Title: Individual Persimmon Pie W/vanilla Bean Ice Cream
Categories: Dessert Pie
Yield: 4 Servings

4		*** individual pie crust
		Rounds
1		Tbs butter
2		Lb. persimmon, medium dice
1		Cup granulated sugar
1/4		Cup Grand Marnier
		Juice of one lemon
2		Tbs cornstarch
1/2		Cup cold water
4		*** scoops vanilla bean ice cream
		Shaker powdered sugar
		Shaker with cinnamon
		And sugar mixture
1/2		Cup caramel sauce in a
		Squeeze bottle

Preheat the oven to 425F. Butter four 4 oz. ramekins.

For the filling: In a sauce pan, over high heat combine the persimmons, sugar, Grand Marnier, and lemon juice. Bring the mixture up to a boil. Combine the cornstarch and the cold water together, making a slurry. While whisking the fruit constantly, add the slurry. Cook the mixture for 5-6 minutes or until the mixture thickens. Cool the mixture for about 10 minutes. Spoon 1/4 of the fruit mixture into each of the four ramekins. Gently lay the individual pie crusts over each ramekin. Using your hands, form the crust around the lip of the ramekin, cutting off any excess pie crust. Place in the oven and bake for 10-12 minutes or until golden brown. To assemble, place the ramekin on a plate. Place a scoop of vanilla ice cream right on top of the pie. Drizzle the caramel over the top. Sprinkle with powdered sugar and cinnamon mixture.

Yield: 4 servings

SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW#EE2293

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