Easy Persimmon Pie

Name: Easy Persimmon Pie
Ingredients: 1 shortcrust pastry crust; 1 2/3 cups ripe persimmons, peeled and pureed; 1 (14 ounce) can evaporated milk; 2 eggs; 1/2 teaspoon ground cinnamon; 2 pinches ground ginger; 1 pinch ground nutmeg; 1 pinch salt

8 ingredients

4 steps

Ingredients

1 shortcrust pastry crust
1 2/3 cups ripe persimmons, peeled and pureed
1 (14 ounce) can evaporated milk
2 eggs
1/2 teaspoon ground cinnamon
2 pinches ground ginger
1 pinch ground nutmeg
1 pinch salt

Directions

1

Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with the pastry crust. Cover the crust with a sheet of parchment paper and fill with dried beans, lentils, or rice.
2

Blind bake the crust in the preheated oven for 10 minutes. Remove and discard parchment paper and beans.
3

Whisk together persimmon puree, milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour the mixture into the crust.
4

Bake pie in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a skewer inserted near the centre comes out clean, about 45 minutes. Remove from the oven and let cool. Serve cold.