For a richer flavor, use a high-quality dry sherry. Ensure the jicama is well-drained to prevent a soggy pie. Keep a close eye on the pie while broiling; it can burn quickly. A sprinkle of nutmeg adds a warm complement to the cinnamon. If you don't have sherry, dry white wine or apple juice can be used as a substitute.
Jicama Pie
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING8 People
-
VIEWS13
Discover an unexpectedly delightful dessert with this Jicama Pie. The subtle sweetness of jicama, transformed with sherry and warm spices, creates a creamy, crunchy filling nestled in a flaky crust. This unique pie is a surprising and satisfying treat that's sure to impress.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate45 g
-
Cholesterol91 mg
-
Fiber5 g
-
Protein5 g
-
Saturated Fat5 g
-
Sodium517 mg
-
Sugar23 g
-
Fat12 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
50 mins
Prepare the Jicama: Combine the shredded jicama, sherry, and water in a small saucepan. Bring to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes, or until most of the liquid has evaporated. Drain the jicama thoroughly and set aside. (Time: 50 minutes)
02
Step
15 mins
Make the Custard Base: In a medium saucepan, whisk together 3/4 cup sugar, flour, and salt. In a separate small bowl, beat the egg yolks with 1 cup of milk. Gradually stir the egg yolk mixture into the sugar mixture. Add the remaining 1 cup of milk and 1 teaspoon of cinnamon. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens significantly. Stir in 1.5 tablespoons of butter. Remove from heat and let cool slightly. (Time: 15 minutes)
03
Step
5 mins
Combine Jicama and Custard: Gently mix the cooked and drained jicama with the slightly cooled custard mixture until well combined. (Time: 5 minutes)
04
Step
10 mins
Assemble and Broil the Pie: Pour the jicama custard filling into the pre-baked pie crust. Sprinkle the top lightly with 1/4 teaspoon of ground cinnamon and the remaining 2 teaspoons of sugar. Cut the remaining 1 tablespoon of butter into small pieces and distribute them evenly over the filling. Place the pie under a broiler, about 3 inches from the heat source, and broil for 3 to 4 minutes, or until the butter and sugar are melted and bubbly, and the top is lightly golden. Watch carefully to prevent the crust from burning. (Time: 10 minutes)
05
Step
30 mins
Cool and Serve: Let the pie cool slightly before serving. It can be served warm or at room temperature. (Time: 30 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Briana Emard
Jun 23, 2025I was skeptical about a jicama pie, but it was surprisingly delicious! The texture was great, and the sherry added a lovely depth of flavor.
Timothy Huels
Jun 13, 2025This pie is so unique and different from anything I've ever tasted. My family loved it!
Glen Frami
Jun 12, 2025The recipe was easy to follow, and the results were fantastic. A new favorite in our house!
Jane Crist
May 31, 2025The broiling step is crucial for that perfect bubbly topping. Don't skip it! Just watch it closely.
Richie West
May 29, 2025I added a pinch of nutmeg, as suggested, and it was a wonderful addition. Will definitely make this again.