Allrecipies offers a highly rated jicama pie recipe. To make it, gather 1 jicama (peeled and shredded), 2 cups milk, 1/2 cup sherry, 1/2 cup water, 3 egg yolks and 3/4 cup sugar. Also needed is 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 6 tablespoons flour, 1 9-inch pie crust (baked and cooled), and 1 tablespoon butter, as well as an additional 1 1/2 tablespoons butter, 1/4 teaspoon ground cinnamon and 2 teaspoons sugar.
Combine the jicama with the sherry and water in a saucepan. Allow the mixture to boil, then reduce the heat, cover it and allow it to continue boiling gently until the liquid has evaporated. Drain any remaining fluid.
Combine the 3/4 cup sugar with the flour and salt in another saucepan. Place the egg yolks in a small bowl with 1 cup of milk, beat them, then stir them into the saucepan with the sugar mixture. Add the other cup of milk and 1 teaspoon of cinnamon. Stir the mixture over medium heat until it boils and thickens, then add 1 1/2 tablespoons of butter and stir. Remove the saucepan from the stove and allow the mixture to cool.
Once cooled, mix the custard with the jicama.
Pour the combined mixture into the pre-baked pie crust, then sprinkle it with the remaining 1/4 teaspoon cinnamon and 2 teaspoons sugar. Cut the remaining tablespoon of butter into small pieces, then place them over the filling. Broil the pie until the sugar and butter are fully melted and bubbling, about three to four minutes. Keep an eye on the pie and don't let the crust burn. Allow the pie to cool and serve at room temperature or slightly warm.