Ingredients

How to make it

  • Mix persimmon pulp, egg and milk in bowl.
  • In separate bowl, mix sugar, salt and cornstarch.
  • Combine sugar mixture and persimmon mixture.
  • Pour filling into pie shell.
  • Bake at 450 deg. 10 minutes.
  • Reduce heat to 350 deg. and bake 50 to 60 minutes longer.
  • Makes 1 (9-inch) pie.

People Who Like This Dish 1
Reviews & Comments 3

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    " It was not good "
    Crankypants ate it and said...
    Terrible. No liquid surfaced after mixing, but after baking the pie was a sweaty mess with a mushy crust. Children declared it inedible. The dog liked it okay...
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  • juniprune 12 years ago
    No, I used fresh persimmons and did what you did; drained liquid off............
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  • sinsaside 12 years ago
    I made this recipe with fresh persimmons and the texture was very moist and spongy. The flavor was great, puckery as it was with fresh persimmons. Does anyone know why this might be? After mixing the filling, I let it set for a few minutes while I prepared the pie crusts and when I returned, a lot of water(?) had surfaced so I drained that off and after pouring the filling in, I let them sit again and then toweled some more extra moisture off. When you made this pie, did you used canned persimmon pulp?
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    " It was excellent "
    jimrug1 ate it and said...
    Ohhh Kiss me baby!! After eating this pie, I will be puckered up and ready.......;-)~~ I love this. My mom would make it when the persimmons were ripe.... A little ice cream on the side?? Thanks for a great reicpe.... Jim
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