How To make Persimmon Cream Pie
1 10-inch buttery pie crust
FILLING:
1 1/2 c persimmon pulp; (5-6 fruits)
1 1/2 c cream
2 tb flour
1 c sugar
2 tb unsalted butter; melted
4 egg yolks
1 egg; whole
1 ts vanilla extract
STICKY PECAN PRALINE CRUMBLE:
2 c pecan halves or pieces
1 c sugar
1/4 c water
1/8 ts cream of tartar
For best results, persimmons must be riper than you think they are. They ripen best at room temperature, points up -- no bags, no ripening bowls. When they look rotten, shriveled, and feel like there's jelly under their skins, they're ready. This can take weeks.
PERSIMMON FILLING: Set oven rack in the center of the oven and preheat oven to 450'F. 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. Pour filling into pie shell. Top with a handful (about 1/2 cup) of praline crumble.
Bake 10 minutes at 450'F. Reduce heat to 350'F and bake 50 minutes to 1 hour more. Rotate pie if crust begins to overbrown, or cover rim
with a foil strip. Filling will nearly boil when done.
FOR STICKY PECAN PRALINE CRUMBLE: Toast pecans on a cookie sheet at 350'F about 10 to 15 minutes, tossing them a few times. (Nuts 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 form on the sides of the pan, cover the pan for 30 seconds or as long as 5 minutes so steam rinses off the sides.) When the sugar darkens, you may swirl the pan to even the color. As caramel turns the color of light hay, remove from heat. Don't let the caramel get too dark, or the sugar will be too brittle to crumble, and it will snap instead.
Using a wooden spoon, stir in toasted nuts, mixing to coat them very well. Spread caramel-coated nuts out on the buttered cookie sheet, cool 1 hour, then chop coarsely with a knife (a food processor causes the caramel to stick and clump).
You can store the surplus in a tightly covered jar at room temperature for three months.
Source: "Gooey Desserts" by Elaine Corn
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How To make Persimmon Cream Pie's Videos
Persimmon Creme Pie! | کرم پای خرمالو
Persimmon Creme Pie! | کرم پای خرمالو
A delicious creme pie, and it's in the shape of persimmon!
سلام و وقت بخیر دوستان عزیز،
برای تهیه این پای یا تارت خوشمزه حتما باید از خرمالوی سخت استفاده کنید تا هنگام پخت خیلی آب نیاندازد و وقتی برش دادید با دستمال کاغذی خشک کنید.
امیدوارم درست کنید و خوشتان بیاید، چون واقعا خوشمزه و متفاوت است
تشکر از همراهی تان
Persimmon Tart | Vegan autumn recipe for an easy tart with ripe persimmons!
Autumn baking means pumpkin and persimmon! Here is a vegan autumn recipe for an easy tart with ripe persimmons, and a little bit of pumpkin for texture. I love the color and consistency of this persimmon pie.
I really hope you're going to enjoy this recipe and share it with your friends and family!
Recipe for a 24-cm cake tin
Ingredients for shortcrust pastry:
200g flour
60g almond flour/plain flour
80g brown sugar
60g water
60g light tasting oil
pinch salt
1 tsp baking powder
zest of 1 lemon
1 tsp vanilla extract (optional)
Ingredients for filling:
700g persimmon (about 4 medium)
130g cooked pumpkin
4 dates
juice of ½ lemon
1 tsp cinnamon/mixed spices
1 tsp vanilla extract
Music: bensound.com
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Homemade Persimmon Jam!
Today we're trying out a persimmon recipe! My family usually doesn't cook them but we had TONS of them and I wanted to see how it would taste as a jam so I followed the following recipe from:
Ingredients:
• 6 very ripe persimmons (peeled, I think mine are Fuyu persimmons)
• 1 cup sugar
• 1 lemon (that's been juiced)
• 2 tablespoons water
• 1 tablespoon cornstarch
Instructions:
1.Puree/mash persimmons with sugar and in a pot turn it to medium-high heat. Stir occasionally for 15 mins. (People have recommended to boil longer to reduce water content or it will end up watery like the final product, then you won't have to add cornstarch either apparently)
2.Mix cornstarch & water until dissolved. Then mix with lemon juice.
3.Turn pot to low-medium heat & add in the lemon-cornstarch-water. Leave for 15 mins.
4.Turn off heat and leave until room temperature, then pour into 500mL mason jar & store in fridge for about 10 days.
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Persimmon Pie
Easy persimmon pie recipe!
Persimmon Cream Pie (vegan, raw) ~ Take 3
MD Vegan processing almonds with dates and cinnamon into a sticky dough, pressing in the bottom of a springform, filling with persimmons blended with cashews and coconut oil, topping with pomegranate seeds.
For How to see a Pomegranate, go to:
Persimmon Pudding Recipe
A moist and chewy spiced pudding cake made from the delicious persimmon fruit. A perfect fall and winter dessert.
Full recipe details: