You are here: Home » Recipes » Persimmon Delight Pie Persimmon Delight Pie User Submitted Recipe by Jill Weber Yield 12 servings Prep 40 minutes Cook This was the winning recipe in the 2012 Persimmon Festival persimmon novelty contest by Amber Crane. PrintEmail The annual Persimmon Festival is held in Mitchell, Indiana, where persimmon trees grow wild. Persimmons contain vitamins A, C, B-6, fiber, minerals, and anti-oxidants. Ingredients 1 1/2 cups persimmon pulp8 ounces cream cheese, softened2 packages whipped topping, 8 oz.14 fluid ounces sweetened condensed milk2 1/2 cups powdered sugar3 ounces box of instant white chocolate pudding1 package non-cook freezer jam pectin, .64 oz.1 ready-to-serve chocolate pie crustTopping2 to 3 tablespoons chocolate crumbles1 to 2 tablespoon chopped walnutsDrizzle caramel ice cream topping Instructions In a bowl, mix persimmon pulp, instant pudding mix, and freezer jam pectin with mixer. ( I use the pectin to thicken the consistency of the pulp for this non-cooked pie) Add the cream cheese and sweetened condensed milk. Use hand mixer to mix well on high speed. Gradually mix in the powdered sugar. Blend in one (8 ounce) carton of thawed whipped topping. Mix well and pour into pie shell. Top with remaining whipped topping and garnish with chocolate crumbles, walnuts to taste. Drizzle a small amount of caramel ice cream topping. Place in freezer for approximately 30-40 minutes to allow freezer jam pectin to set. Best if refrigerated for 4-6 hours prior to serving to allow flavors to blend. Keep refrigerated until ready to serve.