Persimmon Chiffon Pie

Persimmon-Nut Chiffon Pie (Kathy variation)

This recipe, was offered by Euell Gibbons in his 1962 book, “Stalking The Wild Asparagus“. He called it the “…highest form of persimmon cookery…”. This recipe is used by permission and contains adaptations and edits by Kathy Dice.

9 inch Graham Cracker crust
1/4 Cup brown sugar, split
1 envelope unflavored gelatin
1/2 teaspoon salt
3 eggs (split into yolks and whites separately)
2/3 Cup of milk (whole or skim)
1 heaping cup of strained persimmon pulp (1 ¼ cups)
2 Tablespoons granulated sugar
1/4 Cup hickory or pecan nuts

mix gelatin with 2 Tablespoons brown sugar. Add 1/3 cup milk to soften

In a saucepan combine the remaining 2 Tablespoons of brown sugar and 1/2 teaspoon salt.

Slightly beat the 3 egg yolks with 1/3 Cups milk and then stir into the brown sugar mixture. Cook while stirring often until the mixture becomes thick and just starts to boil. Immediately remove from heat and stir in gelatin mix. Let sit 5 minutes then add persimmon pulp.

Chill the mixture until it mounds like runny mashed potatoes that can’t hold their shape. This will take about one hour in a refrigerator, but watch it closely toward the end. Don’t let it get too stiff.

Beat the egg whites with an electric mixer on medium speed until soft peaks form, 2 to 3 minutes. Beat in the remaining 2 Tablespoons of sugar, 1 Tbs. at a time, and continue to beat just until stiff peaks form, 1 to 2 minutes more.

Gently whisk a third of the egg whites into the cooled persimmon custard to lighten it. Fold in the remaining whites along with the nuts. Spoon the mixture into the crust or bowls and refrigerate until firm, at least 4 hours.

Chill until firm and you will have a delectable dream of a pie, fluffy and light as a wisp of foam.