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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:
8
UNITS:
US

Ingredients Nutrition

  • 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

  1. Preheat oven to 450°F.
  2. Mix persimmon pulp, egg and milk.
  3. Mix dry ingredients together and add to first mixture.
  4. Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
  5. Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.

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