Best Persimmon Cream Pie Recipes
PERSIMMON PIE
This pie has a creamy texture, and it is easy to make. Serve with whipped cream, if desired.
Provided by MARBALET
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
- Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
- 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.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 35.5 g, Cholesterol 76.5 mg, Fat 18.7 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 8.4 g, Sodium 252.6 mg, Sugar 12.7 g
FUYU PERSIMMON PIE
Most persimmon pies are made as a custard pie with persimmon pulp. This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and not the astringent Hachiyas (large and acorn shaped).
Provided by Amanda123
Categories Desserts Pies Fruit Pie Recipes
Time 3h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
- Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
- Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.
Nutrition Facts : Calories 537.7 calories, Carbohydrate 87.1 g, Cholesterol 24.4 mg, Fat 22.1 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 8.9 g, Sodium 198.5 mg, Sugar 20.9 g
PERSIMMON CREAM PIE
Persimmons are common in Indiana where I grew up but I never really ate a persimmon, or anything made of persimmons, until I lived in California. My family just did not have one persimmon recipe among them. Lucky for me friends in California did. Here is a recipe given to me back in the 1990's by a friend. The time I estimated...
Provided by Kathie Carr
Categories Pies
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. For best results persimmons must be very ripe. They ripen best at room temperature, points up. Do not use bags or ripening bowls. When they look almost bad, beginning to wrinkle, and they feel like there is jelly under the skin, they are finally ready. Think of an over-ripe banana. This can take a long time if they are picked under-ripe as many are in the supermarket.
- 2. FOR STICKY PECAN PRALINE CRUMBLE: Toast pecans on a cookie sheet at 350 degrees about 10 to 15 minutes, stirring them several times during baking. (Pecans will start to smell toasted when they need to come out of the oven.) Butter another cookie sheet and set aside. In a heavy saucepan, bring sugar, water, and cream of tartar to a boil over medium-high heat. (If crystals begin to form on the sides of the pan, cover the pan for 30 seconds or up to 5 minutes so steam cleans off the sides of the pan.) When the sugar darkens, you may swirl the pan to help even the color. When caramel turns a light brown (or dark tan), remove from heat. Don't let the caramel get too dark, or the topping will be spoiled. Using a wooden spoon, stir the toasted nuts into the caramel, mixing to coat well. Spread caramel coated nuts on the buttered cookie sheet and allow to cool for 1 hour. When completely cool chop pecans coarsely with a knife (a food processor won't work well with this sticky mixture). You can store any extras in a tightly covered jar at room temperature for up to three months. This topping is good sprinkled on a frosted cake or unbaked muffins as well as this pie.
- 3. FOR PERSIMMON FILLING: Put the oven rack in the center of the oven and preheat oven to 450 degrees. Scoop persimmon pulp out of skins, discarding seeds and leaves. Puree pulp in a food processor or blender. Whisk together cream, flour, sugar, and melted butter. Beat together the yolks, the whole egg, and the vanilla and whisk into cream mixture. Fold in persimmon pulp and salt. Pour filling into pie shell.
- 4. Top with 1/2 cup of praline crumble. Bake 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake 50 minutes to 1 hour more. If the pie crust begins to get too brown cover the edges with foil strips. Filling will almost boil when done. Cool pie before serving. Good with whipped topping.
- 5. NOTE: You can make this recipe without the Praline Crumble Topping and just use Cool Whip to top it. However, the STICKY PECAN PRALINE CRUMBLE is very good! And it really makes this recipe so much better.
AMERICAN PERSIMMON PIE
Persimmons are best eaten very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Mix persimmon pulp, egg and milk.
- Mix dry ingredients together and add to first mixture.
- Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
- Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.
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