Recipe by blahs4life
"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!"
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eggs, lightly beaten
1 1/4 cups
This recipe is excellent. I used very ripe Fuyu persimmons. I didn't have buttermilk, so I looked up the substitution, and it is yogurt in the same amount. This doesn't give the pan size, and it should be a large pie dish
i made it exactly as directed. Was very good. Very much a bread pudding consistency in that it looks like cake from the top but is very moist in the middle. Whole family enjoyed it and the kids had never tasted persimmons before. As Carol C suggested this was made in a deep dish pie plate
* Percent Daily Values are based on a 2,000 calorie diet.
Persimmon Pudding Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 51
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