For best results, use very ripe Fuyu persimmons. Their pulp should be soft and sweet. If your pie crust edges are browning too quickly, cover them with foil or a pie shield during the last 15 minutes of baking. The filling can be prepared a day in advance and stored in the refrigerator. Bring to room temperature before pouring into the pie shell and baking. A pinch of nutmeg or ginger can be added to the spice mixture for a warmer flavor profile.
Persimmon Pie
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME2 hrs 25 mins
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SERVING8 People
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VIEWS88
Embrace the autumnal warmth with this silken Persimmon Pie. Its delicate sweetness and creamy texture, reminiscent of pumpkin pie's sophisticated cousin, will captivate your senses. A simple yet elegant dessert perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol77 mg
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Fiber1 g
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Protein5 g
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Saturated Fat8 g
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Sodium253 mg
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Sugar13 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the lowest rack of the oven. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the eggs, cinnamon, sugar, and salt until well combined. (2 minutes)
03 Step
Recipe View Gradually whisk in the half-and-half cream until smooth. (1 minute)
04 Step
Recipe View Add the persimmon pulp, melted butter, and lemon juice to the mixture. Stir until everything is evenly incorporated. (2 minutes)
05 Step
Recipe View Pour the persimmon mixture into the prepared unbaked pie shell. (1 minute)
06 Step
Recipe View Carefully place the pie on the preheated baking sheet in the oven. Bake for 10 minutes. (10 minutes)
07 Step
Recipe View Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for an additional 30 minutes, or until the center of the pie is almost set but still slightly jiggly. (30 minutes)
08 Step
Recipe View Remove the pie from the oven and let it cool completely on a wire rack. This will allow the filling to set fully. (2 hours)
09 Step
Recipe View Once cooled, slice and serve. For an extra touch of indulgence, top with freshly whipped cream or a dollop of crème fraîche.
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RECIPE REVIEWS
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Gregg Becker
Jun 19, 2025My family loved this! Will definitely be making this again.
Jettie Hermiston
Jun 9, 2025Easy to follow and the pie came out perfectly. The crust was golden, and the filling was creamy and flavorful.
Ressie Mueller
Nov 11, 2024This pie was a revelation! The persimmon flavor is so unique and delicious.
Reymundo Homenick
Nov 9, 2024I was skeptical about persimmon, but this recipe completely changed my mind. It's now a Thanksgiving staple.
Blanche Kuhnbotsford
Aug 1, 2024I added a sprinkle of cardamom to the filling, and it was amazing!