Persimmon Pie Recipe -
Persimmon Pie Recipe

Persimmon Pie

Recipe by  

"This pie has a creamy texture, and it is easy to make."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine eggs, cinnamon, sugar, and salt. Mix in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
  3. Bake for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes. Cool before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

Most Helpful Critical Review
Dec 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)


21 Ratings

Jan 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.

Nov 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!

Jan 06, 2010

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

Nov 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).

Nov 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.

Apr 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 agrees with me. Delicious


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  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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