Persimon® Cream Pie

Persimon Cream Pie

1 9 inch (24 cm) frozen prepared pie shell
3 persimons

Pastry Cream

1½ cups (375 mL) homogenized milk (3%)
½ cup (125 mL) granulated sugar
3 egg yolks

1 large egg

¼ cup (50 mL) cornstarch
1 tbsp (15 mL) unsalted butter
1 tsp (5 mL) vanilla extract

½ cup (125 mL) apricot jam

Prepare pie shell according to package instructions.

Peel and chop one Persimon®. Place the chopped Persimon® in the bowl of a food processor and purée until smooth.
In a heavy saucepan, stir together the milk and ¼ cup sugar. Bring to a boil over medium heat.

In a medium bowl whisk together remaining sugar and cornstarch. Whisk in the yolks and whole egg and stir until smooth. When the milk comes to a boil, slowly drizzle into the egg mixture, stirring continuously until blended. Return the mixture to the saucepan; cook over medium heat stirring constantly. Do not allow the mixture to boil. When a thick custard consistency is achieved remove from heat and strain through a fine sieve. Stir in butter and vanilla and allow to cool slightly.

Pour the Persimon® purée into the prepared pie shell. Pour the pastry cream on top.

Peel and slice the remaining persimons into thin wedges; then arrange in a circles on top of the pastry cream until covered with persimons.

In a small sauce pan, heat the apricot jam in over medium heat until melted. Drizzle the jam over the top of the Persimon®. Allow 2 hours to set completely.

Makes 6 servings


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