Ingredients for Persimmon Holiday Pie
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar (for crust) + 1 cup sugar (for filling)
- Margarine
- 2 cups ripe persimmon pulp
- 2 large eggs
- Flour
- Baking Powder
- Baking Soda
- Vanilla
- ¼ teaspoon salt
- Butter
- Milk
- Cinnamon
- Nutmeg
- Walnut Meat
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How to Make Persimmon Holiday Pie
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Mix until evenly moistened.
- Press the graham cracker mixture firmly into the bottom of a 9-inch pie plate. Bake for 10-12 minutes, or until lightly golden.
- Meanwhile, in a large bowl, mash 2 cups ripe persimmon pulp until smooth. Add 1 cup sugar, 2 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon salt. Beat until well combined.
- Pour the persimmon filling into the pre-baked graham cracker crust.
- Reduce oven temperature to 325°F (165°C).
- Bake for 45-55 minutes, or until the filling is set and the crust is golden brown. A knife inserted near the center should come out clean.
- Let the pie cool completely on a wire rack before serving. Garnish with whipped cream and chopped pecans or walnuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
164g
Fat
61g
Carbs
23g
