Persimmon Cream Pie
| Yield: | 8 Servings |
| Categories: | Pies, Fruits |
| 1 | 10-inch buttery pie crust | |
| FILLING | ||
| 1 1/2 | c | Persimmon pulp; (5-6 fruits) |
| 1 1/2 | c | Cream |
| 2 | tb | Flour |
| 1 | c | Sugar |
| 2 | tb | Unsalted butter; melted |
| 4 | Egg yolks | |
| 1 | Egg; whole | |
| 1 | ts | Vanilla extract |
| STICKY PECAN PRALINE CRUMBLE | ||
| 2 | c | Pecan halves or pieces |
| 1 | c | Sugar |
| 1/4 | c | Water |
| 1/8 | ts | Cream of tartar |
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