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Ingredients

1 jicama, peeled and shredded ½ cup sherry ½ cup water ¾ cup white sugar 6 tablespoons all-purpose flour ¼ teaspoon salt 3 egg yolks 2 cups milk 1 teaspoon ground cinnamon 1 ½ tablespoons butter 1 (9 inch) pie crust, baked and cooled 1 tablespoon butter 2 teaspoons white sugar ¼ teaspoon ground cinnamon

Nutrition Info

305.7 calories carbohydrate: 44.5 g cholesterol: 91.2 mg fat: 11.8 g fiber: 4.5 g protein: 4.9 g saturatedFat: 5.3 g servingSize: - sodium: 517.3 mg sugar: 23.4 g transFat: : - unsaturatedFat: : -

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.

1 - 9 inch pie

This pie is sweet, creamy and crunchy. In one word, different. Worth the effort.