Luscious Persimmon Pie Filling
Indulge in the velvety goodness of this dairy-free persimmon pie filling, perfect for your fall desserts. The natural sweetness of ripe persimmons melds beautifully with aromatic spices, creating a rich and flavorful filling that will elevate any pie crust. With a dash of citrus for brightness and an airy finish from egg whites, this filling is sure to impress your guests and satisfy your taste buds!
ingredients
- 4 medium ripe persimmons, peeled and pureed
- 1 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 egg whites, beaten until frothy
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a mixing bowl, combine the persimmon puree, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and salt. Stir until smooth and well blended.
- 3.
Fold in the beaten egg whites gently until just combined to keep the mixture airy.
- 4.
Pour the persimmon filling into your prepared pie crust, spreading it evenly.
- 5.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the edges are golden brown.
- 6.
Remove from the oven and allow to cool slightly before slicing. Serve warm or at room temperature, garnished with a sprinkle of cinnamon if desired.
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