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| Persimmon Pie |
"This pie has a creamy texture, and it is easy to make. Serve with whipped cream, if desired."
Ingredients :
- 1 recipe pastry for a 9 inch single crust pie
- 2 eggs
- 1/2 teaspoon ground cinnamon
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 2 cups half-and-half cream
- 1 cup persimmon pulp
- 2 tablespoons butter, melted
- 1 teaspoon lemon juice
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H25M |
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- Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
- Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
- Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.
Notes :
- For this recipe, look for ripe Hachiya persimmons, which are oblong like peaches, rather than the flatter Fuyu type.
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