Raw Persimmon Pie Recipe

This raw persimmon pie recipe is absolutely delicious, low fat, and free of salt and other harmful additives. It's naturally sweet.

It's become a staple of my Thanksgiving dinners, and also works great for Christmas or any other ocassion where you want to have something more involved than fruit without sacraficing your ideals. It's also far more filling than I would have ever expected, and gives you that holiday indulgence feel. 

I bring it with me to holiday gatherings with my very standard American diet family, and even they have to admit it's fantastic.

I should also note that this recipe is based on one created by raw foodist Sarah Lau Parker.

Raw Persimmon Pie Recipe Ingrediants

	The ingrediants spread out.
	Step One: Cut the dates in half with a knife and remove the pits. Press the halved dates into the pie plate.
	Step Two: Peel the bananas and place them on top of the dates in the pie plate.
	Step Three: Mash the bananas with a fork until they're at the consistency of custard.
	Step Four: Remove the skins from the persimmons and spread the Jello-like interior on top of the mashed bananas. If the persimmons are not like Jello, they're not ripe enough.
	Step Five (Optional): Place the blackberries or blueberries on top. I personally think blueberries taste better on it. The recipe doesn't really need either, but it adds a bit of pizazz. You can also slice up a banana and place those slices around the pie, as seen in the first picture on this page.
	Step Six: Devour

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