Ingrients & Directions
2 c Persimmon pulp
1 c Whole milk
ds Salt
1 Beaten egg
1/2 c Sugar
1 tb Cornstarch
Unbaked 9″ pie crust.
Mix persimmon pulp, egg and milk. Combine sugar, salt and cornstarch. Mix
well and stir into persimmon mixture. Spoon filling into pie crust. Bake at
400 degrees for 10 minutes, reduce heat to 350 and bake for additional 50
minutes.
From
Yields
1 Servings