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Easy Persimmon Pie

"This persimmon pie has a comparable texture to pumpkin pie, but features the sweet honey-like taste of persimmons. Since ripe persimmons are so obviously candy, this pie doesn't comprise any brought sugar."

Ingredients :

1 shortcrust pastry crust
1 2/three cups ripe persimmons, peeled and pureed
1 (14 ounce) can evaporated milk
2 eggs
half of teaspoon ground cinnamon
2 pinches floor ginger
1 pinch floor nutmeg
1 pinch salt

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H30M

Preheat the oven to 425 levels F (220 tiers C). Line a nine-inch pie plate with the pastry crust. Cover the crust with a sheet of parchment paper and fill with dried beans, lentils, or rice.
Blind bake the crust inside the preheated oven for 10 minutes. Remove and discard parchment paper and beans.
Whisk collectively persimmon puree, milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour the aggregate into the crust.
Bake pie within the preheated oven for 20 mins. Reduce oven temperature to 350 levels F (one hundred seventy five ranges C). Continue baking until a skewer inserted close to the centre comes out easy, about forty five mins. Remove from the oven and let cool. Serve cold.

Notes :

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