American persimmon pie
1 pie (9\")
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Persimmon pulp |
| 1 | Egg; beaten | |
| 1 | cup | Milk |
| ½ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 1 | tablespoon | Cornstarch |
| 1 | Pastry shell (9\"); uncooked | |
Directions
Mix persimmon pulp, egg, and milk. Mix sugar, salt, and cornstarch and add to first mixture. Line 9-inch piepan with pastry and pour in filling. Bake at 450 degrees for 10 minutes. Then reduce temperature to 350 degrees and bake 50 to 60 minutes longer.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-01-94
Related recipes
- Baked persimmon pudding
- Dried persimmons
- Indiana persimmon dessert
- Individual persimmon pie with vanilla bean ice cream
- Japanese persimmon (diospyros kaki)
- Persimmon cake
- Persimmon chiffon pie
- Persimmon cookie
- Persimmon cream pie
- Persimmon dream pie
- Persimmon filling
- Persimmon fruit salad
- Persimmon ice creme pie
- Persimmon jam
- Persimmon meringue pie
- Persimmon nut dessert
- Persimmon pecan pie
- Persimmon pie
- Persimmon supreme
- Persimmon torte