Ingredients Jump to Instructions ↓

  1. 1 10-inch buttery pie crust

  2. --FILLING-- 1 1/2 c persimmon pulp; (5-6 fruits)

  3. 1 1/2 c cream

  4. 2 tb flour

  5. 2 tb unsalted butter; melted

  6. 4 egg yolks

  7. 1 egg; whole

  8. 1 ts vanilla extract

  9. --STICKY PECAN PRALINE CRUMBLE-- 2 c pecan halves or pieces

  10. 1 c sugar

  11. 1/4 c water

  12. 1/8 ts cream of tartar

  13. For best results, persimmons must be riper than you think they are. They ripen best at room temperature, points up -- no bags, no ripening bowls. When they look rotten, shriveled, and feel like there's jelly under their skins, they're ready. This can take weeks.

  14. PERSIMMON FILLING: Set oven rack in the center of the oven and preheat oven to 450'F. Scoop persimmon pulp out of skins, discarding seeds and leaves. Puree pulp in a food processor or blender.

  15. 1/2 cup

  16. 10 minutes at

  17. 450'F. Reduce heat to

  18. 350'F and bake

  19. 50 minutes to

  20. 1 hour more. Rotate pie if crust begins to overbrown, or cover rim

  21. with a foil strip. Filling will nearly boil when done.

  22. 350'F about 10 to 15 minutes, tossing them a few times.

  23. start to smell toasted when they need to come out of the oven.) Butter another cookie sheet and set aside.

  24. 30 seconds or as long as

  25. 5 minutes so steam rinses off the sides.

  26. Using a wooden spoon, stir in toasted nuts, mixing to coat them very well. Spread caramel-coated nuts out on the buttered cookie sheet, cool 1 hour, then chop coarsely with a knife (a food processor causes the caramel to stick and clump).

  27. You can store the surplus in a tightly covered jar at room temperature for three months.

  28. Source: "Gooey Desserts" by Elaine Corn --


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