Recipe
Dessert
Creamy Persimmon Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee sugar | ||
| ¾ c. water | ||
| 1 ½ c. persimmon pulp* | ||
| juice from 1 lemon | ||
| ½ tsp. Hy-Vee cinnamon | ||
| 1 (12 oz) container Cool-Whip light whipped topping, thawed | ||
| 1 frozen Hy-Vee 9-inch pie shell, baked |
Directions
- In a medium saucepan, stir together sugar and water. Bring mixture to a boil. Boil for 15 minutes.
- Combine the sugar mixture, persimmon pulp, juice and cinnamon. Cover, refrigerate and chill for 1 to 2 hours.
- Fold in whipped topping to persimmon mixture and spoon into pie crust. Refrigerate until ready to serve.
- *To make pulp, peel and de-stem persimmons. Process them in a food processor or blender.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 45mg
- Sodium: 115mg
- Total Carbohydrates: 40g
- Protein: 1g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 15%
0%
Iron 4%
0%
Calcium 0%