The cooked, sherry-infused jicama adds a delicious crunch to this pie. The cooked root vegetable mix is first folded into a yummy custard filling and then it 's poured into a pre-baked pastry shell. Cinnamon, butter and sugar are sprinkled over the top an
INGREDIENTS (for 8 servings):
- 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
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.