An old fashioned, cinnamon-scented persimmon custard pie.
1 (9-inch) unbaked pie crust*
2 large eggs
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups whipping cream
1 cup persimmon pulp
2 tablespoons butter or margarine, melted
1 teaspoon lemon juice
- Preheat oven to 450°F (230°C).
- Combine eggs, cinnamon, sugar, and salt. Mix in milk or cream, persimmon pulp, melted butter, and lemon juice. Pour mixture into unbaked pie shell.
- Bake for 10 minutes. Reduce heat to 350°F (175°C), and bake for an additional 30 minutes. Cool completely on a wire rack before serving.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.