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American Persimmon Pie
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- #15183
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 cups persimmon pulp
1 egg, beaten
1 cup milk
1/2 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
1 pastry shell (9-inch), uncooked
directions
Mix persimmon pulp, egg, and milk. Mix sugar, salt, and cornstarch and add to first mixture.
Line 9-inch pie pan with pastry and pour in filling. Bake at 450 degrees F for 10 minutes. Then reduce temperature to 350 degrees F and bake 50 to 60 minutes longer.
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nutrition data
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reviews & comments
November 22, 2008
I tried making this since persimmons are in season now, and I was looking for a way to use them. The results were very disappointing. I followed the recipe, and baked the pie for 70 minutes, but the filling never set, and I was left with a soggy, watery pie. I can't imagine baking any longer would have helped. Every other custard pie that I've seen called for at least two eggs or egg yolks in the filling, so there must be something wrong with this one.