Persimmon Pie

This recipe definitely took longer to cook than advertised.The first time I tried it exactly as mentioned above, and I think there really was just too much cream. I tried it again with an extra ...

This was truely the most aweful recipe. It didn't work from the very beginning. First of all, there was too much pie filling left over. Then, the pie didn't even cook in the amount of time th...

My husband loved this pie. He grew up eating persimmon cookies every fall made with freshly picked persimmons. This was a nice change. He wouldn't let me give away any of the pie.

This was a great way to use up a few persimmons. I chopped them fairly small and was glad I did since they tend to keep their consistency during baking. Also, I added 15 more minutes to the ba...

used 1 can of evaporated milk instead of half/half. Adjusted spices to personal prefference. Everyone loved it.

this pie turned out great. i did use the condensed milk that had been suggested and used splenda and an egg substitute. otherwise followed recipe as given. i did use food processor and pureed ...

We really liked this pie, what a great recipe for persimmons! Out of necessity, I substituted one can of condensed sweetened milk plus 1/4 cup 2% milk for the sugar and half-and-half ;which work...

In Australia we are not big on persimmons. They sell for $1.68 each in the supermarket. Was given some and found this recipe. Yum, best pie I have ever eaten and my 93 year old neighbour agre...

Delicious. I used heavy cream instead of half and half and sprinkled fresh pomegranate seeds on top for a bit of tartness to balance out the sweet persimmons.