Persimmon pie

    Persimmon pie

    1save
    1hr15min


    1 person made this

    About this recipe: 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.

    Ingredients
    Serves: 8 

    • 1 (23cm) shortcrust pastry case
    • 400g ripe persimmons, peeled and puréed
    • 1 (410g) tin evaporated milk
    • 2 eggs
    • 1/2 teaspoon ground cinnamon
    • 1 good pinch ground nutmeg
    • 2 pinches ground ginger
    • 1 good pinch salt

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 220 C / Gas 7.
    2. 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.
    3. Whisk together the persimmon purée, the milk, eggs, cinnamon, nutmeg, ginger and salt. Pour the mixture into the pastry case.
    4. 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.

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