Hoosier Persimmon Pie
Immerse yourself in a delightful blend of the creamy texture and unique, sweet flavor of ripe persimmons in this Hoosier Persimmon Pie. Originating from Indiana’s heartland, this pie is a testament to the versatility of the often-overlooked persimmon. The luscious sour cream topping enriched with a hint of vanilla and brandy provides a rich finishing touch that perfectly complements the sweetness of the fruit.
Pie Ingredients
- 2 c. Milk
- 3 Eggs, well-beaten
- 2 c. Sugar
- 1 tsp. Salt
- 2 c. Persimmon Pulp (make sure to strain seeds and any tough skin)
- 1 9-inch pie crust
Topping Ingredients
- 1 c. Sour Cream
- 1 c. Sugar
- 1 dash M-K Pure Vanilla Extract
- 2 fingers Brandy (about 1.5 to 2 oz, depending on the size of your fingers)
Pie Directions
- Preheat your oven to 450°.
- In a large bowl, combine milk, well-beaten eggs, sugar, salt, and persimmon pulp. Mix thoroughly until well-blended.
- Pour the mixture into the prepared 9-inch pie crust.
- Place the pie in the oven and bake at 450° for 10 minutes.
- After 10 minutes, reduce the oven temperature to 350° and continue baking the pie for an additional 30 minutes.
- Remove the pie from the oven and set aside.
Topping Directions
- In a separate bowl, combine sour cream, sugar, M-K Pure Vanilla Extract, and brandy. Whisk until smooth and well-incorporated.
- Pour the topping over the slightly cooled pie, ensuring an even spread.
- Return the pie to the oven, adjusting the temperature to 300°. Bake for 10 more minutes, or until the topping is slightly browned.
- Remove from the oven and allow the pie to cool. Once cooled, refrigerate for at least 2 hours to allow the pie to set completely before serving.
Note: For the unacquainted, “2 fingers” is a colloquial way of measuring liquid. It refers to pouring a liquid (often alcohol) up to the width of two fingers in a glass. This usually translates to around 1.5 to 2 ounces. Adjust the amount of brandy to your taste. If you prefer a non-alcoholic version, simply omit the brandy or use a brandy extract.
