Jicama Pie: A Surprisingly Delicious and Healthy Dessert Recipe

Are you looking for a unique and delicious pie that’s also relatively healthy? Look no further than jicama pie! This unexpected dessert is a delightful twist on traditional pies, offering a subtly sweet and slightly crunchy filling that’s sure to impress. Jicama, also known as Mexican turnip, is a root vegetable that’s low in calories and high in fiber, making it a guilt-free indulgence. This article will guide you through the steps to create a truly remarkable jicama pie, from selecting the perfect jicama to achieving a perfectly golden crust.

What is Jicama?

Before we dive into the recipe, let’s take a closer look at jicama. Jicama (pronounced HEE-kuh-muh) is a round, brown-skinned root vegetable with a crisp, white flesh. It has a mild, slightly sweet flavor that’s often compared to a cross between an apple and a potato. Jicama is native to Mexico and is widely used in Mexican cuisine, often eaten raw in salads, slaws, and with dips. It’s also a great addition to stir-fries and other cooked dishes. What makes jicama particularly appealing is its nutritional profile: it’s low in calories, high in fiber, and a good source of vitamin C and potassium.

Why Jicama Works in Pie

You might be skeptical about using jicama in a pie, but its unique texture and flavor make it an ideal ingredient. When cooked, jicama retains some of its crispness, providing a pleasant contrast to the soft, custardy filling. Its mild sweetness allows it to blend well with other flavors, such as cinnamon, nutmeg, and ginger, creating a warm and inviting dessert. Furthermore, using jicama offers a healthier alternative to traditional pie fillings that are often loaded with sugar and unhealthy fats.

The Ultimate Jicama Pie Recipe

This recipe provides detailed instructions to create a delectable jicama pie that will be a hit at your next gathering. We’ll cover everything from preparing the crust to baking the perfect pie.

Ingredients:

For the Crust:

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
* 1/4 cup cold vegetable shortening, cut into small pieces
* 4-6 tablespoons ice water

For the Filling:

* 4 cups peeled and finely diced jicama (about 2 medium jicamas)
* 1/2 cup granulated sugar
* 1/4 cup packed light brown sugar
* 1/4 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
* 2 tablespoons unsalted butter, cut into small pieces
* 2 tablespoons lemon juice
* 1 teaspoon vanilla extract
* 1 egg, beaten (for egg wash)
* Turbinado sugar, for sprinkling (optional)

Equipment:

* 9-inch pie plate
* Mixing bowls
* Food processor or pastry blender
* Rolling pin
* Measuring cups and spoons
* Baking sheet

Instructions:

1. Prepare the Pie Crust:

* Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt.
* Cut in the fat: Add the cold butter and shortening to the flour mixture. Using a food processor or pastry blender, cut the fat into the flour until the mixture resembles coarse crumbs. If using a food processor, pulse until the desired consistency is achieved. Be careful not to over-process.
* Add ice water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Do not over-mix; the dough should be slightly shaggy.
* Form the dough: Turn the dough out onto a lightly floured surface. Gently form it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
* Roll out the crust: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to the pie plate. Trim the edges of the dough, leaving a 1-inch overhang. Fold the overhang under and crimp the edges to create a decorative crust.
* Pre-bake the crust (optional): For a crispier bottom crust, you can pre-bake it. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden. Let cool completely before adding the filling. This step is recommended if your filling is particularly juicy.

2. Prepare the Jicama Filling:

* Combine dry ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, cloves, and salt. Whisk to combine thoroughly.
* Add the jicama: Add the diced jicama to the bowl and toss to coat evenly with the sugar mixture. Ensure that all the jicama pieces are well coated. This helps to draw out some of the moisture from the jicama and create a richer flavor.
* Add butter, lemon juice, and vanilla: Sprinkle the butter pieces over the jicama mixture. Add the lemon juice and vanilla extract. Gently toss to combine. The lemon juice adds a touch of brightness and acidity, balancing the sweetness of the pie.

3. Assemble and Bake the Pie:

* Pour filling into crust: Pour the jicama filling into the prepared pie crust, distributing it evenly. Make sure the jicama pieces are spread throughout the crust. If you pre-baked the crust, be extra careful while filling.
* Egg wash (optional): Brush the edges of the crust with the beaten egg. This will give the crust a beautiful golden-brown color and a glossy finish. Sprinkle with turbinado sugar, if desired, for added sweetness and crunch.
* Bake the pie: Place the pie on a baking sheet (this helps to catch any drips). Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with foil or use a pie shield. Rotate the pie halfway through baking to ensure even browning.
* Cool completely: Remove the pie from the oven and let it cool completely on a wire rack before serving. This allows the filling to set properly. It is very important to let the pie cool completely, otherwise the filling will be runny.

4. Serving:

* Once the pie has cooled completely, it’s ready to serve. You can enjoy it as is, or add a dollop of whipped cream or a scoop of vanilla ice cream. Jicama pie is delicious served warm or cold. Store any leftovers in the refrigerator.

