How to Make Persimmon Pie
Create a luscious fall pie that\'s sweet, silky, and creamy with this step-by-step recipe for persimmon pie!
Servings 6 people
Calories 400kcal
Ingredients
- 2 eggs separated, at room temperature
- ¾ cup light brown sugar firmly packed
- 1 cup persimmon pulp
- ½ tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp salt
- ½ cup condensed milk
- ½ cup whole milk
- 1 pie shell (9-inch), unbaked
Instructions
- Preheat oven to 450 degrees F.
- Beat the egg yolks and combine in a mixing bowl with the sugar, persimmon pulp, cinnamon, nutmeg and salt. Stir in the milks.
- Beat the egg whites until stiff peaks form. Gently fold the egg whites into the persimmon mixture.
- Pile into the pie shell, and bake for 10 minutes at 450 degrees F. Lower heat to 325 degrees F and bake for 30 minutes more. Test for doneness when a knife inserted into pie center comes out clean.
- Serve warm with whipped cream on top, and enjoy!
Nutrition
Calories: 400kcal | Carbohydrates: 69g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 233mg | Potassium: 211mg | Fiber: 1g | Sugar: 42g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg
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