Prep 15 mins
Cook 1 hr
Persimmons are best eaten very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 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
- Preheat oven to 450°F.
- Mix persimmon pulp, egg and milk.
- Mix dry ingredients together and add to first mixture.
- Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
- Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.