jicama pie

Ingredients

• Servings: 1
• 1 jicama, peeled and shredded
• 1/2 cup
• 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

Recipe

• combine shredded jicama, 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.