Reviewed: Nov. 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 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).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Viola

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 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 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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

crazylady7

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

tommy02

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 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 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)

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

jpzinger

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

KELLYANNE68

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 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 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.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

SUNSHINE4971

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 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.

Was this review helpful? [ YES ]
19 users found this review helpful