Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie plate with pie crust.
Combine persimmon pulp, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a large bowl; beat with an electric mixer until well blended. Pour into the pie crust.
Bake in the preheated oven until persimmon filling until set, about 50 minutes. Cool pie on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into an 8-inch pie pan; trim edges.
Mix sugar, flour, and salt together in a bowl.
Beat milk, egg, vanilla extract, and butter together with an electric mixer on medium speed until smooth. Add persimmon pulp; beat until blended. Pour into the pie crust.
Bake in the preheated oven until crust is golden brown and persimmon filling is set, about 45 minutes.
Mix persimmon pulp, egg and milk.
Mix sugar, salt and cornstarch; add to first mixture.
Line a pie pan with pastry; fill with mixture.
Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 50 to 60 minutes.
Mix persimmon pulp, egg and milk.
Mix sugar, salt and cornstarch and add to first mixture.
Line 9-inch pie pan with pastry and pour in filling.
Bake at 450\u00b0 for 10 minutes.
Then reduce temperature to 350\u00b0 and bake 50 to 60 minutes longer. Yields one 9-inch pie.
Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.
Combine dry ingredients; mix well.
Stir in persimmon pulp, milk, egg and vanilla.
Pour into pie shell.
Bake at 350\u00b0 for 30 minutes or until a knife inserted in center comes out clean.
Let cool.
You might like to use apple pie spices instead of the 2 listed, at least 1 teaspoon.
Preheat oven to 450\u00b0F.
Mix persimmon pulp, egg and milk.
Mix dry ingredients together and add to first mixture.
Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.
9 inch oven-proof pie dish by spraying with some
Prepare topping.
Mix pulp, sugar and dry gelatin thoroughly. Add 1 cup topping and stir just enough to mix.
Pour into pie shell and chill about 2 hours to set.
Serve with whipped topping.
Mix everything together.
Pour into unbaked pie shell.
Bake at 350\u00b0 for 1 hour.
Top with Cool Whip.
Mix persimmon pulp, egg and milk.
Mix
sugar, salt and cornstarch. Add to first mixture.
Pour filling in pastry shell. Bake at 450\u00b0 for 10 minutes. Reduce temperature to 350\u00b0 and bake 50 to 60 minutes longer. Serves 6.
Preheat oven to 350\u00b0.
Combine eggs, milk, 2 cups sugar, salt and pulp.
Mix well.
Turn into pastry shell.
Bake for 30 minutes.
Combine remaining ingredients for topping; pour over pie.
Reduce oven temperature to 300\u00b0.
Bake for 10 minutes or until topping is lightly browned.
Beat all ingredients together with rotary beater.
Pour into pastry-lined pie pan (9-inches).
Bake at 425\u00b0 for 45 to 55 minutes or until knife inserted 1-inch from side of filling comes out clean.
Center may still look soft, but will set later.
Beat eggs slightly; add other ingredients and pour into unbaked pie crust.
Bake at 325\u00b0 for 30 to 45 minutes or until center is barely set.
br>Line a 9-inch pie plate with 1 crust. Fill
). Line 2 pie plates with the pie crusts.
Cut the
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and