Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 25 mins
Servings:
8
Yield:
1 to 9 – inch pie
Ingredients
Directions
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.
For this recipe, look for ripe Hachiya persimmons, which are oblong like peaches, rather than the flatter Fuyu type.
Nutrition Facts (per serving)
| 322 | Calories |
| 19g | Fat |
| 36g | Carbs |
| 5g | Protein |
