Big ol' slice of persimmon pie

My sister lives in Kentucky on a farm where they have planted lots of nut and fruit trees. Last summer the Paw Paw trees came into their own and she froze bags and bags of pulp. They are good for smoothies apparently but she has a freezer full, prompting her to look for recipes. She found one for Paw Paw Chiffon Pie, which turns out to be pretty good.

She visited this weekend and we made one of the famous pies, a reprise of one she introduced at Thanksgiving last year to wide acclaim.

Her persimmon trees are also doing well and she left us with a thawing bag of persimmon pulp. We didn't want to refreeze it, so Andy whipped up one of his famous flaky crusts and turned the persimmon loose on the same chiffon pie recipe used for the Paw Paw.

Another good effort. Delicious. Here's a link to the Kentucky State University Web site, which provides many other Paw Paw recipes should you be so richly blessed.  http://www.pawpaw.kysu.edu/pawpaw/recipes.htm

Here's the chiffon recipe:


Pawpaw Chiffon Pie 

• 1½ Tbsp. gelatin
• ¼ c. cold water
• ½ c. sugar, brown or white
• ½ tsp. salt
• 3 egg yolks, beaten
• ½ c. milk
• 1 c. pureed pawpaw pulp
• 3 egg whites
• ¼ c. white sugar
• 1 c. heavy cream, whipped
• 1 baked 9-inch pastry shell

Soften gelatin in cold water. Combine the ½ c. sugar with the salt, egg yolks, and milk in the top of a double boiler. Cook over boiling water, stirring constantly, until mixture coats a spoon. Remove from heat and stir in softened gelatin and pawpaw puree. Chill until a spoonful holds its shape (about half an hour). Beat the egg whites stiff with ¼ c. of white sugar. Fold egg whites and half of the whipped cream into the filling. Pour into the baked pastry shell. Spread remaining whipped cream on top of pie. Serves 6 to 8.
Note: Graham cracker crust may be used instead of the pastry shell.