Mother Earth Living

Food Matters

All about fresh, flavorful food

Add to My MSN

Make a Basil-Infused Persimmon Pie

10/15/2010 3:47:58 PM

Tags: Basil, Pie, Silja, Persimmon Pie, Thai Basil, Recipe, Basil Persimmon Pie

SiljaSilja is an herbal witch who grew up in rural Ireland, where her mum had an herb garden and taught Silja about herbalism and foraging for Mother Nature's bounty. As a witch, she has led a Celtic training coven in Ireland, but now lives in the U.S. with her husband and three kids in Arkansas. Silja is the author of The Green Wiccan Herbal. 

Take charge of the pie selection this holiday season with this herbal twist on a classic persimmon pie.

Photo by Silja

Basil-Infused Persimmon Pie 

• 1 tablespoon finely chopped basil, fresh or frozen (Don't use dried. I like to use Thai basil when I can find it, but plain works, too.)
• 2 cups condensed milk
• 1 1/2 cups persimmon pulp (I like to use raw, foraged fruit that has fallen; it's the most flavourful! Just squish it and remove the seeds by hand. That takes a while though!)
• 2 small eggs
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• Pinch of salt
• 1/3 cup melted butter
• 1 tablespoon lemon juice
• 9-inch pastry case or 12 small cases (I like to use graham crust although I am sure other doughs would work. If you make it yourself, add a teaspoon of chopped basil to the crust for extra flavor.)

1. Chop basil and add to condensed milk.

2. Set aside and allow it to infuse while you prepare the persimmon pulp. (If you're using prepared persimmon pulp, let your basil and milk infuse for 30 minutes minimum.)

3. Preheat oven to 450 degrees. Combine eggs, cinnamon, sugar and salt and whisk well. Add remaining ingredients (except for the pastry case) and mix. Pour into pastry case.

4. Bake for ten minutes, then lower temperature to 350 degrees and bake for another 45 minutes. The top of the pies will brown. Poke a toothpick through the center of the pie; your pie is ready when the toothpick comes out clean.

5. Add a fresh basil leaf on top for decoration!


+ Add a lattice of honey on top of the pie about halfway through cooking for extra sweetness and a pretty pattern.
+ Replace lemon juice with cranberry or orange juice for a subtly different flavor.
+ Replace 1/2 a cup of persimmon with stewed pumpkin or canned peaches in small chunks for an autumnal flavor and a different texture.
+ Add a heaped teaspoon of white chocolate drops for a sweet twist.

Content Tools

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.

(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here