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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
- ½ teaspoon ground cinnamon
- ½ cup white sugar
- ¼ teaspoon salt
- 2 cups half-and-half cream
- 1 cup persimmon pulp
- 2 tablespoons butter, melted
- 1 teaspoon lemon juice
Directions
Step 1
Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
Step 2
Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
Step 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.
Editor’s Note:
For this recipe, look for ripe Hachiya persimmons, which are oblong like peaches, rather than the flatter Fuyu type.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 322 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat8g | 42% |
| Cholesterol77mg | 26% |
| Sodium253mg | 11% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber1g | 5% |
| Total Sugars13g | |
| Protein5g | |
| Vitamin C20mg | 101% |
| Calcium83mg | 6% |
| Iron2mg | 9% |
| Potassium203mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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