|The Foodlover's Atlas of the World|
|by Martha Rose Shulman|
The Foodlover's Atlas of the World takes readers on a fascinating culinary adventure through the markets and kitchens of 90 countries in 43 region...
Results 1 - 10 of 19 for persimmon pie
Result Page: 1
Combine eggs, pumpkin, persimmon pulp, condensed milk, ... Pour filling into pie shell. Bake at ... until center is firm. Serve with whipped cream topping.
Combine persimmon pulp, sugar, salt, ... Spoon into baked pie shell. Sprinkle nuts ... slashes in top of fruit and spoon out with tablespoon. Remove seeds.
Beat eggs, add ... temperature to 350 degrees and bake until pie looks set, but jiggles slightly in center...about 45 minutes. Cool to room temperature.
Combine ingredients. Pour into pie shell and bake at 350-375 degrees for 1 hour until done.
Prepare gelatin as ... package using hot persimmon pulp as part ... Pour all into pie crust and sprinkle ... slightly with palm of hand. Chill until firm.
In saucepan, combine ... and stir in persimmon pulp. Chill until ... firm. You will have a delectable dream of a pie, fluffy and light as a wisp of foam.
Using electric mixer, combine persimmon pulp and eggs, ... thoroughly. Pour into pie shell and bake ... to 50 minutes or until pie is set. Serves: 6 to 8.
Mix cream cheese, ... together. Pour in pie shell. Add pecans on top. Cook persimmon, sugar and ... pour in pie shell. Add Cool Whip on top and refrigerate.
Combine all ingredients. Pour into 9 inch pie shell. Bake at 425 degrees for 15 minutes, turn down to 350 degrees and bake ... 45 minutes or until done.
Pour into unbaked pie crust. Bake at 400 degrees 10 minutes. Then bake at 350 degrees until done by testing in center.
Result Page: 1
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