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Persimon® Cream Pie
Preparation
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.
Source: persimon.eu
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- Pastry Cream:
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- 3 egg yolks
- 1 large egg
- 1/4 cup cornstarch
- 1 tbs unsalted butter
- 1 tsp vanilla extract
- 124 ml apricot jam
- Pastry Cream:
- 13.323 fl. oz homogenized milk (3%)
- 3 egg yolks
- 1 large egg
- 1/4 cup cornstarch
- 1 tbs unsalted butter
- 1 tsp vanilla extract
- 4.489 fl. oz apricot jam
- Pastry Cream:
- 1.585 cup homogenized milk (3%)
- 3 egg yolks
- 1 large egg
- 1/4 cup cornstarch
- 1 tbs unsalted butter
- 1 tsp vanilla extract
- 0.524 cup apricot jam