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I am 59 years old, and this recipe was an original from the personal collection of my Grandma's dear friend Maudie, an elderly housewife who lived on an Indiana farm that was blessed with an abundance of persimmon trees. The recipe was created during the time of the Great Depression, so it is very old. As Grandma always said, 'You did with what you had.'

BECKYWAH
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into an 8-inch pie pan; trim edges.

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  • Mix sugar, flour, and salt together in a bowl.

  • Beat milk, egg, vanilla extract, and butter together with an electric mixer on medium speed until smooth. Add persimmon pulp; beat until blended. Pour into the pie crust.

  • Bake in the preheated oven until crust is golden brown and persimmon filling is set, about 45 minutes.

Nutrition Facts

227 calories; 10.2 g total fat; 29 mg cholesterol; 184 mg sodium. 30.6 g carbohydrates; 3.9 g protein; Full Nutrition