Jicama Pie

Cooking Recipes Catalogue

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):


  • 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.