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

Persimon® Cream Pie - IMG

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Time

1,5 hour (+ 2 hour laying time)

  • Pastry Cream:
  • 375 ml homogenized milk (3%)
  • 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