Persimmon Cream Pie

 Reprinted in Fresh From Florida, this recipe first appeared in the 1956 Florida Fruits and Vegetables in the Family Menu bulletin published by the Florida Department of Agriculture.

3 very soft persimmons

2 eggs

2 cups milk or light cream

½ cup sugar

teaspoon of salt

Wash the persimmons and put through a ricer or rub through a colander.

Fresh Persimmons
Fresh Persimmons
Beat the egg, add the sugar and salt and mix well.

Add the cream or milk and the mashed persimmons.

Pour into a partly baked pie crust, dot 4 tablespoonsfuls of butter over the top, and finish baking n a moderate over (375°F) until the custard is set.



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Fresh From Florida

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Guide: Persimmons
Guide: Persimmons

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