Creamy Persimmon Pie

I like to keep things simple so I bought a pre-made pie crust from the grocery to make this pie. I haven’t made a lot of pies in my lifetime and I was pleasantly surprised how fast and easy this one was to make. I am always nervous about whether things I am baking are done or not but this pie was easy to tell once it was definitely cooked thoroughly.

Ingredients

  • 9 inch pie crust
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 cups of half and half
  • 1 cup Tuttle’s persimmon pulp
  • 2 tablespoons melted butter
  • 1 teaspoon lemon juice  

Directions

Preheat your oven to 450 degrees F. Combine your eggs, cinnamon, sugar, and salt. I just went ahead and did that in my KitchenAid mixer to cut down on dirty dishes. Once those are mixed well, add in your half and half, persimmon pulp, butter, and lemon juice and mix until completely combined. Pour this mixture into your pie crust. I had a little left over so I put it in a small Pyrex container and baked it with my pie for an extra little treat! 

Bake the pie (and your extra dish if you have leftovers) for 10 minutes at 450 degrees. After 10 minutes, turn the temperature down to 350 degrees and bake it an additional 30 minutes.

Let it cool for a while before serving it to your guests!