A Favorite Dessert That Features Persimmons in a Rich, Creamy Pie

“If you have a persimmon tree, you have more persimmons than you can give away,” Ardelle Costley writes. “I collect persimmon recipes to share with others so that they can learn to use and enjoy this wonderful fruit. I have found by experimenting that you can substitute equal amounts of persimmons for pumpkin in almost any pumpkin recipe. One that I have adapted to persimmons and my favorite pie is as follows:”

PERSIMMON-CHEESE PIE

1 (8-ounce) package cream cheese, softened

3/4 cup sugar

2 tablespoons flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

3 eggs

2 cups persimmon pulp, pureed

1 unbaked (9-inch) pie crust

Sour Cream Topping

In large mixer bowl, beat cream cheese, sugar and flour until smooth. Add cinnamon, nutmeg, ginger, lemon peel, orange peel, eggs and persimmon. Beat at medium speed until smooth. Turn into pie crust.

Bake at 350 degrees 50 to 55 minutes, or until knife inserted in center comes out clean. Immediately spread top of pie with Sour Cream Topping. Cool and chill well before serving. Makes 6 to 8 servings.

Sour Cream Topping

3/4 cup sour cream

1 tablespoon sugar

1/4 teaspoon vanilla

Blend together sour cream, sugar and vanilla.

--ARDELLE COSTLEY

Pomona

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