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Ingredients
- 2 cups persimmon pulp
- 1 well-beaten egg
- 1 cup whole milk
- 1/2 cup sugar
- pinch of salt
- 1 T cornstarch
- unbaked 9-inch pie crust
Directions
- Preheat the oven to 400 degrees.
- Combine the persimmon pulp, beaten egg and whole milk.
- Mix in the sugar, salt and cornstarch to the liquid mix.
- Stir well and pour into the persimmon mixture.
- Fill the pie crust with the persimmon filling.
- Bake for 10 minutes.
- After 10 minutes, reduce the heat of the oven to 350 and bake for an additional 50 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 10 servings | |
| Calories 110 | |
| Calories from Fat 12 | 11% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 32mg | 1% |
| Potassium 161mg | 5% |
| Total Carbs 24.38g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.31g | 8% |
| Protein 1.65g | 3% |
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Reviews
December 13, 2008
It is a very light and refreshing dessert. The persimmons are very sweet in Japan, so the pie could have been made with less sugar; I would suggest less sugar when making this in Japan both because of the persimmons and the Japanese palate. I baked this pie in a Japanese counter top oven at 210 and 180 C for 10 and 50 minutes respectively. I will make it again experimenting with the crust. The pie is very moist and the flavor of the persimmons comes through very clearly.I've cooked/tasted this recipe!
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