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Persimmon Pecan Pie

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Persimmon Pecan Pie (click here for recipe with metric measurements)  

This persimmon pie recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:

3 slightly beaten eggs
1/2 Cup Karo (corn) syrup
1 C
up persimmon pulp
1   teaspoon vanilla
1 C
up sugar
1/2 t
easpoon cinnamon
1 C
up chopped pecans
1/4 t
easpoon salt

Combine all ingredients except the pecans. Mix and beat well.

Pour into half baked pie shell. Sprinkle on the pecans.

Bake at 350 F for 35 minutes. Recipe makes a 9-inch pie.


Persimmon Pecan Pie (metric measurements)

This persimmon pie recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:


3 slightly beaten eggs
120 ml Karo (corn) syrup
240 ml
persimmon pulp
5 ml vanilla
1 C
up sugar
2.5 ml t
easpoon cinnamon
1 C
up chopped pecans
1.25 ml
salt

Combine all ingredients except the pecans. Mix and beat well.

Pour into half baked pie shell. Sprinkle on the pecans.

Bake at 177 C for 35 minutes. Recipe makes a 23 cm pie.




persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.