Persimmon Pie


This recipe comes from a dear friend who shared her "cabin" in the San Jacinto Mountains above Palm Springs with my family.
Being a Mid-westerner, I had never eaten a persimmon. She had a persimmon tree in her yard in Pasadena and brought a grocery bag
full of persimmons along with her preferred persimmon recipes to me one autumn day in Southern California.
Here is the Persimmon Pie recipe which is our family's Thanksgiving pie preference.
Makes one 9-10" pie

Ingredients

  
    1 1/4 cup persimmon pulp
    2 large eggs
    1/2 cup sugar
    1/2 tsp cinnamon
    2 cups half and half
    1 tsp fresh lemon juice
 Persimmon Pie

How to Make It

  
    Preheat oven to 450 degrees (use oven thermometer). Blenderize together all the ingredients. Pour blenderized mixture into a pre-baked pie crust.

    Bake in the center of the oven for 10 minutes at 450 degrees and then turn the oven down to 350 degrees and continue baking for 30-35 minutes.

    If necessary cover the crust with foil or a pie crust protector after 30 minutes of cooking time. The pie is done when a knife inserted in the center comes out clean. Serve with lots of whipped cream!

This recipe is brought to you by Habitat Housewares

Bow
Yum!