🫙 From the Spice Rack
Persimmon Cream Pie
1 10-inch buttery pie crust 1 1/2 c cream 2 tb flour 1 c sugar 2 t...
maineasy
Ingredients8 items
Ingredients
- 110-inch buttery pie crust
- 11/2 c cream
- 2tb flour
- 1c sugar
- 2tb unsalted butter; melted
- 4egg yolks
- 1egg; whole
- 1ts vanilla extract
Directions
- 1
1 10-inch buttery pie crust ----------------------------------FILLING----------------------------------- 1 1/2 c persimmon pulp
- 2
5-6 fruits) 1 1/2 c cream 2 tb flour 1 c sugar 2 tb unsalted butter
- 3
melted 4 egg yolks 1 egg
- 4
whole 1 ts vanilla extract ------------------------STICKY PECAN PRALINE CRUMBLE------------------------ 2 c pecan halves or pieces 1 c sugar
- 5
They ripen best at room temperature, points up -- no bags, no ripening bowls
- 6
When they look rotten, shriveled, and feel like there's jelly under their skins, they're ready
- 7
This can take weeks
- 8
PERSIMMON FILLING: Set oven rack in the center of the oven and preheat oven to 450'F