Ingredients with Measurements:
- 2 cups of Texas persimmon pulp
- 1 cup of sugar
- 1 tablespoon of lemon juice
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 3 eggs
- 1 cup of evaporated milk
- 1 unbaked 9-inch pie crust
Special Equipment Needed:
- Blender or food processor
- Mixing bowl
- Whisk
- Pie dish
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a blender or food processor, puree the Texas persimmon pulp until smooth.
3. In a mixing bowl, combine the persimmon puree, sugar, lemon juice, cinnamon, nutmeg, and salt. Mix well.
4. Add the eggs to the mixture and whisk until fully incorporated.
5. Gradually pour in the evaporated milk while whisking continuously.
6. Pour the mixture into the unbaked pie crust.
7. Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
8. Remove the pie from the oven and let it cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 315
Fat: 11g
Saturated Fat: 4g
Cholesterol: 85mg
Sodium: 220mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 36g
Protein: 6g
Substitutions for ingredients:
- If Texas persimmons are not available, you can use other types of persimmons or even pumpkin puree as a substitute.
- You can use regular milk instead of evaporated milk, but the texture and flavor of the pie may be slightly different.
Variations:
- Add chopped pecans or walnuts to the filling for extra crunch.
- Top the pie with whipped cream or vanilla ice cream before serving.
- Use a graham cracker crust instead of a traditional pie crust for a different flavor.
Tips and Tricks:
- Make sure the persimmon puree is completely smooth before adding the other ingredients to ensure a smooth filling.
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage Instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the pie on a decorative pie dish or platter. You can also sprinkle some cinnamon or powdered sugar on top for extra flavor and presentation.
Garnishes:
Top the pie with whipped cream, a sprinkle of cinnamon, or a few fresh persimmon slices.
Pairings:
Serve the pie with a cup of coffee or tea for a cozy dessert.
Suggested Side Dishes:
This pie is delicious on its own, but you can also serve it with a side of vanilla ice cream or fresh fruit.
Troubleshooting Advice:
- If the filling is not setting properly, bake the pie for an additional 5-10 minutes until it sets.
- If the crust is burning, cover the edges with foil and reduce the oven temperature to 325°F.
Food Safety Advice:
Make sure to wash the persimmons thoroughly before using them in the recipe. Store the pie in the refrigerator to prevent spoilage.
Food History:
Persimmons have been used in traditional Native American cuisine for centuries. The Texas persimmon is a variety native to Texas and other parts of the southwestern United States.
Flavor Profiles:
This pie has a sweet and slightly tangy flavor with warm spices like cinnamon and nutmeg.
Serving Suggestions:
Serve this pie for Thanksgiving or other fall gatherings for a unique and delicious dessert option.
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