Picture of single persimmon on a branch - backlit

Persimmon-Nut Chiffon Pie

persimmonpudding.com

Picture of branch with persimmons
Diospyros virginiana L. (common persimmon)History, Cultivation, Celebration and Culture, Natural History, BotanyHealth & Nutrition, Culinary Use (recipes), Commercial, Entertainment, News, Links, SourcesHomeContact us!

Persimmon-Nut Chiffon Pie (click here for recipe with metric measurements)

This recipe, was offered by Euell Gibbons in his 1962 book, "Stalking The Wild Asparagus".  He called it the "...highest form of persimmon cookery...".  This recipe is used by permission.

Ingredients:

9 inch Graham Cracker crust
1/2 Cup brown sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
3 eggs (split into yolks and whites separately)
2/3 Cup of milk
1 heaping cup of strained persimmon pulp
1/4 Cup granulated sugar
1/4 Cup hickory nuts

In a saucepan combine the 1/2 Cup brown sugar, 1 envelope of gelatin, and 1/2 teaspoon salt.  

Slightly beat the 3 egg yolks with 2/3 Cups milk and then stir into the brown sugar mixture.  Cook while stirring often until the mixture comes to a boil.  Immediately remove from heat and stir in
1 heaping cup of strained persimmon pulp.

Chill the mixture until it mounds slightly when spooned.  This will take about one hour, but watch it closely toward the end.  Don't let it get too stiff.  

Beat the three egg whites until soft peaks form.  Then fold the partly stiffened persimmon mixture along with the 1/4 Cup hickory nuts into the egg whites.   Then add the mix into the crust.  Chill until firm and you will have a delectable dream of a pie, fluffy and light as a wisp of foam.

Persimmon-Nut Chiffon Pie (metric measurements)

This recipe, was offered by Euell Gibbons in his 1962 book, "Stalking The Wild Asparagus".  He called it the "...highest form of persimmon cookery...".  This recipe is used by permission.

Ingredients:

23 cm Graham Cracker crust
114 g brown sugar
1 envelope unflavored gelatin
2.5 g  salt
3 eggs (split into yolks and whites separately)
155 ml  milk
229 g (PLUS a little extra) of strained persimmon pulp
57 g granulated sugar
57 g hickory nuts

In a saucepan combine the
114 g brown sugar, 1 envelope of gelatin, and 2.5 g salt.  

Slightly beat the 3 egg yolks with 
155 ml milk and then stir into the brown sugar mixture.  Cook while stirring often until the mixture comes to a boil.  Immediately remove from heat and stir in 1 heaping cup of strained persimmon pulp.

Chill the mixture until it mounds slightly when spooned.  This will take about one hour, but watch it closely toward the end.  Don't let it get too stiff.  

Beat the three egg whites until soft peaks form.  Then fold the partly stiffened persimmon mixture along with the 
57 g hickory nuts into the egg whites.   Then add the mix into the crust.  Chill until firm and you will have a delectable dream of a pie, fluffy and light as a wisp of foam.


Bibliography:

Gibbons, Euell. 1962. Stalking the Wild Asparagus. pp. 164-169.  $17.50 from Alan C. Hood & Co., Inc. (www.hoodbooks.com), used by permission.