Persimmon Delight Pie
- Yield 12 servings
- Prep 40 minutes
This was the winning recipe in the 2012 Persimmon Festival persimmon novelty contest by Amber Crane.
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.
- 1 1/2 cups persimmon pulp
- 8 ounces cream cheese, softened
- 2 packages whipped topping, 8 oz.
- 14 fluid ounces sweetened condensed milk
- 2 1/2 cups powdered sugar
- 3 ounces box of instant white chocolate pudding
- 1 package non-cook freezer jam pectin, .64 oz.
- 1 ready-to-serve chocolate pie crust
- 2 to 3 tablespoons chocolate crumbles
- 1 to 2 tablespoon chopped walnuts
- Drizzle caramel ice cream topping
- 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.