Tips for the Perfect Jicama Pie

* Choose the right jicama: Look for firm, heavy jicamas with smooth, unblemished skin. Avoid jicamas that are soft or have any signs of bruising.
* Dice the jicama evenly: Evenly diced jicama will ensure that the pie cooks evenly and the texture is consistent.
* Don’t over-mix the crust: Over-mixing the crust will result in a tough pie crust. Mix the dough just until it comes together.
* Chill the dough: Chilling the dough allows the gluten to relax, resulting in a more tender crust.
* Use cold butter and shortening: Cold fat is essential for creating a flaky pie crust. Make sure the butter and shortening are well chilled before using them.
* Pre-bake the crust (optional): Pre-baking the crust will help prevent a soggy bottom crust, especially if your filling is very juicy.
* Protect the crust edges: If the crust starts to brown too quickly, cover the edges with foil or use a pie shield.
* Let the pie cool completely: Letting the pie cool completely allows the filling to set properly, preventing a runny pie.

Variations and Adaptations

* Add other fruits: You can add other fruits to the jicama filling, such as apples, pears, or cranberries. These fruits will complement the mild sweetness of the jicama and add more complexity to the flavor.
* Use different spices: Experiment with different spices, such as cardamom, allspice, or mace. These spices will add a unique flavor to the pie.
* Add nuts: You can add chopped nuts to the filling or sprinkle them on top of the pie. Pecans, walnuts, or almonds would be delicious additions.
* Make a crumb topping: Instead of a traditional pie crust, you can use a crumb topping. Combine flour, sugar, butter, and oats to create a crumbly mixture. Sprinkle the crumb topping over the jicama filling before baking.
* Make mini pies: Instead of a large pie, you can make individual mini pies using muffin tins or small pie plates. Adjust the baking time accordingly.
* Vegan Jicama Pie: Substitute butter with a vegan butter alternative and shortening with a vegan shortening. You can also use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes) instead of the egg wash. Ensure your sugar is vegan-friendly as some brands use bone char in the refining process. Consider a pre-made vegan pie crust to simplify the process.
* Gluten-Free Jicama Pie: Use a gluten-free pie crust recipe, or purchase a pre-made gluten-free crust. Ensure that the flour used in the filling is also gluten-free (e.g., a gluten-free all-purpose blend). Adjust the liquid as needed, as gluten-free flours can absorb more or less liquid than wheat flour.

Nutritional Benefits of Jicama Pie

While pie is generally considered a dessert, jicama offers a healthier twist. Jicama is low in calories and high in fiber, which can help you feel full and satisfied. It’s also a good source of vitamin C, an antioxidant that supports the immune system. Using less sugar than a traditional pie filling and opting for whole wheat crust can further enhance the nutritional value.

Here’s a breakdown of the potential nutritional benefits:

* Lower in Calories: Compared to pies with richer fillings, jicama pie tends to be lower in calories due to the jicama itself and the potential for reduced sugar content.
* High in Fiber: Jicama is an excellent source of dietary fiber, promoting digestive health and helping to regulate blood sugar levels.
* Vitamin C: Jicama is a good source of Vitamin C, which is essential for immune function and overall health.
* Potassium: Jicama contains potassium, an important mineral that helps regulate blood pressure.
* Antioxidants: Jicama contains antioxidants that help protect the body against damage from free radicals.

Disclaimer: The nutritional information can vary significantly depending on the specific ingredients used and portion sizes. Consult a registered dietitian or nutritionist for personalized dietary advice.

Serving Suggestions and Pairings

Jicama pie is a versatile dessert that can be enjoyed in various ways. Here are a few serving suggestions and pairings:

* Whipped Cream or Ice Cream: A classic pairing! A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the warm spices and slightly sweet flavor of the jicama pie.
* Caramel Sauce: Drizzle a homemade or store-bought caramel sauce over the pie for an extra touch of sweetness and indulgence.
* Nutty Topping: Sprinkle chopped pecans or walnuts over the pie for added texture and flavor.
* Coffee or Tea: Jicama pie pairs well with a warm cup of coffee or tea. The subtle spices and sweetness complement the beverages perfectly.
* Sparkling Wine: For a more sophisticated pairing, serve jicama pie with a glass of sparkling wine or champagne. The bubbles and acidity will cut through the richness of the pie.

Making Jicama Pie Ahead of Time

Jicama pie can be made ahead of time, which is a great option if you’re preparing for a special occasion. Here’s how to do it:

* Make the crust ahead: The pie crust can be made up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Alternatively, you can freeze the crust for up to 2 months. Thaw it in the refrigerator overnight before using.
* Prepare the filling ahead: You can prepare the jicama filling a day in advance. Store it in an airtight container in the refrigerator. Add the lemon juice just before assembling the pie to prevent the jicama from browning.
* Assemble the pie ahead: Assemble the pie completely, but do not bake it. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Bake the pie according to the recipe instructions just before serving. You may need to add a few extra minutes to the baking time.
* Bake the pie ahead: Bake the pie completely and let it cool to room temperature. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. Reheat the pie in a preheated oven at 350°F (175°C) for 15-20 minutes before serving.

Conclusion

Jicama pie is a surprisingly delicious and healthy dessert that’s perfect for any occasion. With its unique flavor, satisfying texture, and nutritional benefits, this pie is sure to become a new favorite. Whether you’re looking for a healthier alternative to traditional pies or simply want to try something new, this recipe is a must-try. So, gather your ingredients, follow the steps, and enjoy a slice of this delightful jicama pie!