Delicious Living
Ingredients
  • 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)

Persimmon Pie

Lisa Turner | Delicious Living
  • Serves: 8 people
  • Calories per serving: 257

This super-simple Southern 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.

Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

PER SERVING: Calories 257,Fat 8,Perfat 26,Cholesterol 46,Carbo 43,Protein 5,Fiber N/A,Sodium N/A

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