Paleo persimmon pie –Hey there, dessert lovers! If you think that persimmons are just for show, think again! We’re diving into the world of persimmon pie with pecan streusel, and trust me, you’ll want to grab your apron and get to work. This recipe isn’t just classic, it’s a celebration of Southern goodness!
Persimmon Pie with Pecan Streusel
Get ready to take your taste buds on a sweet little trip. This delectable dessert is loaded with flavor and topped with a crunchy pecan streusel that’ll have you saying “more, please!” after every bite!
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Ingredients:
- 1 ½ cups of ripe persimmon pulp
- 1 cup of sugar
- 2 large eggs
- 1 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- 1 pie crust (store-bought or homemade)
- 1 cup of chopped pecans
- ½ cup of brown sugar
- ¼ cup of flour
- ½ cup of butter, melted
Instructions:
- Preheat your oven to 350°F (175°C) and get ready for some baking magic!
- In a large mixing bowl, combine the ripe persimmon pulp, sugar, eggs, lemon juice, vanilla extract, cinnamon, and nutmeg. Whisk until smooth and delightful.
- Pour the mixture into your pie crust, spreading it evenly. Now for the good stuff!
- In a separate bowl, mix together the chopped pecans, brown sugar, flour, and melted butter. This is going to be the streusel topping that dreams are made of!
- Sprinkle the pecan streusel over the persimmon filling. Make it look all fancy—because you’re a dessert artist!
- Bake in the preheated oven for about 40-45 minutes or until the filling is set and the streusel is golden brown. Your kitchen will smell like a slice of heaven!
- Let it cool briefly (if you can stand it), then slice and serve. Pair it up with a scoop of vanilla ice cream and watch magic happen!
So there you have it! A slice of the South that’s just bursting with flavor. Whether you’re serving it at a family gathering or just treating yourself on a quiet night in, this persimmon pie with pecan streusel is bound to steal the show. Happy baking!