Sweet persimmon pie
A delightful dessert featuring the unique flavor of ripe persimmons in a sweet and creamy pie filling, nestled in a flaky crust.
Instructions
- 1
- 2
- 3
Prepare the Crust
- Preheat the oven to 190°C (375°F).
- Line a 9-inch pie dish with your favorite pie crust.
- Prick the bottom of the crust with a fork and bake it in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and set aside.
- Prepare the Crust
- Preheat the oven to 190°C (375°F).
- Line a 9-inch pie dish with your favorite pie crust.
- Prick the bottom of the crust with a fork and bake it in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and set aside.
- Prepare the Filling
- Peel and dice 3-4 ripe persimmons, removing any seeds if present.
- In a mixing bowl, combine the diced persimmons with granulated sugar, all-purpose flour, ground cinnamon, and a pinch of salt. Mix until well combined.
- In a separate bowl, beat 2 eggs and mix in heavy cream. Pour this mixture over the persimmon filling and stir until evenly coated.
- Assemble and Bake
- Pour the persimmon filling into the pre-baked pie crust.
- Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Once baked, remove the pie from the oven and let it cool completely before slicing and serving.
- Serve and Enjoy
- Slice the sweet persimmon pie and serve it either warm or chilled, optionally topped with whipped cream or vanilla ice cream.
Recipe notes
- Make sure to use ripe persimmons for the filling, as they will provide the best flavor and texture.
- Feel free to adjust the sweetness of the pie by increasing or decreasing the amount of sugar according to your taste preferences.
- You can add a splash of vanilla extract or a pinch of nutmeg to the filling for added flavor.
- Store any leftover pie in the refrigerator, tightly covered, for up to 3 days.
- This pie can also be made with other varieties of persimmons, but be sure to adjust the sugar accordingly based on the sweetness of the fruit.
Ingredients
Serves 8 people
Measurement system
For the Pie Crust:
- 1 20-25 cm pie crust (store-bought or homemade)
For the Filling:
- 3-4 ripe persimmons, peeled and diced
- 100 grams granulated sugar
- 30 grams all-purpose flour
- 5 grams ground cinnamon
- Pinch of salt
- 2 large eggs
- 240 ml heavy cream