This recipe is excellent. I used very ripe Fuyu persimmons. I didn't have buttermilk so I looked up the substitution and it is yogurt in the same amount. This doesn't give the pan size and it should be a large pie dish
i made it exactly as directed. Was very good. Very much a bread pudding consistency in that it looks like cake from the top but is very moist in the middle. Whole family enjoyed it and the kids had never tasted persimmons before. As Carol C suggested this was made in a deep dish pie plate
It looks like a vanilla wafer but it really does taste wonderful
The recipe also yields 2 pies ( 9" inch regular). I baked it for 50 minutes. I plan to eat one now and freeze the other.
Delicious way to finish off our last box of persimmons!
Made it as is except I accidentally added 1/2 TBS of Cinnamon and it was still very yummy. Everyone loved it!
I reduced the sugar a bit. It was fantastic!
I liked the consistency of this bread-like pudding -- a bit chewy and sticky. It is good served a bit chilled. I used the yogurt for buttermilk substitution another reviewer suggested, which seemed to work well. The recipe does not describe a container, so I used a deep dish pie pan as other reviewers recommended, but the pie slowly erupted like lava out of the pan for the first 20 minutes. (see photo) (The cooled pie is much shallower.) Could it have been the yogurt substitution? I had to bake for 75 minutes to set the inside, so a larger pan with less pie thickness would have taken less time to cook. Also, even though I used very ripe hachiyas from my tree (takes 5 for 2 cups pulp), I couldn't taste the persimmons in the pie. In my opinion, the flavor was overwhelmed by the vanilla and cinnamon, so next time, I will cut back on seasonings. Thanks for sharing this recipe.
This dessert is SO Good!! I followed recipe except I used 1-1/2 cups of flour because it s the consistency we are used to here in Indiana. I had lost my original recipe and this one is close. I did add a dash of nutmeg also. Thanks for posting!
