AMERICAN PERSIMMON PIE

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American Persimmon Pie image

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

Provided by Molly53

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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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