Jicama Pie2 Reviews
“This pie is sweet, creamy and crunchy. In one word, different. Worth the effort.” - by MANDR
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 306 cal
- 11.8 g
- 44.5 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Tried this and it was delicious! Definitely worth making and the whole family enjoyed it...." See more"
"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 Mar..." See moresallis 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. "
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