Jicama Pie

Ingredients

• 1 (1/2 pound) jicama, peeled and shredded
• 1/2 cup sherry
• 1/2 cup water
• 3/4 cup + 2 teaspoons granulated sugar, divided
• 6 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 egg yolks
• 2 cups milk, divided
• 1 cinnamon stick
• 2 1/2 teaspoons butter, divided
• 1 (9 inch) pie shell, baked and cooled
• 1/4 teaspoon ground cinnamon

Instructions

1. Combine first three ingredients in small saucepan. Bring to boil; reduce heat. Cover and boil gently 45 minutes or until most of liquid has evaporated. Drain well; set aside.
2. Mix 3/4 cup sugar, flour and salt in saucepan. Beat yolks and 1 cup milk in small bowl. Stir into sugar mixture.
3. Add remaining 1 cup milk and cinnamon stick. Stir over medium heat until mixture boils and becomes very thick.
4. Discard cinnamon stick.
5. Add jicama mixture to milk mixture. Cook and stir 1 or 2 minutes longer, until mixture is very thick.
6. Stir in 1 1/2 teaspoons butter.
7. Put mixture into pie shell. Sprinkle with cinnamon and remaining 2 teaspoons sugar.
8. Cut remaining 1 tablespoon butter into small pieces and place over filling.
9. 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.
10. Cool pie slightly.
11. Serve warm or at room temperature.