Ingrients & Directions
2 c Persimmon pulp 1/8 ts Salt
1 Egg; beaten 1 tb Cornstarch
1 c Milk 1 Pastry shell (9″); uncooked
1/2 c Sugar
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.
Yields
1 pie (9″)