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| Persimmon Pudding Pie |
"Handed down from my great great grandmother who received it from her mother. She passed away at 92 years old, but not before giving me her best and oldest recipes. I hope you enjoy!"
Ingredients :
- 2 tablespoons butter, melted
- 2 cups persimmon pulp
- 2 cups white sugar
- 3 eggs, lightly beaten
- 1 1/4 cups buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H15M |
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- Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
- Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
- Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
- Bake in the preheated oven until lightly golden and cooked through, about 1 hour.
Notes :
- Make sure the persimmon is not hard; the pulp has to be sweet to taste for it to be sweet in the pudding pie. Enjoy my great great grandmothers recipe!
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