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Ingredients1 h 30 m servings 262
Original recipe yields 8 servings
- 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.
- Blind bake the crust in the preheated oven for 10 minutes. Remove and discard parchment paper and beans.
- Whisk together persimmon puree, milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour the mixture into the crust.
- 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.
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Per Serving: 262 calories; 12.7 32.1 6.8 61 207 Full nutrition
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