Persimmon Pie
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INGREDIENTS
- 2 c Persimmon pulp
- 1 egg ; Beaten
- 9-inch Unbaked pie crust
- 1 tb Cornstarch
- ds Salt
- 1/2 c Sugar
- 1 c Whole Milk
INSTRUCTIONS
Mix persimmon pulp, egg and milk. Combine sugar, salt and cornstarch. Mix well and stir into persimmon mixture. Spoon filling into pie crust. Bake at 400 degrees for 10 minutes, reduce heat to 350 and bake for additional 50 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (863g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1853 | ||
| Calories from Fat: 79 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.7g | 12 % | |
| Saturated Fat 2.7g | 13 % | |
| Monounsaturated Fat 2.4g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 217.6mg | 67 % | |
| Sodium 99.2mg | 3 % | |
| Potassium 1549.1mg | 41 % | |
| Total Carbohydrate 456.8g | 134 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 456.8g | ||
| Protein 11.8g | 17 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1853
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