Persimmon Pudding Pie

Ingredients and Weight:

• 1 cup (100g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cubed and chilled
• 3-4 medium persimmons, peeled, seeds removed, and chopped (about 2 cups)
• 1 cup evaporated milk
• 2 large eggs
• 1/2 cup (100g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Whipped cream or vanilla ice cream, for serving (optional)

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, granulated sugar, and salt.
3. Use your fingers to work in the butter until the mixture resembles coarse crumbs.
4. Press the crumb mixture into the bottom of a greased 9-inch pie plate.
5. In a large bowl, combine the chopped persimmons, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, and cloves.
6. Pour the filling over the crust.
7. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
8. Allow the pie to cool completely before slicing and serving.

Nutritional Information:

Per serving (1/8 of pie):

• Calories: 250
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 150mg
• Carbohydrates: 35g
• Protein: 4g

Dish Characteristics:

• Rich and creamy pudding filling
• Sweet and tangy persimmon flavor
• Flaky and buttery crust
• Perfect for dessert or a special occasion

User Comments:

• "This pie is absolutely delicious! The combination of persimmons and spices is perfect."
• "I loved the crispy crust and the creamy pudding filling. It's a real crowd-pleaser."
• "I'm not usually a fan of persimmons, but this pie changed my mind. It's so flavorful and satisfying."

Special Precautions and Tips:

• To peel persimmons, use a sharp knife to cut off the top and bottom, then gently peel the skin away from the flesh.
• If you can't find fresh persimmons, you can use canned persimmons. Just drain the juice before using.
• Serve the pie warm or at room temperature, topped with whipped cream or vanilla ice cream, if desired.