PERSIMMON MERINGUE PIE
Persimmons are a valued and prized fruit, especially true for those who enjoy persimmon baked pudding, an early European-American dish which is likened to pumpkin pie or plum pudding in texture. Some autumn and winter meals are not the same without dessert made from persimmons. This red/orange fruit is best harvested after the first frost. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the meringue:.
- Mix together cornstarch and cold water.
- Add to 1/2 cup boiling water.
- Cook over low heat until it thickens.
- Set aside to cool.
- Beat egg whites, dash of salt, and sugar until stiff.
- Add cooled cornstarch mixture to beaten egg white mixture.
- To make pulp: peel persimmons and press through colander.
- Add sugar, mace, lemon rind and salt; cook over low heat.
- Add a small amount of pulp to butter and well beaten egg yolks; return to persimmon mixture and stir until slightly thickened.
- Pour into baked pie shell; cool.
- Preheat oven to 350°F.
- Spread meringue on pie, making sure it covers the edges well. .
- Bake in oven until very lightly browned, about 20 minutes.
- Serve pie very cold.
Nutrition Facts : Calories 325.2, Fat 13, SaturatedFat 3.8, Cholesterol 73.9, Sodium 272.4, Carbohydrate 48.6, Fiber 1.2, Sugar 29.5, Protein 4.7
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Cassy Jameson
jameson.cassy53@yahoo.comI've tried this recipe twice and both times the pie turned out perfectly. It's now my go-to recipe for persimmon pie.
Om Narayan Mahato
mahato-o@aol.comThis pie was a disappointment. The filling was bland and the meringue was too sweet.
Dhane Gaming
g@yahoo.comThis recipe is a keeper. The pie is beautiful and delicious. I'll be making it again and again.
Sammir Muhammad
smuhammad@hotmail.comI made this pie for a potluck and it was a huge hit. Everyone loved the unique flavor.
Ghulam Mustafa Ghulam Mustafa
m19@hotmail.comThis pie is perfect for fall. The persimmons and spices give it a warm and cozy flavor.
Daniel Vega
v@gmail.comI'm not a baker, but this recipe was easy to follow and the pie turned out great. I'll definitely be making it again.
Patricia Herron
patricia.herron72@yahoo.comThis pie was a bit too tart for me, but my husband loved it. I think next time I'll use less lemon juice.
Matilda Cleland
matilda-c@gmail.comI had some trouble finding persimmons, but they were worth the effort. This pie is now one of my favorites.
Azmat Chohan
cazmat@gmail.comThe meringue on this pie was a little too sweet for my taste, but the filling was delicious.
Dineo Ramahali
d_ramahali@hotmail.co.ukI've made this pie several times now and it's always a crowd-pleaser. The persimmons give it a really unique flavor.
Raghav Raj
raj@hotmail.comThis recipe was easy to follow and the pie was a hit at our Thanksgiving dinner.
Lisa J Music
j8@hotmail.co.ukI'm not usually a fan of persimmons, but this pie changed my mind. The meringue was perfectly browned and the filling was sweet and creamy.
Veer kumar
kumar_v@hotmail.co.ukFollowed the recipe to a T and the pie turned out perfect. The persimmons added a unique and delicious flavor to the pie.
Khaleel Mcgrew
m@gmail.comThis persimmon meringue pie was a delightful surprise! The combination of sweet persimmons, tangy citrus, and fluffy meringue was simply divine.