Persimmon Custard Pie

1. 1

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

2. 2

   Flute edges.

3. 3

   With a mixer, beat eggs.

4. 4

   Add persimmon, sugar, salt, spices and milk.

5. 5

   Blend thoroughly and pour into pastry shell.

6. 6

   Bake on the lowest rack of a 425u00b0 oven for 15 minutes.

7. 7

   Reduce temperature to 350u00b0 and continue baking until pie looks set but jiggles slightly in center when pan is shaken, about 45 minutes more.

8. 8

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

9. 9

   This tastes much like a pumpkin pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.