Jicama Pie Popular Recipes

Cook and World

Saturday, February 23, 2019

Jicama Pie

"This pie is sweet, creamy and crunchy. In one phrase, distinctive. Worth the attempt."

Ingredients :

1 jicama, peeled and shredded
1/2 cup sherry
half of cup water
three/four cup white sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
2 cups milk
1 teaspoon ground cinnamon
1 half of tablespoons butter
1 (9 inch) pie crust, baked and cooled
1 tablespoon butter
2 teaspoons white sugar
1/four teaspoon floor cinnamon

Instructions :

Prep :	Cook : 8M	Ready in :

Combine shredded jicama, sherry and water in a small saucepan. Bring to a boil and decrease warmth. Cover and boil gently 45 minutes, or until maximum of liquid has evaporated. Drain thoroughly. Set apart
Mix 3/four 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 warmness until mixture boils and will become very thick. Stir in 1 half of tablespoons butter. Remove from warmth and funky barely.
Mix the cooked jicama with the custard mixture.
Pour aggregate in pre-baked pie shell. Sprinkle gently with 1/four teaspoon floor cinnamon and closing 2 teaspoons sugar. Cut closing 1 tablespoon butter into small portions and vicinity over filling. Broil pie three inches from warmness 3 to 4 mins, or till butter and sugar are melted and bubbly. Watch cautiously and do no longer permit crust burn. Cool pie barely. Serve warm or at room temperature.

Notes :

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