Persimmon Pie
Persimmon pie is smooth and creamy, lightly spiced with flavor notes of honey, pumpkin, and apricot. Serve with a dollop of freshly whipped cream for the perfect bite!
Nutrition Facts
343 kcalCalories
5 gProtein
61 gCarbs
11 gFat
Ingredients
Instructions
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Continue Reading at Loveandoliveoil →Chef's Notes
*For this recipe I recommend using Fuyu persimmons. While fully-ripe Hachiyas should work in theory, they can sometimes have unexpected (and undesirable) results when cooked. I'm still trying to figure out a workaround for this variety, and will certainly update the recipe here when/if I do so.
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Reviews from the Original Source
I made this pie it was absolutely delicionly I switched out the persimmons for ones we grow hachiya.I made sure they were really ripe. I changed the evaporated milk for heavy cream , and then made it with a graham cracker crust. I served it with homemade whipped cream everyone loved it disappeared within minutes and people were asking for seconds.
I made this for a family dinner this week because my mom got a boatload of persimmons from a friend's tree. Mine were still really firm so instead of pureeing them straight off, I roasted the fruit and then peeled them and pureed them. At that point the puree was so thick that I didn't have to reduce it so I made the recipe as directed from there and it turned out beautifully. I overbaked it a little bit but it was pretty forgiving and still had a nice creamy texture. I'll definitely make this again!
It comes out perfect if you follow the recipe exactly how it is written. This is better than pumpkin or sweet potato pie. Everyone who had it loved it. Thank you!!!
This recipe DOES NOT WORK.
Persimmon grower here in Central California. We grow both Hachiya & Fuyu varities. Every recipe with Hachiya persimmons I've used always calls for baking soda. It should be mixed directly with the pulp. Adding baking soda, an alkali, directly to the persimmon pulp is an attempt to reduce astringency and to ensure that the tannins cause no further reactions as the batter is mixed. I will make this recipe with Hachiya pulp and that adaptation of baking soda and let you know how it turns out.
i made this and it was so easy and turned out so well!! Thank you so much! Made it for a friend's birthday who loves persimmons and she loved it.
This is such a cool recipe!! What would you think if I added like say a tablespoon of peach jello or peach flavoring?
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