American Persimmon Pie

Submitted by Molly53

"Persimmons are best eaten very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 8

ingredients

• 2 cups persimmon pulp
• 1 egg, well beaten
• 1 cup milk
• 1⁄2 cup sugar
• 1⁄8 teaspoon salt
• 1 tablespoon cornstarch
• 1 pie crust, unbaked

directions

1. Preheat oven to 450°F.
2. Mix persimmon pulp, egg and milk.
3. Mix dry ingredients together and add to first mixture.
4. Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
5. Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.