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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup persimmon pulp |
1 1/2 cups sugar |
1 egg, slightly beaten |
2 egg yolks, slightly beaten |
1 (13-ounce) can evaporated milk |
1 tablespoon cornstarch |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 unbaked (9-inch) pastry shell |
whipped cream |
Directions:
1. Combine persimmon pulp and sugar in a medium mixing bowl; beat well. Add egg, egg yolks, milk, cornstarch, nutmeg, and salt; beat until well blended.
2. Pour persimmon mixture into pastry shell. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Cool. Garnish with dollops of whipped cream.
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