American Persimmon Pie

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: 1 hr 15 mins
• 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.