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
How I Make a Persimmon Pie that melts in your mouth....
PERSIMMON PIE
Ingredients:
3 Eggs
1/2 Cup Sugar
70 Grams Veg.Oil or Melted Butter
180Grams Fresh Milk
300Grams All Purpose Flour
1 Tbsp.Baking Powder
1Cup Persimmon Pulp
TOPPINGS
2 PCS.PERSIMMON SLICE THINLY
2 TBSP.LIGHT BTOWN SUGAR
Procedure:
1)Into a jowl,break 3 eggs and add 1/2 Cup Sugar...Beat till sugar dissolves
2)Add the 180grams of Fresh Milk ,70 grams Oil or Butter
3)Mix the 300 grams Flour and 1 Tbsp. Baking Powder
4)Sieve this into the liquid Mixture
5)When well incorporated,add the 1 Cup persimmon pulp
6)Mix Well
7)Pour this batter into a lined wd paper pan .
8)Bake in Preheated Oven 180 degrees Celsius for 30 to 45 minutes depending on the thickness of the batter.
9) Cool down and serve....
10)ENJOY...
Persimmon Cream Pie Mandala 3
Diviana Alchemy mandala pie decorating. Visit for more. Julia Corbett is author of Sweet & Raw Pie Mandalas, a superfood dessert recipe book.
How to Make Persimmon Bread | rachel republic
I hope you enjoy this recipe for a super moist and super delectable persimmon bread! It's easy, quick, and delicious! I gave these loaves to neighbors and friends during the holiday season.
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How we make wild foraged persimmon pudding! #foraging #wildfood #persimmonfruit
How to Make Persimmon Pie | rachel republic
I had an abundance of persimmons in the past couple of weeks so I decided to bake some persimmon pie! This recipe is super moist and tasty– enjoy!
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Raw Persimmon Cream Pie Mandala
Diviana Alchemy recipe for raw persimmon cream pie, part 2. Visit for more.