Coconut Custard Pie
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4 eggs
4 tbsp. diet oleo
1 tsp. coconut extract
5 tbsp. flour
8 oz. shredded Jicama sweetener = 1/2
c. sugar
1 3/4 c. water
1 1/2 tsp. vanilla
2/3 c. dry milk
2 slices dry bread
Dash of salt
Combine all ingredients in blender, except Jicama. Fold in Jicama and pour into crust lined 10 inch pie pan. Bake at 350 degrees for 40 to 45 minutes.
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