Persimmon Pie

Recipe from

Oxmoor House


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


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.

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.