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Persimmon Pie

Yield one 9-inch pie


  • 1 cup persimmon pulp
  • 1 1/2 cups sugar
  • 1 egg, slightly beaten
  • 2 egg yolks, slightly beaten
  • 1 (13-ounce) can evaporated milk
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 unbaked (9-inch) pastry shell
  • Whipped cream

How to Make It

  1. Combine persimmon pulp and sugar in a medium mixing bowl; beat well. Add egg, egg yolks, milk, cornstarch, nutmeg, and salt; beat until well blended.

  2. Pour persimmon mixture into pastry shell. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Cool. Garnish with dollops of whipped cream.

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