Recipes / Dessert

American Persimmon Pie

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Recipe 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.

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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