Persimmon Custard Pie

Name: Persimmon Custard Pie
Ingredients: pastry for 9-inch single crust pie crust (whole wheat is good); 3 eggs; 2 c. persimmon pudding; 1 (13 oz.) can evaporated milk; 1/2 c. brown sugar; 1 tsp. ground cinnamon; 1/2 tsp. each ground ginger and salt; 1/4 tsp. each ground cloves and nutmeg

8 ingredients

9 steps

Ingredients

pastry for 9-inch single crust pie crust (whole wheat is good)
3 eggs
2 c. persimmon pudding
1 (13 oz.) can evaporated milk
1/2 c. brown sugar
1 tsp. ground cinnamon
1/2 tsp. each ground ginger and salt
1/4 tsp. each ground cloves and nutmeg

Directions

1

Roll out pastry or press out whole wheat pastry to fit a 9-inch pie pan.
2

Flute edges.
3

With a mixer, beat eggs.
4

Add persimmon, sugar, salt, spices and milk.
5

Blend thoroughly and pour into pastry shell.
6

Bake on the lowest rack of a 425° oven for 15 minutes.
7

Reduce temperature to 350° and continue baking until pie looks set but jiggles slightly in center when pan is shaken, about 45 minutes more.
8

Cool to room temperature to serve. Top with whipped cream.
9

This tastes much like a pumpkin pie.