Classic American Persimmon Pie
Indulge in the sweet and custardy goodness of Classic American Persimmon Pie, a time-honored dessert that celebrates the rich, honey-like flavor of perfectly ripe persimmons. This delightful pie hails from the heart of American cooking, specifically the rustic kitchens of the Mississippi Valley. With its smooth filling and flaky crust, this pie offers a unique twist on traditional fruit desserts. Serve it chilled, adorned with a sprinkle of powdered sugar or a scoop of vanilla ice cream, for a comforting and nostalgic treat that evokes the warmth of home-cooked meals. Ideal for gatherings, holidays, or simply as a special dessert to savor with friends and family.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
persimmon pulp
2 cups (ripe and mashed)
egg
1 (well beaten)
milk
1 cup (whole or preferred type)
sugar
1/2 cup (granulated)
salt
1/8 teaspoon (fine sea salt)
cornstarch
1 tablespoon (for thickening)
pie crust
1 (unbaked, homemade or store-bought)
Instructions
1
Preheat your oven to 450°F (230°C).
2
In a large mixing bowl, combine the ripe persimmon pulp, well-beaten egg, and milk. Stir until well integrated.
3
In a separate bowl, whisk together the sugar, salt, and cornstarch until combined.
4
Gradually add the dry mixture to the persimmon mixture, stirring gently to avoid lumps.
5
Carefully pour the filling into the unbaked pie crust, smoothing the top with a spatula.
6
Bake in the preheated oven at 450°F (230°C) for 10 minutes.
7
After 10 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 50 to 60 minutes, or until the filling is set and the top is lightly golden.
8
Remove the pie from the oven and allow it to cool at room temperature.
9
Serve chilled or at room temperature, garnished with lightly sweetened whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic American Persimmon Pie?
It is a traditional American dessert known for its sweet, custardy texture and the rich, honey-like flavor of ripe persimmons.
Where did this pie recipe originate?
This pie hails from the heart of American cooking, specifically the rustic kitchens of the Mississippi Valley.
What are the main ingredients for the filling?
The main filling ingredients include persimmon pulp, a well-beaten egg, milk, sugar, salt, and cornstarch.
How much persimmon pulp is needed?
The recipe calls for 2 cups of ripe and mashed persimmon pulp.
How should the egg be prepared?
The single egg should be well beaten before being added to the mixture.
What kind of milk should I use?
You can use one cup of whole milk or your preferred type of milk.
What type of sugar is recommended?
The recipe uses 1/2 cup of granulated sugar.
Is there salt in the recipe?
Yes, the recipe requires 1/8 teaspoon of fine sea salt.
What is the role of cornstarch in this recipe?
One tablespoon of cornstarch is used to help thicken the custard filling.
What type of pie crust is used?
The recipe requires one unbaked pie crust, which can be either homemade or store-bought.
At what temperature should the oven be preheated?
The oven should be preheated to 450 degrees Fahrenheit (230 degrees Celsius).
How long does the pie bake at the initial high temperature?
The pie bakes at 450 degrees Fahrenheit for the first 10 minutes.
What temperature should the oven be lowered to after 10 minutes?
After the initial 10 minutes, reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the pie bake at 350 degrees Fahrenheit?
It should bake for an additional 50 to 60 minutes at the lower temperature.
How do I know when the pie is done?
The pie is finished when the filling is set and the top is lightly golden.
Should the pie be served hot?
The pie is best served chilled or at room temperature.
What are recommended toppings for this pie?
Recommended toppings include powdered sugar, lightly sweetened whipped cream, or a scoop of vanilla ice cream.
Is this recipe suitable for holidays?
Yes, it is a traditional holiday dessert and is ideal for gatherings.
How do I combine the dry and wet ingredients?
Gradually add the sugar, salt, and cornstarch mixture to the persimmon pulp mixture, stirring gently to avoid lumps.
What tool should I use to smooth the filling?
You should use a spatula to smooth the top of the filling once it is in the crust.
What is the total number of ingredients?
There are 7 ingredients in this recipe.
How should the pie be cooled?
The pie should be allowed to cool at room temperature after being removed from the oven.
What does the persimmon flavor resemble?
The flavor is described as rich and honey-like.
What is the texture of the pie?
The pie has a smooth, custardy filling and a flaky crust.
Is this considered comfort food?
Yes, it is a nostalgic treat that evokes the warmth of home-cooked meals.
Can I use a different type of salt?
While the recipe suggests fine sea salt, any standard table salt can generally be used in the same quantity.
Do I need to cook the persimmons before mashing them?
The recipe calls for ripe and mashed pulp; typically, very ripe persimmons are soft enough to mash without cooking.
Is this recipe considered difficult?
With only 7 ingredients and straightforward mixing steps, it is a relatively simple dessert to prepare.
Can I use a pre-baked crust?
No, the instructions specify using an unbaked pie crust.
What tags are associated with this recipe?
Tags include persimmon, pie, dessert, American, traditional, holiday, baked, sweet, and comfort food.