This super-simple Persimmon Pie—aSouthern favorite—has a rich, creamy texture with a minimum amount of fat. A scoop of pomegranate ice cream completes this unusual and beautiful dessert.
Get recipe for Light and Flaky Crusts.
Recipe Ingredient Details:
4 medium persimmons
1 teaspoon lemon juice
1 large egg
1 egg white
1/2 cup unrefined cane sugar
1/4 teaspoon salt
1-1/2 cups low-fat or whole milk
1 Light and Flaky Crust (unbaked)
Preheat oven to 450°F. Quarter and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth.
In a medium bowl, beat together whole egg, egg white, and unrefined cane sugar. Stir in salt, milk, and persimmon pulp. Refrigerate for 5 minutes.
On a lightly floured surface, roll out pastry disk to make a 12-inch round. Fit into a 9-inch pie plate. Trim edge, fold under and flute decoratively.
Pour filling into crust. Bake for 10 minutes at 450°F, then reduce heat to 350°F. Continue baking for 30 minutes, or until filling is set and crust is golden. Cool on rack and serve warm or at room temperature.
Recipe Additional Notes:
PER SERVING: Calories 257,Fat 8,Perfat 26,Cholesterol 46,Carbo 43,Protein 5,Fiber N/A,Sodium N/A
Fri, 2002-11-01 18:15