Name: American Persimmon Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
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

Recipe by 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.

Ready In:: 1hr 15mins
Serves:
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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

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

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@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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question by woolwolf

11/9/2016

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?

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creation by Molly53

5/21/2007

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