Persimmon Pie

Christine Whisenhunt

By
@cwhisenhunt

I just found a cookbook that my mother put together for our church when I was 9 or 10 that I had forgotten about! This book is full of recipes from all the old grannies that my mother grew up with, so you know they're good! These women were friends of my grandmother, so I knew many of them as well. Let me tell you, these women can COOK! So, I've decided to post some of the recipes that appeal to me and I think may be something you all would like to try as well.

This is the third. I've never heard of a persimmon PIE, but this sounds de-lish! If I can find some persimmons, I'm going to try this for the holidays. Enjoy! (The prep time is actually the refrigeration time on this, and the cook time also allows for cooling between steps.)

**This recipe also comes from Ruth Evans, who has gone to be with Jesus, and was one of my grandmother's closest friends.**

Note: Photo borrowed from the internet.


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Comments:

Serves:

Makes one pie.

Prep:

2 Hr

Cook:

45 Min

Ingredients

1/3 c
orange juice, frozen concentrate, undiluted
30
large marshmallows, cut in pieces
1 c
ripe persimmon pulp, sieved
1 c
whipping cream
1
9 inch pie crust

Directions Step-By-Step

1
Heat orange juice and marshmallow in a double boiler or over low heat, stirring occassionally. When marshmallow melts, cool until mixture thickens. Stir in pulp. Cool. Whip the cream and fold into cooled mixture. Spoon into crust and chill for 2 hours, or until well set.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Other Tag: Quick & Easy