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:
1hr 15mins
Serves:
Units:

ingredients

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

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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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
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"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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  1. woolwolf
    Made this pie following directions stated but after baking filling seperates from pie shell and there is liquid on bottom of pie between pie filling and crust. What am I doing wrong?
    Reply
  2. 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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