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!
Prep:
25 mins
Cook:
30 mins
Total:
55 mins
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
- Sugar: 42g
- :
- Calcium: 136mg
- Calories: 400kcal
- Carbohydrates: 69g
- Cholesterol: 66mg
- Fat: 12g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 1g
- Potassium: 211mg
- Protein: 7g
- Saturated Fat: 5g
- Sodium: 233mg
- Trans Fat: 1g
- Vitamin A: 181IU
- Vitamin C: 1mg
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