Zutaten für Persimmon Meringue Pie
- 4 medium ripe persimmons
- 1 1/2 cups granulated sugar
- 1/4 teaspoon ground mace
- zest of 1 lemon
- 2 pinches of salt
- 2 tablespoons (1/4 stick) unsalted butter
- 4 large egg whites, 2 large egg yolks
- one 9-inch baked pie crust
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 cup boiling water
- 4 large egg whites
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Persimmon Meringue Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Persimmon Meringue Pie
- **Make the Meringue:**
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
- Gradually whisk the cornstarch slurry into 1/2 cup of boiling water.
- Cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 2-3 minutes).
- Remove from heat and let cool completely.
- In a large, clean bowl, beat 4 large egg whites with a pinch of salt using a hand mixer or stand mixer until soft peaks form.
- Gradually add 1 cup of granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the cooled cornstarch mixture into the meringue until just combined.
- **Make the Persimmon Filling:**
- Peel and puree 4 medium ripe persimmons using a food processor or by pressing through a fine-mesh sieve.
- In a medium saucepan, combine the persimmon puree with 1/2 cup granulated sugar, 1/4 teaspoon ground mace, the zest of 1 lemon, and a pinch of salt.
- Cook over low heat, stirring frequently, until the mixture slightly thickens (about 5-7 minutes).
- In a separate small bowl, whisk together 2 large egg yolks and 2 tablespoons (1/4 stick) of unsalted butter until light and fluffy.
- Temper the egg yolk mixture by gradually whisking in a small amount of the hot persimmon mixture.
- Pour the tempered egg yolk mixture into the remaining persimmon mixture and stir constantly until slightly thickened (about 1 minute). Do not boil.
- Pour the persimmon filling into a 9-inch baked pie crust.
- Spread the meringue evenly over the filling, ensuring it seals the edges of the crust.
- **Bake:**
- Preheat oven to 350°F (175°C).
- Bake for 20-25 minutes, or until the meringue is lightly browned.
- Let the pie cool completely on a wire rack before serving. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
117g
Fat
19g
Carbs
16g
