This persimmon pie is similar to a pumpkin pie in texture, but features the sweet honey-like flavour of persimmons. Since ripe persimmons are so naturally sweet, this pie doesn't contain any added sugar.
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1 (23cm) shortcrust pastry case
400g ripe persimmons, peeled and puréed
1 (410g) tin evaporated milk
1/2 teaspoon ground cinnamon
1 good pinch ground nutmeg
2 pinches ground ginger
1 good pinch salt
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 220 C / Gas 7.
Cover the pastry case with a sheet of parchment and fill with dried beans, lentils or rice. Blind bake the shortcrust in the preheated oven for 10 minutes. Remove and discard the parchment and beans.
Whisk together the persimmon purée, the milk, eggs, cinnamon, nutmeg, ginger and salt. Pour the mixture into the pastry case.
Bake the pie in the preheated oven for 20 minutes, then reduce the oven temperature to 180 C / Gas 6. Continue baking until a skewer inserted near the centre comes out clean, about 45 minutes. Remove from the oven, let cool, and serve cold.