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My review
Persimmon Pie
197
MARBALET
"This pie has a creamy texture, and it is easy to make. Serve with whipped cream, if desired."
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Ingredients
2 h 25 m servings 322Original recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
- 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.
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Footnotes
- Editor's Note:
- For this recipe, look for ripe Hachiya persimmons, which are oblong like peaches, rather than the flatter Fuyu type.
Nutrition Facts
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Reviews
Read all reviews 2124 Ratings
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Most helpful positive review
12/13/2001
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.
Most helpful critical review
12/18/2007
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 ...
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12/18/2007
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 ...
1/6/2003
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 th...
12/13/2001
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.
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 ba...
1/6/2010
used 1 can of evaporated milk instead of half/half. Adjusted spices to personal prefference. Everyone loved it.
11/9/2008
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 ...
11/23/2009
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 work...
4/16/2008
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 agre...