This recipe won honorable mention in a persimmon contest.
4 large eggs, slightly beaten
3/4 cup granulated sugar
1/2 cup light corn syrup
1 cup persimmon pulp
1 cup chopped pecans
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
1 unbaked pie shell
Mix eggs, sugar, and syrup together. Add persimmon pulp, cinnamon, nutmeg and salt to the egg mixture.
Sprinkle the pecans over the pie shell. Pour the filling gently over the pecans.
Bake pie at 350 degrees 45 to 50 minutes. Cool before cutting to serve.
Yield: 8 servings
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.