Home > Recipes > Macadamia Nuts >   Macadamia Nut Persimmon Pie
	1 pastry shell for deep-dish 9-inch pie ¼ cup melted butter or margarine 1 cup honey 3 large eggs ½ tsp. grated orange peel, (orange part only) 1 tsp. vanilla (2) 3oz pkgs Flanigan Farms Macadamia Nuts, chopped 1 large or 2 small firm ripe Fuyu Persimmons Whipped cream or vanilla ice cream (optional) Bake pastry shell at 350ºF until pale gold color, about 8 minutes. Blend well, butter, honey, eggs, orange peel, and vanilla. Stir in Nuts. Cut off tops and peel persimmons. Cut into ½ inch cubes. Spread persimmon cubes over bottom of pie shell. Pour honey mixture over fruit. Bake on lowest rack of 325ºF oven until filling is set when pan is gently jiggled. (About 45 minutes) If top begins to brown excessively, drape pie loosely with a sheet of foil until pie finishes baking. Let cool in pan on a rack. To serve, top with whipped cream or ice cream if desired. Ingredients: Macadamia Nuts        Case Price: $30.90

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