persimmon pie
(1 rating)
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This recipe is from a cookbook my mother put together for our church when I was 9 or 10. These recipes are from all the old grannies that my mother grew up with, so you know they're good! 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 is from Ruth Evans, who has gone to be with Jesus, and was one of my grandmother's closest friends.**
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(1 rating)
yield
serving(s)
prep time
2 Hr
cook time
45 Min
Ingredients For persimmon pie
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1/3 corange juice, frozen concentrate, undiluted
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30large marshmallows, cut in pieces
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1 cripe persimmon pulp, sieved
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1 cwhipping cream
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19 inch pie crust
How To Make persimmon pie
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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.
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