Jicama Pie

Dessert

Jicama makes this pie a delightfully different one. Jicama is hard to come by (by that name) unless you have a mexican grocery nearby. If not, try your local mexican restaurant, it's a good bet the cook will know where to get some or will let you have what you need. If you absolutely can't find it anywhere, water chestnuts make a viable substitute. Yields: 8 servings

Ingredients/Shopping List
• 1 jicama, peeled and shredded
• ½ cup sherry
• ½ cup water
• 3/4 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

Directions

Combine shredded jicama, sherry and water in a small saucepan. Bring to a boil and reduce heat.

Cover and boil gently 45 minutes, until most of liquid has evaporated. Drain thoroughly and reserve.

Mix 3/4 cup sugar, flour and salt in a medium saucepan. Beat egg yolks and 1 cup milk in a small bowl. Stir well.

Add remaining 1 cup milk and cinnamon. Stir over medium heat until mixture boils and thickens.

Stir in 1 ½ 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. Foil can be placed over the crust (once browned) to keep it from burning. Be very careful in doing this as the filling will be hot and could slosh causing a severe burn.

Cool pie and serve warm or at room temperature.