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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persimmon Pie
Persimmon Pie and Crust ingredients:
Ingredients for filling:
* 5 ripe persimmons
* 1/2 cup coconut milk full fat
* 1/4 cup maple syrup or honey
* 1 teaspoon vanilla extract
* 1 teaspoon cinnamon
* 1 teaspoon pumpkin pie spice
* 1 teaspoon ginger juice
Pie Crust Ingredients:
* 1 1/2 cups almond flour
* 2 Tablespoons coconut flour
* 1/4 cup unsweetened apple sauce
* 3 Tablespoons maple syrup
* 1 teaspoon vanilla extract
* 2 pinches sea salt
Coconut whipping cream:
* 1 can of heavy cream coconut milk
* 1 tsp vanilla extract
* 1 to 2 Tbs of maple syrup
(Make sure you have your coconut milk refrigerated the night before, because it fluffs up during whipping easier that way).
Have pie pan with parchment paper, a rolling pin, a grater and a food processor ready. Preheat the oven to 350. Next, make the crust by mixing dry ingredients and then adding wet ingredients and stir until it forms into a ball.
Place the ball of dough onto a sheet of parchment paper that’s larger than the radius of the pie pan. Squish out the dough with your hands and fingers into a flat circle shape and cover with another sheet of parchment paper. Use a rolling pin to get it spread out an inch wider than the pie pan.
Carefully lift both the bottom and top parchment paper with the dough in it as you scoot the pice pan underneath at the bottom to be centered in the radius of the dough. Push the parchment paper and dough into the pie pan, so that the parchment paper lines the bottom of the pie pan. Next, gently lift off the top layer of parchment paper.
Begin redistributing the dough on the edges of the pie pan where some areas seem to thick or too thin. Next, cut away the excess parchment paper around the dough and pan and begin to shape the edges the way you like, either with a fork or with your fingers. Place in the oven and time the pre-baking for just 10 minutes.
Meanwhile, start your filling. Peel the ginger and grate it in the smaller holes of the grater on top of a plate or wide bowl. Once finished, use a mesh strainer over a cup or ramekin to press the shredded ginger over it and to squeeze the juice out of the fibers. This should make more than the needed tsp of ginger.
Next, peel your persimmons and cut them into pieces so that you can easily purée them in the food processor. Once you have your persimmon pieces in the food processor, place remaining ingredients for the filling over them and blend until smooth.
The pie crust should be cooling and out of the oven by now, so you can go ahead and pour your persimmon filling into the pie crust. The oven is still on 350, so time your pie for 30 minutes. Once the timer goes off, remove from the oven and allow to cool while you make whipping cream from the coconut cream.
Get your heavy coconut cream out of the fridge and place in the food processor, add your tsp vanilla and 1 or 2 TBS of maple syrup and blend. This should take less than a minute to make the coconut cream stiff and fluffy. Don’t whip it too much or it will turn into a buttery lumpy mess. If you have a hand held blender, than keeping an eye on it will be easier to see how it whips up quite quickly.
Now, serves and enjoy.
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