Jicama Pie

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

1. 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
2. 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.
3. Mix the cooked jicama with the custard mixture.
4. 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.

jicama, sherry, water, white sugar, allpurpose, salt, egg yolks, milk, ground cinnamon, butter, pie crust, butter, white sugar, ground cinnamon

Taken from www.allrecipes.com/recipe/12647/jicama-pie/ (may not work)