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