This pie has a creamy texture, and it is easy to make. Serve with whipped cream, if desired.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.

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  • Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.

  • Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.

Editor's Note:

For this recipe, look for ripe Hachiya persimmons, which are oblong like peaches, rather than the flatter Fuyu type.

Nutrition Facts

322 calories; 18.7 g total fat; 77 mg cholesterol; 253 mg sodium. 35.5 g carbohydrates; 5 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2003
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. Read More
(37)

Most helpful critical review

Rating: 3 stars
12/21/2007
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 egg and only 1 1/2 cups of half and half and it turned out much better (and cooked much faster). I tried it again using 1 1/2 cups condensed milk (instead of half and half) to try to get a silkier consistency almost like a Key lime pie. It turned out really well but now it is a little too sweet. I will try it again with the condensed milk but I will cut down the sugar (and perhaps use a graham cracker crust) Read More
(80)
26 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
11/09/2003
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. Read More
(37)
Rating: 3 stars
12/20/2007
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 egg and only 1 1/2 cups of half and half and it turned out much better (and cooked much faster). I tried it again using 1 1/2 cups condensed milk (instead of half and half) to try to get a silkier consistency almost like a Key lime pie. It turned out really well but now it is a little too sweet. I will try it again with the condensed milk but I will cut down the sugar (and perhaps use a graham cracker crust) Read More
(80)
Rating: 1 stars
01/07/2003
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 that the recipe says. I had to cook it for about 2 hours! I am pretty sure that this recipe calls for way too much half and half. I will never make this again. Read More
(54)
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Rating: 5 stars
11/09/2003
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. Read More
(37)
Rating: 4 stars
11/15/2004
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 baking and it turned out perfect! Read More
(23)
Rating: 4 stars
01/06/2010
used 1 can of evaporated milk instead of half/half. Adjusted spices to personal prefference. Everyone loved it. Read More
(20)
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Rating: 5 stars
11/09/2008
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 the pulp to make very smooth. sister-in-law that normally does not like pumplin like pies said she really liked this. would definately make again. Read More
(14)
Rating: 5 stars
11/24/2009
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 worked fine but was quite sweet. As written would be just right or maybe even a little less sugar if your persimmons are very ripe (as mine were). Read More
(13)
Rating: 5 stars
04/17/2008
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 agrees with me. Delicious Read More
(12)
Rating: 5 stars
10/22/2009
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. Read More
(10)