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Persimmon Pie
Prep
15 mins
Cook
40 mins
Servings
8
Difficulty
Medium
This persimmon pie has become my go to dessert when those beautiful autumn fruits are in season. There's something magical about how the creamy filling brings out the subtle sweetness of fresh persimmons, and honestly, it comes together faster than you'd expect with just 15 minutes of prep. Persimmons are packed with vitamin C and fiber, making this indulgent treat a bit better for you than your average pie. The whole thing bakes in under an hour, so you can have a homemade dessert on the table without spending your whole afternoon in the kitchen. It's simple enough for a weeknight but elegant enough to impress guests at your dinner table.
Ella x
Ingredients
- 11 recipe pastry for a 9 inch single crust pie
- 22 eggs
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ½ cup white sugar½ cup white sugar
- ¼ teaspoon salt¼ teaspoon salt
- 22 cups half-and-half cream
- 11 cup persimmon pulp
- 22 tablespoons butter, melted
- 11 teaspoon lemon juice
Detail level
Instructions
- 1
Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
- 2
Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
- 3
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.
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