Best Persimmon Pie Raw Vegan Recipes

AMERICAN PERSIMMON PIE

American Persimmon Pie image

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

Ingredients

2 cups persimmon pulp
1 egg, well beaten
1 cup milk
1/2 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
1 pie crust, unbaked

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.

PERSIMMON PIE

Persimmon Pie image

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

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

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