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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This pie is sweet, creamy and crunchy. In one word, different. Worth the effort. Ingredients:
1 jicama, peeled and shredded |
1/2 cup sherry |
1/2 cup water |
3/4 cup white sugar |
6 tablespoons all-purpose flour |
1/4 teaspoon salt |
3 egg yolks |
2 cups milk |
1 teaspoon ground cinnamon |
1 1/2 tablespoons butter |
1 (9 inch) pie crust, baked and cooled |
1 tablespoon butter |
2 teaspoons white sugar |
1/4 teaspoon ground cinnamon |
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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