I have always been a fan of the sweet-sour-spicy flavour commonly found in Mexican candies and treats, like chamoy sauce. After making a disappointing mock apple pie using jicama, I thought, why not make a pie with flavours that specifically complement jicama rather than trying to use it like an apple? Jicama is commonly dipped into chamoy sauce as a treat in Mexico, so I decided to try and make it into a pie that pays homage to that flavour combination. I am pretty darn proud of the results.
Bear in mind, there are a lot of weird ingredients in this that might require special orders on Amazon, but if you like the jicama-chammy flavour combo, it'll be worth it!
Keto Jicama Chamoy Custard Pie Recipe
- One Keto coconut-cashew crust
- 4 cups jicama, chopped
- 3 tablespoons gold erithrytol monk fruit sweetener
- ⅓ cup avocado oil
- 3 tablespoons lemon juice, freshly squeezed
- 1½ tablespoons lemon zest
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg, (freshly grated if possible)
- ¼ teaspoon cardamom powder
- ½ teaspoon fine sea salt
- 1 cup keto cranberry-rhubarb chamoy sauce
- ¼ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- 2 large eggs
- ½ cup coconut cream (*May sub heavy cream if nor avoiding dairy.)
- 1 teaspoon brandy extract
Prepare the keto coconut cashew crust. Set aside and allow to cool completely. Meanwhile, combine chopped jicama and with avocado oil, golden sweetener, lemon zest and spices in a large pot. Cook over medium heat, stirring frequently for 7-8 minutes. Stir in lemon juice, cover and cook for another, stirring regularly, 8-10 minutes, or until jicama has softened.
Preheat oven to 350F. At end of cooking, remove jicama mixture from heat then stir in chamoy sauce and glucomannan until distributed throughout.
In a small bowl, beat the eggs then whisk in the coconut cream and brandy extract. Pour the jicama rhubarb chamoy filling into the prepared crust, then pour the egg custard mixture overtop.
Bake in preheated oven for 30-35 minutes or until the custard appears set. Give the pie a nudge on the side to check. If the custard is still jiggly in the middle, put it back in for longer.
When the custard is set, remove from oven. Transfer the pie to a cooling rack and allow to cool to room temperature. Put in the fridge, uncovered, for at least 4 hours before serving, preferably overnight. Sprinkle freshly grated nutmeg overtop of the pie then cut and serve with a dollop of whipped cream or coconut cream.
Did you make this keto jicama chamoy custard pie recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)