
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Reviews

CHEWY509
8
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 substituted Marsallis wine instead. The only thing I would do differently is to use squeeze margarine instead of stick margarine pats on the top. In our pie, the margarine pooled together under the broiler, then hardened into solid chunks when the pie cooled.

kaoldt
7
10/25/2005

Tried this and it was delicious! Definitely worth making and the whole family enjoyed it.

BarbOchoa
0
4/21/2014

I made this recipe and added the photo above. I cut down on the sugar and it was still a little too sweet, so sweeten to taste. I did it for a dinner party just to do something different. It was creamy and different alright. The guests loved it and said that the jicama had the consistency of coconut. Also, serving it warm is the best way to go.