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Nut Recipes |
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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) 3 oz pkgs Flanigan Farms Chopped Macadamia Nuts 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 325-degree 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. |
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Recipe uses MACADAMIA NUTS |
