The native fruit’s rich flavor really comes through in this creamy pie. Try this recipe as an alternative to pumpkin pie at family gatherings. Yield: one 9-inch pie.
- 1 cup persimmon pulp
- 1-1/2 cups granulated sugar
- 1 egg, slightly beaten
- 2 egg yolks, slightly beaten
- 13 ounces evaporated milk
- 1 tablespoon cornstarch
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pastry shell
- Sweetened whipped cream, optional
- Preheat oven to 350 degrees Fahrenheit. In a medium mixing bowl, combine persimmon pulp and sugar and beat well. Add whole egg, egg yolks, evaporated milk, cornstarch, nutmeg, and salt; beat until well blended.
- Pour persimmon mixture into unbaked pastry shell. Bake for 1 hour, or until filling is set and a knife inserted into the center comes out clean.
- Cool completely. Serve with dollops of freshly whipped and sweetened cream, if desired.
For more ideas on how to use persimmons in your baking, check out Persimmons: Sweet as Pie.
Maggie Bullington lives in rural Alabama, where she enjoys growing flowers and food fresh from the farm. She’s blessed to work with her brothers, who handcraft outdoor tools available at Lucas Forge and Wolf Valley Forge.