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Jicama Pie



  • 1 (1/2 pound) jicama, peeled and shredded
  • 1/2 cup sherry
  • 1/2 cup water
  • 3/4 cup plus 2 teaspoons granulated sugar, divided
  • 6 tablespoons 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


  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.


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