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Persimmon Chiffon Pie with a Gingersnap Crust
FOOD5215Ingredients
65Minutes
350Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 1/2 cups gingersnap crumbs (fine)
- 1 pinch salt
- 6 Tbsp. unsalted butter (melted and cooled, plus more for the pan)
- 1/4 tsp. ground cinnamon
- 1/4 cup sugar
- 1 envelope unflavored gelatin
- 3 large eggs (separated)
- 1 cup sugar
- 1 1/4 cups persimmon pulp
- 1/2 cup whole milk
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon (plus more for garnish)
- 3/4 tsp. ground nutmeg (freshly)
- 1/2 tsp. ground ginger
- 1/2 cup heavy cream (plus more for whipping)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium320mg13% |
| Potassium125mg4% |
| Protein5g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber<1g2% |
| Sugars32g |
| Vitamin A10% |
| Vitamin C0% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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